T. Gaffa et Ia. Jideani, Sensory evaluation of different levels of Cadaba farinosa (Dangarafa) in Kunun zaki and determination of its position among other saccharifying agents, J FD SCI M, 38(4), 2001, pp. 405-406
The sensory characteristics of "Kunun zaki" prepared with different levels
of Cadaba farinosa (Dangarafa) crude extract and its position among other s
accharifying agents were determined. The concentration of the dangarafa cru
de extract at 0.25% (v/v) level produced a more acceptable product with the
highest mean scores in almost all the parameters studied. At a higher conc
entration (0.30%), the extract imparted a pungent flavour with no pronounce
d effect on colour and total soluble solids. The mean scores for sweetness,
flavour, mouthfeel and overall acceptability at the same concentration (0.
30%) however, decreased. The presence of Cadaba farinosa crude extract in "
Kunun zaki" when compared with other saccharifying agents like malted rice,
sweet potatoes, soybean seed and malted sorghum was found to have no signi
ficant difference (p>0.05) in colour and flavour. Further, the products fro
m the different saccharifying agents were found to differ significantly at
the same alpha level in sweetness, mouthfeel and overall acceptability.