Composition of various grain extract and advances in preservation

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.