Production of Sorghum Based Kunun Zaki Using Selected Starter Cultures

Isaac Amechi Onyimba, Janet Uchechukwu Itelima, Mojisola Olubunmi Job, Abigail Ify Ogbonna and Comfort Ochoule Ode

International Journal of Sciences, 2017, vol. 6, issue 09, 57-63

Abstract: In view of the need for better hygiene in kununn-zaki production, this study investigated the use of selected starter cultures for production of kununn-zaki using sorghum grains. Lactobacillus fermentum (L1), Lactobacillus plantarum (L2), and Lactobacillus acidophilus (L3) were isolated from naturally fermented kununn-zaki and then used in four different combinations as starter cultures for the production of kununn-zaki. The starter cultures which included L1 + L2, L1 + L3, L2 + L3, and L1 + L2 + L3 were used to produce four different kununn-zaki (K1, K2, K3, and K4) respectively. A control (kununn-zaki produced by spontaneous fermentation) was also prepared. Titratable acidity (TA) and pH were determined every 2 hours during a 6-hour fermentation period. Crude protein contents of the kununn-zaki products were determined. The organoleptic qualities of the produced kununn-zaki were judged by a 7-man panel based on appearance, aroma, taste, and overall acceptability using a 5-point hedonic scale. As fermentation proceeded, there were decreases in pH values, with accompanying increases in TA for all the kununn-zaki samples. K1 and K3 had the highest score (4.57± 0.53) in overall acceptability, and thus the most preferred among the kununn-zaki products. K3 was found to have the highest crude protein content (1.45%) followed by K1 (1.38%.). It is concluded that carefully selected starter cultures could be used to produce kununn-zaki with improved protein content and acceptable organoleptic qualities under more hygienic conditions.

Keywords: Fermentation; Lactic Acid Bacteria; Kununn-Zaki; Cereal Beverage; Sensory Quality (search for similar items in EconPapers)
Date: 2017
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DOI: 10.18483/ijSci.1370

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