TY  - JOUR
T1  - Effect of <I>Aframomum danelli </I>and Black Pepper Crude Extracts on Physico-Chemical and Sensory Properties of Kunun-Zaki During Storage
AU - Adedokun, I.I. AU - Okorie, S.U. AU - Nwokeke, B.C. AU - Onyeneke, E.N. 
JO  - Journal of Food Technology
VL  - 10
IS  - 3
SP  - 97
EP  - 102
PY  - 2012
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2012.97.102
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2012.97.102
KW  - Kunun-zaki
KW  -spices
KW  -black pepper
KW  -Aframomum danelli
KW  -Nigeria
AB  - Kunun-zaki spiced with crude extracts from <I>Aframomum danelli 
  </I>and black pepper spices was produced from three cereal grains, respectively 
  and subjected to ambient, refrigeration and freezing conditions for 4 weeks. 
  The samples of Kunun-zaki generally showed a significant variation (p&lt;0.05) 
  in proximate composition during storage the protein content under ambient declined 
  from 1.81% control sample to 0.28% at 2nd week, similarly, fat 0.82- 0.28%, 
  carbohydrate 11.38-5.53% and ash content varied from 1.38-0.82% while the variation 
  was less pronounced in samples under refrigeration and freezing conditions. 
  The pH content declined during storage period and was found significant at p&lt;0.05, 
  under ambient condition the pH decreases steadily from 4.92 at 1st day of storage 
  (control) to 2.01 at 2nd week of storage while under refrigeration and freezing 
  conditions the pH declined from 4.92 control to 3.96 (at 4th week). Similar 
  trend was observed on percentage Total Titrable Acidity (TTA%), there was a 
  steady increase in TTA% of samples from 0.46% (control) to 6.14% sample under 
  ambient condition at 4th week of storage while 0.46-1.03% was found in samples 
  kept under refrigeration and freezing conditions. A significant difference (p&lt;0.05) 
  was observed only on mouth-feel and overall acceptability throughout storage 
  period. Samples stored at freezing condition at 4th week with mean scores of 
  8.3 (appearance); 8.0 (for each mouth-feel and aroma) and 8.3 (overall acceptability) 
  was the most preferred next to the control sample. The use of local spice extracts 
  in addition to the effects of refrigeration and freezing favor the shelf-stability 
  of physico-chemical and sensory parameters of Kunun-zaki, thereby promote its 
  keeping qualities during storage and distribution.
ER  -