A Study on the Production and Consumption Pattern of Kunun-Zaki: A Cereal Based Ethnic Fermented Beverage of Northern Nigeria
O. Akoma *
Department of Science Laboratory Technology, Federal Polytechnic, Bida, Nigeria.
O. O. Agarry
Department of Biological Sciences, University of Abuja, Abuja, Nigeria.
I. Nkama
Department of Food Science and Technology, University Of Maiduguri, Maiduguri, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Kunun, consumption pattern, study survey