Traditional production, consumption and storage of Kunu – a non alcoholic cereal beverage
- 439 Downloads
A survey of the production, consumption and storage ofKunu was carried out. Some of the information included consumption rate, processing techniques andequipment, producer's status and grains used. About73% consume Kunu daily, 26% occasionally; 1% knowit is produced but may or may not be consuming it. Millet (Pennisetum typhoideum), sorghum (Sorghum vulgare), maize (Zea mays), rice (Oryza sativa) and acha (Digitalis exilis) wereused in its production in decreasing order ofpreference. The grains were used singly or combined;sorghum/millet was the most common combination in aratio of 1:2 (w/w). Steeping was done in ordinary water for 12–72 h, depending on the grain type, in localclay pots, plastic buckets, calabashes or basins or5–7 h in warm water (60–70 °C). The grainswere dry or wet milled with or without spices such asginger, red pepper, black pepper, clove and garlic.Other ingredients introduced included: sweet potatoes,malted rice, malted sorghum and Cadaba farinosacrude extract. Both dry and wet milling was done withgrinding mills, mill stones or mortar and pestle,depending on locality. The product was then cookedinto a thin free flowing gruel. The various types ofkunu were: Kunun zaki, Kunun gyada, Kunun akamu, Kununtsamiya, Kunun baule, Kunun jiko, Amshau and Kunungayamba. Kunun zaki was the most commonly consumed. Production and consumption cut across all socialclasses of the society.
Unable to display preview. Download preview PDF.
- 1.Okafor N (1983) Processing of Nigerian indigenous fermented foods a chance for innovation. Nig Food J 1: 32–37.Google Scholar
- 2.Onuorah SI, Adesiyun AA, Adekeye JO (1987) Occurrence of Staphylococci and Coliforms in kunun zaki and utensils used in its preparation in Samaru Zaria. J Food Agric 1: 31–34.Google Scholar
- 3.Inatimi EB, Abasiekong SF, Chiemeka I (1988) Kunun zaki and tsamiya, non-alcoholic beverages prepared from sorghum grains. Chemical analysis for nutrients content of fresh and aging samples. Nig J Biotechnol 5: 21–22.Google Scholar
- 4.Sopade PA, Kassum AL (1992) Rheological characterization of Nigerian liquid and semi liquid foods: kunun zaki and kunun gyada. Nig Food J 10: 23–33.Google Scholar
- 5.Nkama I, Adamu I, Amina J (1995) studies on the preparation and nutrient composition of kunun gyada, a traditional Nigerian groundnut-cereal-based weaning food. Food Nutr Bull 16: 238–240.Google Scholar
- 6.Adeyemi IA, Umar S (1994) Effect of method of manufacture on quality characteristics of kunun zaki, a millet based beverage. Nig Food J 12: 34–41.Google Scholar
- 7.Reichelt J (1983) Starch. In: Godfrey T, Reichelt J (eds) Industrial Enzymology. New York: The Nature Press, pp 285–291.Google Scholar