Composition of various grain extract and advances in preservation
1 Department of Agricultural and Bio - Environmental Engineering, School of Engineering Technology, Federal Polytechnic, Bauchi, Nigeria.
2 Department of Nutrition and Dietetics, School of Science Technology, Federal Polytechnic, Bauchi, Nigeria.
Review Article
Global Journal of Engineering and Technology Advances, 2023, 16(03), 001–006.
Article DOI: 10.30574/gjeta.2023.16.3.0163
Publication history:
Received on 08 July 2023; revised on 30 August 2023; accepted on 02 September 2023
Abstract:
This review paper focus on the nutritional composition of grain extract called ‘kunu’ in Nigeria and advances in preservation techniques. This is a local beverage from sorghum, millet and acha. Literature reviewed showed that the extract comprised of Ash, carbohydrate, protein and lactic acid. The extract can be fortified for higher yield of proximate composition and preservation. The review also showed progress in the advances in the preservation methods of grain extracts which can be synchronized into the local ways of extract processing and preservation, Scientific validation of indigenous knowledge of extraction methods coupled with modern scientific inputs would provide guidelines for evolving a simple, efficient system for grain extract utilization and enhanced composition.
Keywords:
Nutritional Composition; Preservation; Grain extract; Local beverage; Grain processing
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0