Effect of steeping time of milled grains on the quality of Kunnu-Zaki (A Nigerian beverage)

Obadina; A.O; Oyewole; O.B; Awojobi; T.M

doi:10.5897/AJFS.9000100

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Effect of steeping time of milled grains on the quality of Kunnu-Zaki (A Nigerian beverage)

Obadina, A.O1, Oyewole, O.B2, and Awojobi, T.M2

1Department of Food Science and Technology, Bells University of Technology, P. M. B. 1015, Ota, Ogun State, Nigeria. 2Department of Food Science and Technology, University of Agriculture, Abeokuta, P. M. B. 2240, Ogun State, Nigeria.
Email: [email protected]

Article Number - 53D212016416
Vol.2(4), pp. 033-036 , April 2008
https://doi.org/10.5897/AJFS.9000100

Accepted: 17 March 2008
Published: 30 April 2008

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