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Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria

Keywords: refreshing drink , non-alcoholic beverage , Kunun

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Abstract:

The effect of processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki widely consumed was investigated at Ibadan Nigeria. The result of the analysis indicated that the highest % crude protein was found in the Kunun zaki samples from the Unseieved kunun flour followed by kunun samples from sieve kunun flour, while the least % crude protein was found in Traditionally processed kunun samples. There were no significant differences between the carbohydrates content of the traditionally processed kunun zaki and that processed using kunun flour. The PH of the traditionally processed Kunun zaki drinks were highest followed by kunun drinks processed from sieved kunun flour, while the least was found in kunun drinks processed from sieved kunun flour. The yeast and lactic acid bacterial count were highest in the traditionally processed kunun drink samples followed by kunun drinks processed from sieved kunun flour, while they were absent in kunun drinks processed from unseieved kunun flour. Coliform counts were found to be highest in the traditional processed kunun drinks, while the least count were obtained in kunun drinks from unseieved kunun flour. The traditionally processed kunun drinks was most preferred in terms of color, followed by kunun drinks from the sieved kunun flour while the least was found with kunun drinks from unseieved kunun flour. With regards to taste and texture, there was no significant difference between the kunun drinks traditionally processed and that from the sieved kunun flour, however, these were significantly different from the kunun drinks from the unseieved kunun flour.

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