Physicochemical, Microbiological and Sensory Characteristics of Kunu Prepared from Millet, Maize and Guinea Corn and Stored at Selected Temperatures

G. B. Adebayo ； G. A. Otunola ； T. A. Ajao

《Advance Journal of Food Science and Technology》 2卷1期 (2010/01) Pp. 41-46

並列摘要

Kunu beverages were prepared from three different cereals (millet, maize and Guinea corn).The process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were applied in the preparation. The products obtain were analyzed for total solid, pH, protein, ash, acidity, moisture content and trace elements. The sensory properties (colour, Taste, Texture, flavour and general acceptability) were also carried out on a nine point hedonic scale where 1 -9 represents extremely poor to excellent respectively. The results obtained from physicochemical analysis shown that: millet, maize and Guinea corn products respectively have; pH (5.00, 4.69, 4.66), total solid % (6.0, 6.0, 6.0), protein % (1.17, 1.07, 0.88), acidity (0.20, 0.62, 0.26), moisture content (94.0, 94.0, 94.0)% and trace element (lead ppm) (0.04, 0.05, 0.03), copper (ppm) (1.09, 0.55, 0.62) zinc (ppm) (3.30, 1.50, 2.19), calcium (ppm) (0.55, 4.92, 0.00), manganese (ppm) (1.05, 0.70, 0.51). The bacterial and fungi isolates were also determined which remained fairly constant in population within 96 hours of storage. All the samples became more acidic as the hours of storage increased, with the most significant changes occurring in samples kept at 25℃.

並列關鍵字

Beverage ； cereals ； Kunu ； microbiological ； physicochemical ； sensory evaluation and trace elements