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Effect of Fermentation Variables on Nutritional and Organoleptic Scores of Kunu-Zaki Produced From Rice and Acha Blends

Author(s): C. Egwim Evans | E. Okereke Omoaruemike | A. Vunchi Mohammed

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 9;
Start page: 1117;
Date: 2013;
Original page

Keywords: Acha | fermentation | kunu-zaki | nutrient levels | rice | sensory evaluation

Kunu-zaki was produced from different blends of rice and acha. The samples were subjected to sensory evaluation by panellists and scoring was done on a seven point hedonic scale where 1-7 represents like extremely to dislike extremely. Three samples (Rice: Acha 3:0, 3:1 and 3:2) were significantly (p
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