Effect of acha (Digitaria exilis staph) and millet (Pennisetum typhodium) grain on kunun zaki
Acha and millet were cleaned, steeped in water, washed and spiced. Dry, granulated sweet potato was added and wet milled to produce a slurry. Two-thirds of the slurry were gelatinized by the addition of boiled water and allowed to stand for two hours before the temperature was dropped to 50?C. The third part of the fresh slurry was added, mixed and allowed to stand for 12 hours, filtered through a cloth and sweetened by sucrose to produce kunun zaki. The effect of the two grains on the physiochemical properties (viscosity, total soluble solids, total solids, acidity, protein, fat, ash, moisture, carbohydrate and specific density) and sensory (colour, taste, odour, texture) quality were assessed. The physiochemical properties of the two grains were relatively similar. The mean scores for the flavour (odour and taste) are significantly different (P <= 0.05) with the acha based kunun zaki being more acceptable.