Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria

Johnson K. Ndukwe, Claret Chiugo Aduba, Kingsley Tochukwu Ughamba, Kenechi Onyejiaka Chukwu, Chijioke Nwoye Eze, Ogueri Nwaiwu*, Helen Onyeaka

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

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Abstract

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of this beverage are determined mostly by the type of grain, the supplements, sensory additives used, and the process employed during its production. Dietary quality is paramount in nutritional well-being and a key factor in human overall health development. The nutritional quality of grains utilised for Kunu production makes the drink more appealing to a large growing population when compared to some other drinks. Some use Kunu drink as an infant weaning drink, thus serving as a priming beverage for infants due to its rich probiotic and nutritional properties. However, this beverage’s short shelf-life has limited its production scale. This review therefore elaborates succinctly on the diverse therapeutic nutritional properties of the Kunu beverage and the effect of additives and fermentation on the microbial dynamics during Kunu production, as well as the prospect of Kunu in diet diversification and priming for weaning infants.

Original languageEnglish
Article number14
Number of pages22
JournalBeverages
Volume9
Issue number1
DOIs
Publication statusPublished - 2 Feb 2023

Bibliographical note

Publisher Copyright:
© 2023 by the authors.

Keywords

  • beverage
  • diet priming
  • fermentation
  • Kunu
  • Lactobacillus
  • probiotic
  • Review

ASJC Scopus subject areas

  • Food Science

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