Microbial Load and Keeping Quality of Kunu under Various Preservative Regimes

Fapohunda, Stephen O.; Adeware, A

doi:10.4172/2155-9600.1000141

Cited by 7 publications

(11 citation statements)

References 12 publications

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“…The mean scores of sensory evaluation, which revealed that the formulated malted/fermented and fortified foods were liked very much compared with the unmalted/unfermented foods which are moderately and slightly liked. The panelist observed that malted/fermented blend food were more acceptable in terms of taste (8.5), flavor (5.4), colour (6.5) and texture (6.5) as compared to malted/fermented food product as similar to the report of Fapounda and Adeware (2012) who revealed that the statistical analysis of the overall acceptability showed significant differences from 7.5 for malted/fermented product and 8.5 for malted/fermented blend product Green conidia present with lemon-shaped.…”

Section: Resultssupporting

confidence: 72%

“…The panelists were instructed to sip water before and after assessing each product. The judges recorded sensory characteristics of each sample using 9-point hedonic scale as described by Fapounda and Adeware (2012). Scoring with 9 being like extremely, 8 being like very much, 7 being like moderately, 6 being like slightly, 5 being neither like nor dislike, 4 being dislike slightly, 3 being dislike moderately, 2 being dislike very much and 1 being dislike extremely.…”

Section: Sensory Evaluation Of Fortified Malted-fermented and Unmaltementioning

confidence: 99%

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Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans

Mohammed¹,

Orukotan²,

Musa³

2017

Journal of Applied Sciences and Environmental Management

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ABSTRACT; Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans were carried out. Cereals (wheat and millet) were malted for the period of 144 hours and further fermented for 48 hours by natural fermentation. The millet, wheat and locust bean flours were mixed together in the ratio 70:70:40 (w/w) to produce fortified fermented-malted food .The same ratio were used in the formulation of unmalted /unfermented food and fortified products. Microbial analysis of the prepared foods were carried out using pour plate method. Physicochemical, proximate analysis were carried out using standard procedures. Nine (9) points hedonic scale were used for the sensory evaluation on the products .Bacteria such as Lactobacillus sp, Bacillus sp, Clostridium sp, Leuconostoc sp, Staphylococcus sp, Streptococcus sp, E.coli, Salmonella sp and fungal isolates include Aspergillu ssp, Saccharomyces sp, Candida sp, Penicillium sp, Mucor and Rhizopus sp were isolated from the fermented grains. Staphylococcus sp, E.coli, Salmonella sp and some Moulds were isolated after 24 hours of fermentation and malting of the grains. The pH of 3.89 in millet and 4.04 in wheat were observed during malting and fermentation processes. Total titratable acidity (TTA) of malted/fermented millet was 2.46% and wheat had 2.31% TTA. Percentage crude protein increased from 3.33% in malted/fermented blend (sample A) to 6.3% while unmalted/unfermented (sample B) and fortified product (sample C) had decrease in % crude protein. Percentage fat content decreased from 6.17% in sample A to 5.9%. The % crude carbohydrate content decrease from 80.43 in sample A to 80.15 but higher values were obtained in sample B with sample C having 80.35%.Percentage moisture and ash content decreased after malting and fermentation in sample A and B except in sample C. The mean scores of sensory evaluation revealed that the formulated malted/fermented and fortified foods were liked very much compared to the unmalted/unfermented foods which are moderately and slightly liked. © JASEM https://dx.doi.org/10.4314/jasem.v21i5.17Key words: Fermentation, bacteria, malting, cereal weaning foods, moulds, Cereals can be defined as a grain or edible seed of the grass family, Gramineae (Bender and Bender, 2009). Cereals are grown for their highly nutritious edible seeds, which are often referred to as grains. Some cereals have been staple foods both directly for human consumption and indirectly via livestock feed since the beginning of civilization (British Nutrition Foundation, BNF, 2004).Wheat is a major cereal crop in many parts of the world. It belongs to the Triticum family, of which there are many thousands of species (Kent and Evers 2004), with T. aestivumsub species vulgare and the hard wheat T. durum being the most important commercially.Millet refers to a number of different species, all of which are small-grained annual cereal grasses (Macrae et al., 2006). The African locust bean tree (Parkiabiglobosa) are perennial trees legumes which belongs to...

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Section: Resultssupporting

confidence: 72%

Section: Sensory Evaluation Of Fortified Malted-fermented and Unmaltementioning

confidence: 99%

Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans

Mohammed¹,

Orukotan²,

Musa³

2017

Journal of Applied Sciences and Environmental Management

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“…On the other hand, juice samples treated with lime extracts was more effective on reduction of viable count of the yeast species than those treated with lemon extracts as seen from the results (Table 1). The result agreed with the report of Fapohunda et al [17] who recorded a decrease in microbial population (CFU/ml) of Kunu Zaki treated with lime and lemon juice in a quest to prolong its storage period.…”

Section: Plate 1a Schizosaccharomyces Japonicas On Sabouraud Dextrose Agarsupporting

confidence: 92%

Changes in the Population of Schizosaccharomyces japonicus in Carissa edulis Vahl (Simple-spined Carissa) Juice Treated with Extracts of Citrus aurantifolia Christm. (lime) and Citrus limon Burm F. (lemon) Peels as Natural Preservatives during Storage

Ifeanyi

Mary

Abigail

2021

JABB

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Aim: This study was aimed at evaluating the changes in the population of Schizosaccharomyces japonicus in locally produced simple-spine Carissa juice and the effects of lemon peel, lime peel and combination of lime and lemon peels extract as preservatives on the juice samples. Methodology: Fruit juice produced was treated with different concentrations of citrus peels extracts (lemon, lime and lime+lemon) and their shelf lives were determined at room temperature for 30 days. The effects of the different preservatives on the pH of the juices were assessed and the Yeast count of the juice samples treated with the various concentrations of the citrus peels and the untreated samples were assessed using standard microbiological methods. The sugar fermentation and assimilation test of the isolate was also determined. Results: Yeast population increased in the juice samples that were without treatments (control) from 5.6×103±200 to 1.52×104±200 cfuml-1 indicating significant increase (p≥0.05). Treated juice samples showed significant decrease (p≤0.05) in yeast population in the order of 300>200>100 mg/ml of the natural preservatives. Juice samples treated with highest concentration (300 mg/ml) of combined lime+lemon peels recorded the least colony forming units of 2.0×103±100 ml-1 during the storage period. This showed that the highest concentration (300 mg/ml) of combined lime+lemon peels had more effects on yeast load reduction in the Carissa juice. The results of the preservative properties of the citrus peels revealed the combined preservative (lime+lemon) as the best among the individual preservatives of lime and lemon. The sugar fermentation and assimilation tests showed that Schizosaccharomyces japonicus is a good fermenter of most sugars and can also assimilate sugars for its growth. The pH (3.40±0.01 and 4.09±0.01) of the treated fruit juices were within the acidic ranges that support the growth of yeast cells in culture. Conclusion: From the findings, organic extracts of citrus peels can be used to extend the shelf-life of Carissa juice for up to three weeks.

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“…15 Probiotic bacteria ease digestive distress, lower cholesterol level, slow down ageing process, boost energy and improve immunity. 11,15,16 In addition, lactic acid bacteria activate the synthesis and assimilation of vitamin C and minerals in the body. 11,16 Spices such as the ginger, clove and black pepper are used in the production of KZ in order to improve its taste, and ginger is widely used for culinary purposes in baked products.…”

Section: Production Of Kz From Millet Maize and Sorghummentioning

confidence: 99%

“…4,22,23 The sensory and keeping quality of KZ might improve by the addition of ginger solution concentrates in a certain proportion so that shelf life and storage optimization can be improved. 16…”

Section: Safety and Quality Issues Associated With Kzmentioning

confidence: 99%

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

Sf¹

2018

MOJFPT

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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

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Microbial Load and Keeping Quality of Kunu under Various Preservative Regimes

Cited by 7 publications

References 12 publications

Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans

Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans

Changes in the Population of Schizosaccharomyces japonicus in Carissa edulis Vahl (Simple-spined Carissa) Juice Treated with Extracts of Citrus aurantifolia Christm. (lime) and Citrus limon Burm F. (lemon) Peels as Natural Preservatives during Storage

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

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