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Abstract
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Article Information:
Physicochemical, Microbiological and Sensory Characteristics of Kunu Prepared from Millet, Maize and Guinea Corn and Stored at Selected Temperatures
G.B. Adebayo, G.A. Otunola and T.A. Ajao
Corresponding Author: Adebayo Ganiyu Babatunde
Submitted: 2009 October, 31
Accepted: 2009 November, 21
Published: 2010 January, 10 |
Abstract:
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Kunu beverages were prepared from three different cereals (millet, maize and Guinea corn).The
process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were applied
in the preparation. The products obtain were analyzed for total solid, pH, protein, ash, acidity, moisture content
and trace elements. The sensory properties (colour, Taste, Texture, flavour and general acceptability) were also
carried out on a nine point hedonic scale where 1 -9 represents extremely poor to excellent respectively. The
results obtained from physicochemical analysis shown that: millet, maize and Guinea corn products respectively
have ; pH (5.00, 4.69, 4.66), total solid % (6.0, 6.0, 6.0), protein % (1.17, 1.07, 0.88), acidity (0.20, 0.62, 0.26),
moisture content (94.0, 94.0, 94.0)% and trace element (lead ppm) (0.04, 0.05, 0.03), copper (ppm) (1.09, 0.55,
0.62) zinc (ppm) (3.30, 1.50, 2.19), calcium (ppm) (0.55, 4.92, 0.00), manganese (ppm) (1.05, 0.70, 0.51). The
bacterial and fungi isolates were also determined which remained fairly constant in population within 96 hours
of storage. All the samples became more acidic as the hours of storage increased, with the most significant
changes occurring in samples kept at 25ºC.
Key words: Beverage, cereals, Kunu, microbiological, physicochemical, sensory evaluation, trace elements
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Cite this Reference:
G.B. Adebayo, G.A. Otunola and T.A. Ajao, . Physicochemical, Microbiological and Sensory Characteristics of Kunu Prepared from Millet, Maize and Guinea Corn and Stored at Selected Temperatures. Advance Journal of Food Science and Technology, (1): Page No: 41-46.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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