ISSN 2756-3391
African Journal of Parasitology Research ISSN 2756-3391 Vol. 12 (9), pp. 001-008, September, 2024. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Full length Research Paper
Reformulation of Kunun-zaki Production Utilizing Starter Culture in Nigeria
O. O. Agarry1, I. Nkama2 and O. Akoma3*
1Department of Biological Sciences, University of Abuja, Abuja, Nigeria
2Department of Food Science and Technology, University of Maiduguri, Maiduguri, Nigeria
3Department of Science Laboratory Technology, Federal Polytechnic, Bida, Nigeria
Accepted 17 April, 2024
Abstract
The dominant lactic acid bacteria ( Lactobacillius plantarum, L. fermentum and Lactococcus lactis) isolated from fermenting Kunun-zaki were characterized, developed and used as starter culture for the controlled production of Kunun-zaki. The Kunun-zaki produced in this study (millet, millet+wheat, millet+malted rice, millet+wheat+malted rice, millet+malted rice+starter culture, millet+wheat+malted rice+starter culture) were evaluated for its pH, titratable acidity (% lactic acid), proximate, mineral and sensory quality attributes. There was a steady drop in pH with corresponding increases in titratable acidity showing strong correlation (r) throughout the fermentation period in all the samples. Generally, the crude protein content (%) of all the products was low (1.02-1.14). However, the Kunun-zaki produced using the combination of millet+wheat+malted rice showed a higher iron, calcium, magnesium and potassium content and was significantly different (p<0.05) from the rest products. Furthermore, the Kunun-zaki produced with the addition of starter culture to either millet+malted rice or millet+wheat+malted rice was generally preferred in taste, aroma, appearance and overall acceptability and differed (p<0.05) from the other products. This study has shown that use of starter culture in the production of Kunun- zaki has affected the sensory and nutritional qualities of the product positively. Therefore, large-scale production of this popular indigenous cereal beverage could be possible.
Key word: Kunun-zaki, lactic acid bacteria, developed starter culture, fermentation, sensory quality, cereal.