Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
September 2014 Vol. 3(9): pp. 298-303
Copyright © 2014 Global Advanced Research Journals
Full Length Research Paper
Quality Characteristics of Kunun Zaki (A Nigerian Fermented Cereal Beverage) Sold Within Bida Metropolis
Akoma, O1., Daniel, A. A., Ajewole, A. E. And Nwodo, P. G.
Dept of Science Laboratory Technology the Federal Polytechnic, P. M. B. 55, Bida, Nigeria.
*Corresponding Author’s Email: firstname.lastname@example.org
Accepted 24 September, 2014
The quality characteristics of kunun zaki obtained from four sales point within Bida metropolis as well as the laboratory produced one were evaluated in this study for its microbiological, chemical, physical and sensory characteristics. The results obtained show that the pH of the laboratory prepared kunun zaki (4.20) was significantly different (p<0.05) from the commercially prepared ones (3.13-3.36) however, there were no significant differences (p>0.05) among the means in titratable acidity of the five product in also, the TSS of the laboratory produced kunun-zaki (9.07) differed (p<0.05) from the rest products. Also, the total viable count (log10cfu/ml) of the five types of kunun zaki evaluated in this study (2.01-2.90) showed that the laboratory prepared product had the least count (2.01 log10cfu/ml) and this differed (p<0.05) from the counts obtained from the other products. Furthermore, the crude protein (%) of laboratory prepared kunun zaki was higher (1.43) and significantly different (p<0.05) from the other products. The magnesium content of kunun zaki purchased from the sales point at MQ lodge near Federal Polytechnic, Bida was higher (0.56) and differed (p<0.05) from the other products. Generally, the sensory quality characteristic (appearance and overall acceptability) of the kunun zaki produced in the laboratory was better and significantly different (p<0.05) from the other products. This study showed that if proper quality control programme is put in place in the production of indigenous food quality foods would be produced.
Keyword: kunun-zaki, quality characteristics, sales point.
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