Influence of malting on the nutritional characteristics of kunun-zaki

Abstract

Kunun-zaki, a traditional fermented cereal beverage was produced in this study using various combinations of malted cereals (millet, sorghum singularly or in combination with rice) and, were evaluated for its nutritional composition using chemical, organoleptic and growth studies and as well as
the analysis of blood samples of the sacrificed animals. The results obtained show that the weaning albino rats fed with laboratory diet and kunun-zaki produced by the addition of ground malted rice to millet for 14 days gained more weight (27.7 g) and was significantly different (p< 0.05) from the other products. A similar trend was observed in the lymphocyte count. The crude protein, crude fat and calcium contents of kunun-zaki produced with the addition of malted rice to millet were higher (0.74%,0.53% and 88 ppm) than the other products. A similar trend was observed in the titratable acidity and pH(0.76% lactic acid, 4.78), respectively, at the end of fermentation period. Furthermore, kunun-zaki produced by the addition of ground-malted rice to millet was generally preferred organoleptically (aroma and taste) and was significantly different (p< 0.05) from the other products. This study has shown that use of malted cereals improved the nutritional quality of the kunun-zaki. Also, the elevated lymphocyte counts obtained in the blood samples of animals fed with kunun-zaki produced using combinations of malted cereals is indicative of its medicinal attributes, a concept widely believed by its numerous consumers