Effect of different ratios of ginger solution concentrations on the quality of millet-based Kunun-Zaki

Abstract

This research is aimed at evaluating the significance of spicing MKZ using a suitable ratio of Ginger concentrations solution for the purpose of monitoring its sensory attributes, pH value and the establishment of standard operating procedure (SOP) for commercial KZ production. Hence the need for the utilization of local raw materials, such as the Millet (i.e. Pennisetum typhoides) and Ginger (Zingiber Officinate), and the requirement for the adoption of a suitable ratio of Ginger solution concentration for the production of quality and safe traditional beverage known as Kunun-zaki (KZ) in Nigeria prompted this research. Methods Used for KZ production KZ is produced by different methods as reported by various studies. 1,2,4,7-11 Production of KZ by pre-fermentation Millet are sorted, washed and steeped in water together with spices (ginger, dried potatoes, black pepper) for about 5 hours in-order to aid fermentation, it was later wet-milled and the paste was divided into two equal portions in which hot water was poured on one portion and allowed to cool before mixing it together with the other remaining portion, it was sieved and Sugar was added to a desire taste. 7 Another method for the production of KZ is the post-fermentation process as described by a study of Efiuvwevwere & Akoma. 7 Production of KZ by post-fermentation Millet is steeped in water for 24 hours, wet millet and sieved. The sediment obtained is divided into two unequal portions; one portion