Effect of fermentation variables on nutritional and organoleptic scores of Kunu-Zaki produced from rice and acha blends

Abstract

Kunu-zaki was produced from different blends of rice and acha. The samples were subjected to sensory evaluation by panellists and scoring was done on a seven point hedonic scale where 1-7 represents like extremely to dislike extremely. Three samples (Rice: Acha 3:0, 3:1 and 3:2) were significantly (p<0.05) preferred. These were further produced by fermentation with or without aeration. The results show that fermentation with or without aeration did not significantly affect both nutrient levels and organoleptic acceptability. The results also show that kunu-zaki produced from rice and acha blends in a ratio of 3:1 is more preferred organoleptically than that produced from either rice or acha only.