Production of Kunun-zaki (A Nigerian fermented cereal bevera | 17018
International Research Journals
Reach Us +44 330 818 7254

International Research Journal of Microbiology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Production of Kunun-zaki (A Nigerian fermented cereal beverage) using starter culture


O. O. Agarry, I. Nkama and O. Akoma

The dominant lactic acid bacteria (Lactobacillius plantarum, L. fermentum and Lactococcus lactis) isolated from fermenting Kunun-zaki were characterized, developed and used as starter culture for the controlled production of Kunun-zaki. The Kunun-zaki produced in this study (millet, millet+wheat, millet+malted rice, millet+wheat+malted rice, millet+malted rice+starter culture, millet+wheat+malted rice+starter culture) were evaluated for its pH, titratable acidity (% lactic acid), proximate, mineral and sensory quality attributes. There was a steady drop in pH with corresponding increases in titratable acidity showing strong correlation (r) throughout the fermentation period in all the samples. Generally, the crude protein content (%) of all the products was low (1.02-1.14). However, the Kunun-zaki produced using the combination of millet+wheat+malted rice showed a higher iron, calcium, magnesium and potassium content and was significantly different (p<0.05) from the rest products. Furthermore, the Kunun-zaki produced with the addition of starter culture to either millet+malted rice or millet+wheat+malted rice was generally preferred in taste, aroma, appearance and overall acceptability and differed (p<0.05) from the other products. This study has shown that use of starter culture in the production of Kunun-zaki has affected the sensory and nutritional qualities of the product positively. Therefore, large-scale production of this popular indigenous cereal beverage could be possible.

Share this article