Kunun-zaki was produced from millet (
Pennisetum typhodeum
),
sorghum (
Sorghum bicolor
) or maize (
Zea mays
) with or without the
addition of hydrolytic enzymes obtained from ground-malted rice (
Oryza
sativa FARO 37) and analyzed for its chemical and organoleptic quality
attributes. The results obtained show that there were 33, 44, 66% increases in
crude protein 52, 117 and 91% increases in sucrose contents in those products
(ie
kunun-zaki produced from millet, sorghum and maize respectively) in
which the extracts from ground-malted rice were incorporated. A similar increase
was observed in acidity, iron, calcium and phosphorus contents. Furthermore, the
sensory attributes of
kunun-zaki produced using extracts from
ground-malted rice did not differ (p>0.05) from the other products in
appearance, taste, texture and sensory overall acceptability but differed
(p<0.05) in aroma, which could be attributed to the production of more
organic acids in these products by the fermenting microorganisms. The result
obtained in this study therefore suggests that it could be economical and
nutritious to use malted cereal grains in the production of
kunun-zaki. 
