Effect of Enhanced Fermentation on the Antioxidant, Proximate and Shelf Life Properties of Kunu

Adedire, Oluwafemi Michael; Farinu, Adekunle Opeyemi; Olaoye, Stephen Olufemi; Osesusi, Adebayo; Ibrahim, Kudirat Olanre

doi:10.20510/ukjpb/6/i2/173541

Cited by 2 publications

(1 citation statement)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to [14], "kunun-zaki" is a purgative, which ameliorates flatulence. It enhances lactation [16], and has antioxidant properties [10,22]. "Kunun-zaki" is an immunebooster, aids digestion, and absorption of nutrients [21].…”

Section: Introductionmentioning

confidence: 99%

GC-MS Characterization of Unsweetened and Sweetened “Kunun-zaki” Beverage and Pulp

Efiong

Nwaedozie

Ubhenin

et al. 2020

AFSJ

View full text Add to dashboard Cite

Aims: To characterize unsweetened and sweetened “kunun-zaki” drink/pulp using GC-MS. Study Design: The experimental groups were divided into four: unsweetened “kunun-zaki” drink, sweetened “kunun-zaki” drink, unsweetened “kunun-zaki” pulp and sweetened “kunun-zaki” pulp respectively. Place of Study: Department of Biochemistry, Federal University of Lafia, Nasarawa State and Central Diagnostic and Research Laboratory, Ilorin, Nigeria. Methodology: The processes involved sorting, cleaning, soaking, decanting, washing, milling, gelatinization, fermentation, and sieving. Unsweetened “kunun-zaki” beverage was made from millet, sorghum, soybean, dried sweet potatoes, germinated rice, ginger, and cloves. The same process was followed for the sweetened variety, with addition of dried dates. After sieving to collect “kunun-zaki” beverage, the remnant was the pulp. Hydrodistillation and Soxhlet apparatus were used to extract the essential oils, and fatty acids respectively. Fatty acid methyl esters of the samples were then analysed using GC-MS. Results: The GC chromatogram identified three constituents in unsweetened “kunun-zaki” drink. The dominant constituents were 9,12-octadecadienenoic acid (z,)- (73.36%), and n-hexadecanoic acid (19.31%). Eleven compounds were identified in sweetened “kunun-zaki” drink. The most abundant was 9, 12-octadecadienoic acid (Z,Z)- 54.062%, followed by n-hexadecanoic acid (17.278%). Twenty-one peaks corresponding to eighteen compounds were detected in unsweetened “kunun-zaki” pulp. The dominant constituents were gingerol (20.262%), 1H-3a,7-methanoazulene,2,3,4,7,8,8a-hexahydro-3,6,8,8-teramethyl-,[3R-(3α,3aβ,7 β,8aα)]- (19.925%), 2-Butanone,4-(4-hydroxy-3-methoxyphenyl)- (15.59%), and cedrene (10.977%). For sweetened “kunun-zaki” pulp, four compounds were detected. The dominant compounds being 9,12-octadecadienoic acid (z,z)- (68.664%), n-hexadecanoic acid (18.654%), and oleic acid (10.199%). Conclusion: The results showed safe fatty acid profile of all samples for different health status. Other components showed bioactivities with significant health benefits. This study identified compounds which validate the medicinal claims of “kunun-zaki.” This is the first documentation of GC-MS profiling of “kunun-zaki” parts.

show abstract

Section: Introductionmentioning

confidence: 99%

GC-MS Characterization of Unsweetened and Sweetened “Kunun-zaki” Beverage and Pulp

Efiong

Nwaedozie

Ubhenin

et al. 2020

AFSJ

View full text Add to dashboard Cite

show abstract

The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products

Fasogbon

Ademuyiwa

Bamidele

2022

African Fermented Food Products- New Trends

View full text Add to dashboard Cite

Effect of Enhanced Fermentation on the Antioxidant, Proximate and Shelf Life Properties of Kunu

Abstract: The significance of antioxidants in human health cannot be overemphasized, owing to the brilliant advances in understanding the mechanisms of their reaction with free radicals to

Cited by 2 publications

References 1 publication

GC-MS Characterization of Unsweetened and Sweetened “Kunun-zaki” Beverage and Pulp

GC-MS Characterization of Unsweetened and Sweetened “Kunun-zaki” Beverage and Pulp

The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products

Contact Info

Product

Resources

About