Comparative sensory and proximate evaluation of spontaneously fermenting kunu‐zaki made from germinated and ungerminated composite cereal grains

This study evaluated the sensory properties, proximate composition, and overall consumer acceptability of kunu‐zaki using germinated and ungerminated Sorghum bicolor (sorghum), Pennisetum americanum (millet), and Digitaria exilis (acha) cereal grains. The three cereal grains were used in nongerminat...

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Veröffentlicht in:	Food Science & Nutrition 2013-07, Vol.1 (4), p.336-349
Hauptverfasser:	Oluwajoba, Solakunmi O., Akinyosoye, Felix A., Oyetayo, Olusegun V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Analysis Aroma Ashes Beverages Cereals Color Composite Consumer behavior Consumer preferences Fermentation germinated Germination Grain kunu‐zaki Laboratories Millet Moisture content Nitrogen noncomposite Original Research Parameters Preferences Proteins Quality management Rankings Raw materials Seeds Sensory evaluation Sensory properties Sorghum Taste ungerminated Water content
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