Determination of vitamins, minerals, and microbial loads of fortified nonalcoholic beverage (kunun zaki) produced from millet

Abstract

The objective of this study was to evaluate the possibility of fortifying kunun zaki with tigernut milk extract due to nutritional deficiency of the former. Kunun zaki and tigernut milk extract (TME) were produced using traditional methods, with little modification. They were mixed in respective percentages of 90:10 (KN10), 80:20 (KN20), and 70:30 (KN30) while whole kunun zaki without addition of tigernut milk extract (KN00) served as control. The resulting kunun zaki samples were analyzed for proximate composition, vitamins, minerals, microbial loads, and sensory evaluation. Results showed improvement in thiamine and riboflavin contents of the fortified samples over the unfortified counterparts, with the KN30 sample having highest values of 1.05 and 0.56 mg/ kg thiamine and riboflavin, respectively. Minerals were higher in the samples containing TME than their KN00 counterparts; the KN30 sample had highest values of 23.5, 8.8, 148.9, 63.7, 6.7, and 18.6 mg/100 mL for respective Na, Ca, K, Mg, P, and Fe while lowest values were recorded for the KN00 sample. Microbial analysis indicated that total viable bacteria and yeast and molds were in the range 2.2-2.6 and 2.1-2.7 log CFU/g, respectively, while there was no detection of coliforms and Staphylococcus in the samples. The sensory evaluation of the kunun zaki samples indicated that higher mean scores were recorded for samples containing TME than those without it in most of the attributes tested. The KN30 sample was most preferred, having highest mean scores of 7.2, 7.8, 6.9, and 7.4 in the attributes of appearance, flavor, taste, and acceptability, respectively. The study concluded that inclusion of tigernut extract in kunun zaki resulted in improved nutritional and sensory qualities. 97

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

“…The LAB strain, Lactobacillus plantarum used as starter culture in the present report was isolated from fermenting kunun which had been spontaneously initiated using the method described in previous studies [2,16]. Ten millilitres (10 ml) of the fermenting medium was homogenized in 90 ml sterile distilled water (SDW) in a stomacher (Standard Bags, Stomacher LAB System, Seward Circular 400, UK) for about 2 min.…”

“…. Kunun-aya was produced using the method described by Olaoye et al [2], with some modification as represented in Figure 1. Weighed quantities of healthy sorghum grains (1 kg) were washed to remove stones and other dirt; they were thereafter steeped in clean water for 48 h to soften the testas.…”

“…Aya. The total soluble solids (TSS) in the kunun-aya samples were determined by slight modification of the method described by Olaoye et al [2]. Exactly 25 ml of sample was measured into porcelain of known weight and evaporated Incubation period was 48 h at 37 ∘ C, except for yeast and molds (25 ∘ C, 72 h).…”

“…The beverage is believed to be of immense social, economic, nutritional, and medicinal importance to consumers. It is generally regarded as a refreshing drink during the dry season because of its thirst quenching properties [2]. The process of production involves wet milling of the cereal, wet sieving, partial gelatinization of the slurry, mild fermentation, sugar addition, and bottling.…”

“…The process of production involves wet milling of the cereal, wet sieving, partial gelatinization of the slurry, mild fermentation, sugar addition, and bottling. Olaoye et al [2] investigated the microbial composition of kunun enriched with tigernut milk extract; the authors reported that the associated bacteria and yeast and molds in the beverage ranged from 2 to 3 log CFU/g.…”