A Study on the Production and ConsumptionPattern of Kunun-Zaki: A Cereal Based EthnicFermented Beverage of Northern Nigeri

摘要

Aims: This study examines the consumption pattern and the existing methods of kunun production in some selected states of Central Nigeria.Study Design: Field data collection using structured questionnaires on the demography, geographical spread, production and consumption pattern of kunun.Place and Duration of Study: Federal capital territory-Abuja, Niger and Nassarawa states of Nigeria during rainy and dry season (12 month)Methodology: A total of 400 questionnaires were administered in person within the study area to traditional kunun producers, marketers and consumers. The data collected from the field were collated.Results: Of the three hundred and sixty two (362) respondents, 67% were female; while those within the age brackets of 26-30yr accounted for 26% of those producing kunun in the study area. Uneducated persons accounted for 30% of those producing kunun while primary, secondary and tertiary school graduates accounted for 20, 30% and 17% respectively. Furthermore, kunun-zaki was observed to be the most popular (67%) beverage among the other kununs (kunun-8.8%, kunun gyada-7.7%, kunun yagi-6.4% and kunun acha-3%) produced within the study area. Conclusion: Since all the kununs produced in this study area were observed to have a limited shelf-life (<24h); there is therefore the need to enhance the quality of its production using scientific processing technology.