PRODUCTION AND PRESERVATION OF KUNUN-ZAKI FROM MILLET AND GROUNDNUT BLEND

TOWOBOLA, MICHAEL (2021) PRODUCTION AND PRESERVATION OF KUNUN-ZAKI FROM MILLET AND GROUNDNUT BLEND. Masters thesis, Landmark University, Omu Aran, Kwara State.

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Abstract

Kunun-zaki, is a traditional non-alcoholic fermented cereal beverage usually made from millet, sorghum or maize. Millet is majorly cultivated in the tropical and sub-tropical regions of Africa and serves as a major raw material for kunun-zaki production. Although kunun-zaki is commercially produced, it has major challenge of short shelf life of about 48 hours resulting to inconsistency in flavor, taste and acceptability during storage. This study assessed fortification of kunun-zaki with groundnut and improvement of shelf life by addition of selected essential oils. Kunun-zaki was produced from millet and groundnut blend at varying combination of 90%-10%, 80%-20%, 70%-30%, 60%-40%, 50%-50% and 100% millet blends (control), at different steeping durations and from malted millets. Proximate composition and sensory properties of the products were determined using standard methods. Lemon and lime essential oil were hydro-distillated using fresh lemon and lime peel of citrus fruit; the essential oils and extract were used to preserve the kununzaki at 1% concentration each and their preservative properties were evaluated by microbial storage study on the shelf. Data were analysed using descriptive statistics and ANOVA. The proximate result obtained showed that kunun-zaki from 50%-50% millet and groundnut blend has the highest protein and fat content of 5.50±0.15% and 0.87±0.06%, respectively, while, the control has the lowest protein and fat compositions of 1.50±0.07% and 0.39±0.2%, respectively. The sensory evaluation shows that there were significant differences (p ˂ 0.05) observed in the kunun-zaki fortified with groundnut and the control in the appearance, taste, flavour and viscosity, but not in the overall acceptability. The lemon and lime essential oils preserved the kunun-zaki from coliform bacteria for seven days as against the samples preserved with chemical preservatives and control sample which had coliform count of 5.5 log10 on the fourth and fifth day of production. These results showed that groundnut fortification could improve the nutritional value of kunun-zaki and lemon and lime essential oils can be harnessed as natural additives to extend the shelf life of the beverage for seven days at ambient temperature.

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