African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 817

Full Length Research Paper

Sensory and nutritional quality characteristics of powdered ‘Kunun-zaki’: A Nigerian fermented cereal beverage

I. Nkama1, O. O. Agarry2 and O. Akoma3*
  1Department of Food Science and Technology, University of Maiduguri, Maiduguri, Nigeria. 2Department of Biological Sciences, University of Abuja, Abuja, Nigeria. 3Department of Science Laboratory Technology, Federal Polytechnic, Bida, Nigeria.
Email: [email protected]

  • Article Number - EEFE14324713
  • Vol.4(6), pp. 364 - 370, June 2010
  •  Accepted: 21 May 2010
  •  Published: 30 June 2010

Abstract

 

Four types of ‘kunun-zaki’ produced in this study (millet + malted rice, millet + malted rice + starter culture, millet + wheat + malted rice, millet + wheat + malted rice + starter culture) were freeze-dried and evaluated for chemical (pH, titratable acidity); nutritional and sensory quality attributes and compared with the freshly prepared one. Changes in chemical and sensory quality of the powdered ‘kunun-zaki’ were evaluated during storage (6 months). The results show that there was no significant difference (p > 0.05) in the overall acceptability and mineral contents of the products; however, marginal differences occurred (p < 0.05) in pH, titratable acidity (% lactic acid), proximate and amino acids content. Furthermore, the powdered ‘kunun-zaki’ did not show any sign of deterioration as the overall quality acceptability of all the products were scored favourably (1.4 - 2.7; 7-point hedonic scale) throughout the storage period. The result of this study shows that the use of freeze-drying technique had extended the shelf-life of ‘kunun-zaki’ by 6 months.

 

Key words: Starter culture, ‘kunun-zaki’, freeze-drying, shelf-life study, cereals.

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