Onuoha T*

Department of Biological Sciences, Novena University, Ogume Delta State, Nigeria

*Corresponding Author: Onuoha T, Department of Biological Sciences, Novena University, Ogume Delta State, Nigeria.

Received: July 08, 2021 ; Published: September 11, 2021

Abstract

  Food is essential ingredients for sustenance of life either from plants or animals. Its demand can therefore, not be overemphasized. In Countries like Nigeria, people depends mostly on indigenous technology for food preparations especially food of plant origin. The study was carried out to determine the organoleptic qualities of kunu drink sold in Amai, Delta State. The pH, texture, smell and color change was determined by standard method recommended by Association of analytical chemistry (AOAC). The result revealed an increase in pH value of kunu sample at 24h and 72h (3.54 ± 0.45^ab to 4.72 ± 1.21^c) and a change in color from (gray to brown). The result further showed a change in texture, smell (from no smell to bad smell). The study therefore revealed the significance of time as an essential factor for the viability of kunu drinks sold in Amai, Delta State.

Keywords: Kunu; Smell; Texture and pH

References

1. Ahmed E U., et al. “Sensory attributes of extended cereal legume blends of instant Kunu zaki”. African Journal of Biotechnology10 (2013): 996-1000.
2. Abel A M., et al. “Effect of Chemical Treatment and Pasteurization on the shelf life of Kununzaki (Sorghum and Maize Gruel)”. European Journal of Food Research2 (2011): 61-70.
3. Adedokun I I., et al. “Effect of Aframomum danellians black pepper crude extracts on physio-chemical and sensory properties of Kunun-zaki during storage”. Journal of Food Technology 10 (2012): 97-102.
4. Adejuyitan J A., et al. “Evaluating the quality characteristics of kunu produced by dry-milled sorghum”. African Journal of Biotechnology13 (2008): 2244-2247.
5. Adelekan O A., et al. “Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunuzaki: An improved traditional beverage”. Advanced Journal in Microbiology 3 (2013): 389-397.
6. Adeyemi I A and Umar S. “Effect of methods of manufacture on the quality characteristics of Kunu zaki milliet based beverage”. Nigerian Food Journal 12 (2010): 34-40.
7. Akinde F and Oyeleke O. “Effect of Sesame seed addition on the Chemical and Sensory qualities of Sorghum based Kunun-Zaki drink”. African Journal of Food Science and Technology 3 (2012): 204-212.
8. Akinyemi K O., et al. “Antimicrobial activity of crude extracts of three medicinal plants used in south-west Nigerian folk medicine on some food borne bacterial pathogens”. African Journal of Traditional, Complementary and Alternative Medicines4 (2012): 13-22.
9. Akoma O., et al. “The microbiological quality of freeze dried kunu-zaki during production and storage”. Journal of Biology and Pharmacy 1 (2012): 1397-1410.
10. Alothman M., et al. “Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents”. Food Chemistry3 (2013): 785-788.
11. Aminat O A., et al. “Nutritional, microbiological sensory characteristics of malted soy-kunu zala: An improved traditional beverage”. Advances in Microbiology4 (2013): 389-397.
12. Amusa NA. “Microbiological and nutritional quality of hawked Kunun (a Sorghum based nonalcoholic beverage) widely consumed in Nigeria”. Pakistan Journal Nutrition 3 (2010): 45-50.
13. Amusa N A and Odunbaku O A. “Microbiological and Nutritional quality of hawked kunu (Sorghum based non-alcoholic beverage widely consumed in Nigeria”. Pakistan Journal of Nutrition1 (2011): 20-25.
14. Ayo J A., et al. “Nutritional Evaluation of Millet-beniseed Composite Based Kunun-zaki”. Pakistan Journal of Nutrition 9 (2010): 1034-1038.
15. Baritaux O., et al. “Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, Ocimum basilicum L”. Flavour and Fragrance Journal5 (2002): 267-271.
16. Borchers AT., et al. “Inflammation and native american medicine: the role of botanicals”. American Journal of Clinical Nutrition2 (2013): 339-342.
17. Braide W., et al. “Bacteriological examination of fresh cow milk and Fura De Nunu using Rapid Dye Reduction Test”. Pyrex Journal of Medicine 12 (2015): 124-130.

Citation

Citation: Onuoha T. “Some Qualities of Locally Prepared Drink Sold in Amai, Delta State”. Acta Scientific Microbiology 4.10 (2021): 23-26.

Copyright

Copyright: © 2021 Onuoha T. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.