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Evaluating the quality
characteristics of kunun produced from dry-milled sorghum
Adejuyitan, J. A.*,
Adelakun, O. E., Olaniyan S. A. and Popoola, F. I.
Department of Food Science and Engineering Ladoke Akintola
University of Technology, Ogbomoso, Nigeria.
*Corresponding author.
E-mail:
jadejuyitan@yahoo.co.uk.
Accepted
12 June, 2007 |
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Kunun is a traditional beverage in Nigeria produced by wet
milling from sorghum, maize or millet. This work evaluates
kunun produced from dry-milled sorghum flour. The sorghum
was dehulled, milled and sieved to obtain flour. The flour
was steeped for 24 h and mixed with spices to produce kunun
and the quality of the resultant kunun was compared with
that of kunun manufactured by the wet-milling process. With
dry-milling process, the yield of kunun was 80% while the
yield from the wet-milling process was 60%. Titratable
acidity was lower in kunun samples prepared from dry-milled
sorghum (0.40%) than in the kunun manufactured by wet
milling (0.55%). The pH and total soluble solid of kunun
prepared from dry milled sorghum were higher (5.10 and
14.82, respectively) than kunun from wet milling process
(4.12 and 13.42, respectively). Protein content recorded for
dry milled sample was 5.55% and that of wet milled sample
was 4.20%. Crude fibre content was also assessed to be 0.25%
for dry milled sample and 0.45% for wet milled sample. Kunun
samples from wet milling process were preferred to those
from dry milling process. Microbial counts indicate that
both samples were free from feacal contamination. Total
viable count for kunun samples prepared from dry milling
process was 1.0 x 104, and for wet milled sample
total viable count was 1.6 x 104.
Key
words:
Kunun,
sorghum, dry-milling, wet-milling. |
