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Full Length Research Paper
Production of Kunun-zaki (A Nigerian
fermented cereal beverage) using starter culture
O. O. Agarry1, I. Nkama2 and O. Akoma3*
1Department
of Biological Sciences, University of Abuja, Abuja, Nigeria
2Department
of Food Science and Technology, University of Maiduguri,
Maiduguri, Nigeria
3Department
of Science Laboratory Technology, Federal Polytechnic, Bida,
Nigeria
*Corresponding
author email: oakoma2002@yahoo.com , +234 808 816 1790,
Received 20 March, 2010;
Accepted 27 April, 2010
Abstract
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.
Keywords:
Kunun-zaki, lactic acid bacteria, developed starter culture,
fermentation, sensory quality, cereal. |