LITERATURE REVIEW ON KUNUN ZAKI

The metabolites were classified into various groups Table 1 , although this classification is not unambiguous; e. This email address is being protected from spambots. The occurrence of Fusarium metabolites was high; Moniliform was found in three samples with KSD zone having the highest value of 4. Three main types of ochratoxin are; A, B, and C Figure 4. Kunu is good for women that have reached the stage of menopause as it helps them relax their muscles. Other fungal metabolites extracted from the kunnu samples includes Asperglaucide, which occurs in all samples has a mean value of

Moench, is known under a variety of names: Afris, A more recent use of sorghum is for ethanol. The collected samples were dried and ground into meal in a mortal and pestle, sealed in sterile zip-lock plastic bags and refrigerated before being taken to the laboratory for further analysis. Furthermore, a failure to properly clean equipment used to sample, process and package or transport the milled rice samples could have affected the contamination. Therefore it becomes very necessary to conduct this research to determine the microbial load, nutritional and microbiological qualities of this non-alcoholic drink called Kunu-Zaki in Federal Polytechnic Nasarawa, Nasarawa State. Molecular structures of Ochratoxins A, B and C.

Literature review on kunun zaki

Structurally, AFs are related to difuranocoumarins compounds and classified into four main chemotypes Figure2: The presence of the amount of sanitary indicator organisms in foods are of importance in the assessment of the quality and safety of foods. Molecular structures of Fumonisin B1 and B2 Fumonisins have been found to produce a broad range of pathological effects in mammals Shephard et al.

Other fungal metabolites extracted from the kunnu samples includes Asperglaucide, which occurs in all samples has a mean value of It can also be referred to as any plant of the grass family yielding an edible grain as ljterature, millet, corn, rice, rye, oats, wheat, barley, fonio, and triticale.

Liferature organisms such as Staphylococcus sp, Bacillus sp, Pseudomonas sp, Penicillium sp, Aspergillus sp, Trichoderma sp, and Candida sp present in the food drink if in large quantity could cause the spoilage of kunu beverage Osunto et al. Retrieved May 18, refiew http: According to Odunfa and Adeyeye the traditional processing of Kunu involves the steeping of grains, wet milling with spices ginger, cloves pepperwet sieving and partial gelatinization of the slurry, followed by the addition of sugar and bottling.

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Malt extract agar was prepared by dissolving 50 grams of malt extract in 1 litre of distilled water. Therefore it becomes very necessary to conduct this research to determine the literzture load, nutritional and microbiological qualities of this non-alcoholic drink called Kunu-Zaki in Federal Polytechnic Nasarawa, Nasarawa State.

literature review on kunun zaki

The processed Kunu is usually packed for sale either in plastic bottles or in large containers and distributed under ambient temperature or cooled in a refrigerator where available. Kunu – Tell Me Everything You Know About It maybe its cuz I’ve had too much Kunu zaki eeman, religion celebs tv-movies music-radio literature webmasters Kunun Zaki Millet drink Recipe Kunu drink is a popular drink made from whole grains of millet and sometimes sorghum or corn.

Trichothecenes are common mycotoxins occur worldwide in agricultural commodities such as maize, wheat, barley, rye, rice, oats and vegetables Eriksen, as well as in animal feed WHO, The consumption rate of the beverage has also been studied Gaffa and Ayo, Likewise, TCT has been previously associated with anemia, digestive disorders, leukopenia, and skin irritation.

There is a need to guarantee an efficient system for monitoring the quality and safety of rice and rice products along the value chain, both for national consumption and for the global trade.

Incidence of aflatoxins, fumonisins, trichothecenes and ochratoxins in Nigerian foods and possible intervention strategies.

Literature review of kunu zaki

It is known to be an undesirable contaminant in Monascus fermentation products generally described as red mould ricewhich have been used in Asia for centuries for meat preservation and food colouring Fink-Gremmels et al. In spite of rich literature on Kunu – Tell Me Everything You Know About It maybe its cuz I’ve had too much Kunu zaki eeman, religion celebs tv-movies music-radio literature webmasters business plan writers in dubai Lactic acid bacteria play an important role in were isolated from ogi and kunu – zaki obtained from Northern and fermentation—a review.

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literature review on kunun zaki

By-products from ethanol production, such as sorghum-DDGS distillers dried grains with soluble are also finding a place in the market. Its cheapness is owed to the ready availability of cereals and additives locally sourced as they grow throughout the savannah belt of west Africa Elmahood, In addition, the LC retention time and the intensity ratio of the two MRM transitions agreed with the related values of an authentic standard within 0.

Egwaikhide and Faremi, ; Edema et rdview. Some plants often referred to as cereals like buckwheat and quinoa are considered as pseudo cereals instead, since they are not grasses.

Home Literature review of kunu zaki. Grain sorghum is used for flours, porridges and side dishes, malted and distilled beverages, and specialty foods such as popped grain.

Literature review on kunun zaki

It provides a source of income and a means of poverty alleviation and reviea to variety in the diet and the food security of millions. At present over TCT toxins are known, TCT is chemically classified based on the presence or absence of characteristic litreature groups and their producer fungi Sudakin, When processed the nutritional value of sorghum is comparable but not equal to maize cornso it requires supplementation of vitamin A.

When refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate. Also activities of the natural food enzymes could also contribute in the spoilage. You need JavaScript enabled to view it.

Properties, Processing, and Nutritional Attributes. Pramoda, Grain sorghum and maize are comparable in costs of production and in nutrition, therefore the growing environment is the largest determining factor for choosing which to grow. Likewise, Fumonisins are detrimental effects to the central nervous system, liver, pancreas, kidney, heart and lung to several domesticated and other animal species Bucci and Howard