English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Kunun-zaki was produced from millet (Pennisetum typhodeum), sorghum (Sorghum bicolor) or maize (Zea mays) with or without the addition of hydrolytic enzymes obtained from ground-malted rice (Oryza sativa FARO 37) and analyzed for its chemical and organoleptic quality attributes. The results obtained show that there were 33, 44, 66% increases in crude protein 52, 117 and 91% increases in sucrose contents in those products (i.e. kunun-zaki produced from millet, sorghum and maize respectively) in which the extracts from ground-malted rice were incorporated. A similar increase was observed in acidity, iron, calcium and phosphorus contents. Furthermore, the sensory attributes of kunun-zaki produced using extracts from ground-malted rice did not differ (p>0.05) from the other products in appearance, taste, texture and sensory overall acceptability but differed (p The Journal of Food Technology in Africa Volume 7 No.1, 2002, pp. 24-26

the journal of food technology in africa

The Nutritional and Sensory Quality Characteristics of &lt;i&gt;Kunun-zaki &lt;/i&gt;Produced with the Addition of Hydrolytic Enzymes from Malted Rice (&lt;i&gt;Oryza sativa&lt;/i&gt;)