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Plant Foods for Human Nutrition

, Volume 57, Issue 1, pp 73–81 | Cite as

Traditional production, consumption and storage of Kunu – a non alcoholic cereal beverage

  • T. Gaffa
  • I.A. Jideani
  • I. Nkama
Article

Abstract

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.

Consumption and storage Kunu Traditional production 

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Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • T. Gaffa
    • 1
  • I.A. Jideani
    • 2
  • I. Nkama
    • 3
  1. 1.Department of Science TechnologyFederal Polytechnic BauchiBauchiNigeria
  2. 2.Biological Sciences ProgrammeAbubakar Tafawa Balewa UniversityBauchiNigeria
  3. 3.Department of Food Science and TechnologyUniversity of MaiduguriMaiduguriNigeria

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