Technological Modifications In The Traditional Kunun Zaki Production Process

ABSTRACT

Some steps in the traditional production of kunun-zaki were modified to achieve i quicker and more hygienic product. Liquefaction and suceharilication of clatiuized milletlsorghum starch was achieved using commercial enzymes. This did not. i crease the amount of reducing sugars after 5 hours of incubation. Similarly, the specific density of starch slurry remained the same after 4 hours of incubation with the enzymes. Due to shortened scarification process. the nutrient content of kunun-zaki from the improved process was a bit higher. Statistically, in each parameter examined, the issues were significantly (P 0.05) different except for titratable acidity of the products. the protein content was I .8'l% and l .30% respectively. Moisture content of the traditional kunu-zaki was greater (90.32) than that of the improved kunu (89.22) due to prolonged liquefaction during the production process. Metabolic activities of contaminants in the traditional kunun-zaki caused a drop in total solids (6.84%) as compared to  from the improved product (7.2'l%)Millets comprise a number of small-grained, annual cereal grasses. earl millet (Penniseiuiiz glaucum L Br.) originated in western Africa (Gomez and G, 1993). Pearl inflicts are used largely in Africa to prepare traditional porridges and major use is in malting for the brewing of traditional beers and wines. Although cereals are the major raw materials used in kunu production, other ingredients are also introduced such as spices to give taste to the final product. Other groups are also added to aid starch liquelhction / saceharification.