Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 4 Issue 10

Some Qualities of Locally Prepared Drink Sold in Amai, Delta State

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 ± 0.45ab to 4.72 ± 1.21c) 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

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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.




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Acceptance rate33%
Acceptance to publication20-30 days
Impact Factor0.810

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