Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts

Volume: 14, Issue: 1, Pages: 438 - 445
Published: Oct 25, 2019
Abstract
Kunnu is an infamous non-alcoholic beverage among the inhabitants of Sub-Saharan Africa. It is a fermented product commonly made from millet, sorghum or corn and relatively cheap when compared to carbonated beverages. This study targets value addition of kunnu by fortification with tigernut extracts and coconut milk to further boost the consumption and acceptance among people of all ages. The beverages were then evaluated for the physicochemical...
Paper Details
Title
Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts
Published Date
Oct 25, 2019
Volume
14
Issue
1
Pages
438 - 445
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