Zobrazeno 1 - 10
of 82
pro vyhledávání: '"kunun"'
Autor:
Anayochukwu Ngene, Solomon Ebuga, John Egbere, Collins Odu, Margaret Danladi, Isaac Onyimba, Michael Dashen, Edo Ochiheche, Hemen Nguhemen, Amos Ogaji
Publikováno v:
Microbes and Infectious Diseases, Vol 4, Iss 3, Pp 1008-1021 (2023)
Background: Claims from locals in Nigeria hold that Kunun zaki has some medicinal properties. The study was therefore carried out to investigate the inhibitory effect of lactic acid bacteria (LAB) on multidrug resistant diarrheagenic bacteria in huma
Externí odkaz:
https://doaj.org/article/9eaccafd86644ccf9e5cea6b3d68708a
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 2, Pp 84-92 (2021)
Microbiological and physicochemical analyses were carried out on samples of fermented millet drink Kunun Zaki. Fifteen samples were obtained from Ikpoba Hill Market and Aduwawa Quarters. The microbiological analysis was carried out using the standard
Externí odkaz:
https://doaj.org/article/70e0fbddf7624425b60f312262f8e537
Autor:
Bukola Caroline OGUNYEMI, Adewale Kayode OGUNYEMI, Simeon Kolawole ODETUNDE, Emmanuel Olukayode OLUMUYIWA, Adesola Oluwafunmilayo OLALEKAN, Kabir Olusegun AKINYEMI, Bamidele Abiodun IWALOKUN
Publikováno v:
Food and Environment Safety, Vol 20, Iss 4, Pp 392-402 (2021)
Kunun zaki is a traditionally fermented cereal-based beverage produced locally and generally consumed throughout Nigeria. This study aimed to evaluate the microbiological, physicochemical, nutritional and anti-nutritional content of kunun zaki sample
Externí odkaz:
https://doaj.org/article/466c0555a2654c248eb320d8a65037d3
Autor:
Kelechi, Edward, Emeaso, Daniel, Chukwuemeka, Alozie, Precious, Owuamalam, Onyedikachi, Onyekachi
Publikováno v:
Traektoriâ Nauki / Path of Science. 6(11):4013-4024
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=961153
Autor:
Chikanma Edward, Kelechi, Eric Alozie, Chukwuemeka, Obioha Owuamalam, Precious, Victor Onyekachi, Onyedikachi
Publikováno v:
SAR Journal - Science and Research. 2(4):158-166
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=819300
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 23, Iss 2, Pp 147-156 (2019)
This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybe
Externí odkaz:
https://doaj.org/article/d909e3fbb13d4f2d9c3e4d83f8638b5a
Akademický článek
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Publikováno v:
Food Research, Vol 2, Iss 1, Pp 56-60 (2017)
The study investigated the changes in crude protein content, moisture, fat, total sugar, and thiobarbituric acid (TBA) value) of instant Kunun zaki powder packaged in polyethylene and stored for 90 days. Instant Kunun zaki powder was prepared from mi
Externí odkaz:
https://doaj.org/article/ca0a53b3306749c4829ff8992d387aa7
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 12, Pp 1053-1060 (2016)
Non-dairy probiotic functional foods are receiving considerable interest recently owing to the inability to cause allergy in certain segments of the population. Studies on probiotication were carried out to determine the suitability of kunun-zaki as
Externí odkaz:
https://doaj.org/article/951ce800f27e43119ad9663337b2985a
Publikováno v:
Kajian Linguistik dan Sastra; Vol. 1 No. 3 (2023): Januari 2023; 271-281
This study aims to describe the functions of actors in 3 versions of the Kunun Puti Bensu folklore. The approach used in analyzing the functions of actors is based on the structure theory of Vladimir Propp's folklore which contains 31 functions of ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnal_jambi::3a2138627da91e05d17747780bfc3902
https://online-journal.unja.ac.id/kal/article/view/23274
https://online-journal.unja.ac.id/kal/article/view/23274