INFLUENCE OF SPROUTED AFRICA BREADFRUIT MILK EXTRACT ON NUTRITIONAL, SENSORY AND MICROBIOLOGICAL QUALITY OF KUNUN-ZAKI
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Kunun -zaki is a popular traditional non alcoholic drink value for its high refreshing quality, sweet -sour taste and high viscosity value. The major unit operations in processing include washing, steeping, wet milling, sieving, mixing, cooking, cooling and fermentation. This study evaluated the nutritional, sensory and microbiological quality of kunu-zaki using Sorghum bicolor (sorghum) substituted with milk extract of sprouted Africa bread fruit (ABF) seed at 0-25% levels. The results obtained from substitution at 25% level increased the protein and ash content while carbohydrate and moisture content were reduced significantly (p< 0.05%). pH, titratable acidity and total solid ranged were 4.12-4.37; 2.18-2.26 (g/ml) and 14.98-17.98 (%) respectively in all the substituted ABF kunun-zaki. Total viable counts of microbial load were in the range of (1.65-2.41, 1.68-2.66 and 33.4-42.5) x103 cfu/ml for kunun- zaki stored for 1, 10 and 15 days at 7 oC respectively. Control sample had lowest viable count throughout the storage periods than the ABF substituted samples. There was a significant difference (p < 0.05) in the sensory attributes with regards to taste and flavor of control at 25% substitution level. General acceptability of the scores of the products increased from 6.87 to 7.40 with the increased in the level of ABF substituted in kunun-zaki production.
Authors and Affiliations
Adetunji Ismael Lawal
Keywords
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