Uses of local grain to producer selected beverage fortified with cloves, ginger and alligator pepper Department: Hospitality Management By: juliusmjoshua Project ID: 7929 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe incorporation of indigenous cereals into the preparation of traditional drinks holds a significant place in the societal heritage and gastronomy of various cultures. Within the diverse array of local drinks, a prominent selection includes Kunun aya, Kunun gyada, Kunun tsamiya, Kunun zaki, and Akamu, each characterized by distinct tastes, consistencies, and nutritional compositions. The infusion of native spices like cloves, ginger, and alligator pepper not only adds to the sensory allure but also amplifies the potential health advantages of these beverages. In recent times, there has been a resurgence of interest in traditional foods and beverages, driven by a global recognition of the need for sustainable and culturally resonant nutrition (Burlingame et al., 2014). Traditional beverages, fortified with spices known for their medicinal and sensory attributes, present a unique avenue for both cultural preservation and dietary innovation. To investigate the diversity of local grains traditionally used in the production of Kunun aya, Kunun gyada, Kunun tsamiya, Kunun zaki, and Akamu.To explore the historical and cultural use of cloves, ginger, and alligator pepper in the fortification of traditional beverages. The kunun Aya, Kunu Gyeda, Kunun Tsamiya, Kunu Zaki and Akamu (pap) products were evaluated by a panel of 10 (ten) judges based on a hedonic scale of 1.5 points of physical properties and general acceptability. The data obtained was analyzed by the use of simple mean.I recommend all the sample products in this research work to be introduced in the hospitality industry. More efforts should be made to standardize the use of cloves, ginger and alligator pepper beverages. Farmers should be encouraged on the use of cloves, ginger and alligator pepper....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»The causes of food poisoning - effect and their control»Evaluate the service delivery and customer satisfaction in hospitality industry»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel