Adeoye AO¹*, Adegbola GM¹, Arotiowa CA², Onifade AO², Akanfe JC¹ and Ojo MA¹

¹Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria ²Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

*Corresponding Author: Adeoye AO, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.

Received: February 12, 2024; Published: May 29, 2024

Abstract

Kunnu, a non-alcoholic beverage, has gained wide acceptance in many part of Nigeria, owing to its pleasing sweet taste. This study examine the use of three different grains to produce kunnu as a blend and separately. The physicochemical microbial and sensory properties ware evaluated. The physicochemical analysis showed low pH value between 3.81- 4.04, Total soluble solid was 15, crude protein ranged between 0.45 - 0.67, ash content of between 0.0013 - 0.004, total titratable acidity ranged between 2.06 - 2.16. Total viable count was between 74x106 - 84x106, yeast count was between 65x106-75x106, while mould count was between 29x106- 80x106. Among the organisms isolated ware: E. coli, and staphylococcus aureus; an indication of contamination, other isolate ware: Pseudomonas aeruginosa, Lactobacillus spp, Bacillus aureus. In kunnu samples A and B; there ware presence of Pseudomonas aeruginosa, in sample C; Lactobacillus spp. was isolated, while Bacillus aureus, Staphylococcus aureus, E coli was isolated from sample D. Sample A has the highest acceptability while sample C has the lowest value. The use of different grains blend was prove feasible and indicated the augmentation of one grain for another in time of scarcity is therefore feasible. Training of food vendors to prevent food poisoning is important

Keywords: Kunnu; Blend; Millet; Grains; Isolation

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Citation

Citation: Adeoye AO., et al. “Microbial and Sensory Evaluation of Kunnu Blend from Millet, Sorghum and Maize".Acta Scientific Microbiology 7.6 (2024): 52-58.

Copyright

Copyright: © 2024 Adeoye AO., et al. 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.