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Comparative Study on the Physico-chemical Properties of Kunun zaki

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ABSTRACT

The research was carried out to compare the nutritional benefits of kunun zaki made from 50:50 blend of millet and sorghum; 80:20 blend of millet and sorghum with paddy rice, sweet potatoes, and aspartame). Results obtained showed that for proximate composition; the moisture content of the samples ranged from 86.10-88.10%, 0.47-4.45% for ash, 0.83-4.02% for fat, 0.03-0.09% for crude fibre, 1.02-2.54% for protein and 4.32-9.38% for carbohydrate. The values obtained for viscosity ranged from 0.12-0.63pas, total soluble solids ranged from 3.10- 6.13°Brix; pH values obtained for the kunun zaki samples ranged from 4.54-5.40, values obtained for specific gravity ranged from 0.97-0.99%, 9.93-13.93% for total solids, and 0.29-0.46mg/KOH for total titrable acidity. Value obtained from the total titrable acidity showed that control sample KC1 (50:50 blend of millet and sorghum without a sweetener) was highest compared to other samples. There was no significant difference in the values obtained for specific gravity. The mineral content of the kunun-zaki samples ranged from 0.122-0.481mg/100g from Iron and 11.100-29.070mg/100g. The microbial load of the samples ranged progressively from 1.15-2.37 X 105cfu/ml and 1.01-2.05 X 105cfu/ml for total bacterial count, fungal count respectively; in addition, the total coliform count of the samples had no value because no growth was observed. Sensory evaluation showed that the samples KA1 and KA2 (50:50 and 80:20 blend of millet and sorghum produced) were liked very much with the mean values of the general acceptability ranging from 7.40-7.80. The result from the analysis showed that kunun zaki produced with aspartame had the best acceptable quality and lowest microbial load when compared to its other samples. The addition of aspartame was responsible for its enhanced quality characteristics.

COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL,
MICROBIAL AND SENSORY PROPERTIES OF KUNUN ZAKI
PRODUCED WITH PADDY RICE, SWEET POTATOES AND
ASPARTAME.

The research was carried out to compare the nutritional benefits of kunun zaki made from 50:50 blend of millet and sorghum; 80:20 blend of millet and sorghum with paddy rice, sweet potatoes, and aspartame). Results obtained showed that for proximate composition; the moisture content of the samples ranged from 86.10-88.10%, 0.47-4.45% for ash, 0.83-4.02% for fat, 0.03-0.09% for crude fibre, 1.02-2.54% for protein and 4.32-9.38% for carbohydrate. The values obtained for viscosity ranged from 0.12-0.63pas, total soluble solids ranged from 3.10- 6.13°Brix; pH values obtained for the kunun zaki samples ranged from 4.54-5.40, values obtained for specific gravity ranged from 0.97-0.99%, 9.93-13.93% for total solids, and 0.29-0.46mg/KOH for total titrable acidity. Value obtained from the total titrable acidity showed that control sample KC1 (50:50 blend of millet and sorghum without a sweetener) was highest compared to other samples. There was no significant difference in the values obtained for specific gravity. The mineral content of the kunun zaki samples ranged from 0.122-0.481mg/100g from Iron and 11.100-29.070mg/100g. The microbial load of the samples ranged progressively from 1.15-2.37 X 105cfu/ml and 1.01-2.05 X 105cfu/ml for total bacterial count, fungal count respectively; in addition, the total coliform count of the samples had no value because no growth was observed. Sensory evaluation showed that the samples KA1 and KA2 (50:50 and 80:20 blend of millet and sorghum produced) were liked very much with the mean values of the general acceptability ranging from 7.40-7.80. The result from the analysis showed that kunun zaki produced with aspartame had the best acceptable quality and lowest microbial load when compared to its other samples. The addition of aspartame was responsible for its enhanced quality characteristics.

TABLE OF CONTENT

Cover page

Title page                                                                                                                                            i

Certification                                                                                                                                        ii

Approval                                                                                                                                                iii

Acknowledgment                                                                                                                             iv

Dedication                                                                                                                                         v

Table of content                                                                                                                                vi

List of tables                                                                                                                                         xi

List of figures                                                                                                                                     xii

Abstract                                                                                                                          xiii

 

CHAPTER ONE                   

  • Introduction                                                                      1

1.1 Background to the study                                                                                                            1

1.2 Statement of the research problem                                                                                            3

1.3 Aims of the research                                                                                                                  3

1.3.1 Specific objectives of the research                                                                                        3

1.4 Scopes and limitation of the study                                                                                            4

 

CHAPTER TWO

2.0 Literature review                                                                                                                       5

2.1 Beverages                                                                                                                                   5

2.1.1 Types of Beverages                                                                                                                 5

2.1.1.1 Alcoholic beverages                                                                                                            5

2.1.1.1.1 Beer                                                                                                                              6

2.1.1.1.2 Wine                                                                                                                              6

2.1.1.1.3 Spirits                                                                                                                            6

2.1.1.2 Non-alcoholic Beverages                                                                                                      7

2.1.1.2.1 Coffee                                                                                                                              7

2.1.1.2.2 Tea                                                                                                                                   7

2.1.1.2.3 Juice                                                                                                                                 7

2.1.1.3 Fermented beverages                                                                                                           8

2.2 Nigeria Fermented Beverages                                                                                                  12

2.2.1 Types of Alcoholic beverages                                                                                               13

2.2.1.1 Burukutu                                                                                                                          13

2.2.1.2 Pito                                                                                                                                   13

2.2.1.3 Palm-wine                                                                                                                        14

2.2.1.4 Oti-oka                                                                                                                             14

2.2.1.5 Obiolor                                                                                                                             15

2.2.1.6 Kunun-zaki                                                                                                                      15

2.3 Benefits of Kunun-zaki                                                                                                           18

2.4 Sweeteners                                                                                                                               18

2.4.1 Natural Sweeteners                                                                                                             20

2.4.1.1 Honey                                                                                                                              20

2.4.1.2 Stevia                                                                                                                              21

2.4.1.3 Paddy Rice                                                                                                                     21

2.4.1.4 Sweet Potatoes                                                                                                               23

2.4.2 Artificial Sweeteners                                                                                                            24

2.4.2.1 Acesulfame potassium                                                                                                  24

2.4.2.2 Sucralose                                                                                                                       24

2.4.2.3 Neotame                                                                                                                        25

2.4.2.4 Aspartame                                                                                                                     25

2.5 Cereals Used in Kunun-zaki Production                                                                               26

2.5.1 Physical Composition of Cereals                                                                                      27

2.5.2 Nutritional Quality of Cereals                                                                                           29

2.5.3 Types of cereals                                                                                                                 30

2.5.3.1 Millet                                                                                                                             30

2.5.3.1.1 Nutritive Value of Millet Grains                                                                                31

2.5.3.2 Sorghum                                                                                                                          32

2.5.3.2.1 Nutritional composition of sorghum                                                                          33

 

CHAPTER THREE

3.0 Materials and Methods                                                                                                         35

3.1 Collection of raw materials                                                                                                   35

3.2 Processing Operations                                                                                                          35

3.2.1 Preparation of sweet potato flour                                                                                    35

3.2.2 Preparation of malted paddy rice syrup                                                                           35

3.2.3 Production of Kunun-zaki                                                                                               35

3.3 Method of Analysis                                                                                                            38

3.3.1 Proximate Analysis                                                                                                       38

3.3.1.1 Moisture content determination                                                                              38

3.3.1.2 Crude fat determination                                                                                               38

3.3.1.3 Crude protein determination                                                                                        39

3.3.1.3.1 Digestion                                                                                                                 39

      3.3.1.3.2 Distillation                                                                                                               39

3.3.1.3.3 Titration                                                                                                                   40

3.3.1.4 Ash content determination                                                                                           40

3.3.1.5 Crude fibre determination                                                                                            41

3.3.1.6 Carbohydrate content determination                                                                            41

3.3.2 Physico-chemical Analysis                                                                                                 42

3.3.2.1 pH determination                                                                                                           42

3.3.2.2 Determination of Total Titrable Acidity                                                                        42

3.3.2.3 Determination of Total Solids                                                                                        42

3.3.2.4 Determination of Total Soluble Solids (oBrix)                                                              43

3.3.3 Microbial Analysis                                                                                                              43

3.3.4 Sensory Evaluation                                                                                                             44

3.3.5 Statistical Analysis                                                                                                              44

 

CHAPTER FOUR

4.0 Results and discussion                                                                                                           45

4.1 Proximate composition                                                                                                          45

4.2 Physico-chemical composition                                                                                               49

4.3 Mineral content analysis                                                                                                        52

4.4 Microbial analysis                                                                                                                 54

4.5 Sensory evaluation                                                                                                                56

CHAPTER FIVE

5.0 Conclusion and Recommendation                                                                                         59

5.1 Conclusion                                                                                                                             59

5.2 Recommendation                                                                                                                  60

 

6.0 References                                                                                                                            61

7.0 Appendices

 

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CHAPTER ONE

                                                           INTRODUCTION

1.0       Background to the study

Kunun zaki is a traditional non-alcoholic fermented beverage widely consumed in the northern part of Nigeria. Obadina et al. (2008) observed that kunun zaki is now widely consumed in the Southern parts among low and middle income workers who cannot afford industrial beverages. The beverage is characterized by sweet-sour taste, creamy, refreshing quality as well as its flowing consistency (Obadina et al., 2008). They may exist as liquid or thin gruel preparation with high water content which supplies the body with water sufficient to maintain health (Oguntimein, 1994). Kunun is the generic name for all kinds of non-alcoholic beverages that are cereal based with specifications usually attached to denote the base cereal grain (Sowonola et al., 2005, Nahemiah et al., 2014).

There are various types of kunun processed and consumed in Nigeria. These include kunun zaki, kunun-gyada, kunun-akamu, kunun-tsamiya, kunun-baule, kunun-jiko, ashamu and kunun-gzakimba. Of these, kunun zaki is the most widely produced and consumed (Inatimi et al., 2011). Kunun zaki are made from sorghum (Sorghum bicolor), millet (Pennisetum typhodium), maize (Zea mays), rice (Oryza sativa), and other cereals such as guinea corn or rice (Adebayo et al., 2010). It is normally flavoured with a combination of spices normally called “Kayan Yaji” which includes ginger (Zingiber officinale), cloves (Eugenia aromatica), and black pepper (Piper guinese (Adebayo and Idowu, 2003).

The process of cleaning, steeping, wet milling, sieving, settling, decantation and slurry recovery were -applied in the preparation (Adebayo et al., 2010). Kunun zaki is acceptable to all age groups and is being served at home and public places as a refreshing drink and complimentary food for infants. It can also be consumed in the morning as breakfast by adults and children, serve as appetizer to entertain guests in rural and urban settings (Onuorah et al., 2005). Akoma et al. (2006) reported that kunun zaki have immense social, economic and medicinal importance to its numerous consumers. It is relatively cheap and nutritious when compared to carbonated drinks (Adejuyitan et al., 2008). It contains all the essential nutrients such as carbohydrates, fat, protein, minerals and vitamins (Ugwuanyi et al., 2015). According to Elmahmood et al. (2007), kunun zaki is produced at village technology level, its production protocols, packaging and distribution are not yet standardized. Kunun zaki stored at ambient temperature (28 ± 2 °C) has a shelf life of about 24 hours (Adeyemi and Umar, 1994). Attempts have been made to improve the shelf life of kunun zaki by using pasteurization method coupled with refrigeration storage (Osuntogun and Aboada, 2004) and the use of sodium benzoate treatment followed by refrigeration method (Olasupo et al., 2000). With these methods, the keeping qualities of kunun zaki beverage were prolonged.

Sweeteners are compounds added to food substances to improve the taste. They are broadly classified into natural sweeteners and artificial sweeteners. Natural sweeteners are gotten from saps, syrups and other natural sources and include honey, molasses, maple syrup, and stevia while artificial sweeteners are synthetic sugar substitutes but can be derived from natural sources including herbs or sugar itself. These includes neotame, saccharin, aspartame, ace-k and sucralose (Stacey et al., 2002).  In the production of kunun zaki, sugar (sucrose) is not the only sweetening agent that can be used. Paddy rice can be used to produce a syrup which acts as a sweetener (Shaw, 1992). Paddy rice is rich in lipids, proteins, minerals, vitamins, phytin, trypsin inhibitor, lipase, and lectin (Luh et al., 1991). Consumption of paddy rice syrup is linked to reduced risk of obesity and weight gain. (McKeown et al., 2002; Newby et al., 2003; Slavin, 2005; Rose, 2005)

Sweet potato roots are rich in starch, sugar, vitamin C, β-carotene, iron, and several other minerals (Laurie et al., 2012; Oloo et al., 2014). Despite its high carbohydrate content, sweet potato has a low glycemic index due to low digestibility of the starch making it suitable for diabetic or overweighed people (Ellong et al., 2014; Fetuga et al., 2014; Ooi and Loke, 2013)

Aspartame is a non-saccharide sweetener used as a sugar substitute in some foods and beverages. It can be found in over 6,000 products, including carbonated soft drinks, powdered soft drinks, chewing gum, tabletop sweeteners, and some pharmaceuticals such as vitamins and sugar-free cough drops (Walters, 2009).

1.2       STATEMENT OF THE RESEARCH PROBLEM

            From the foregoing, kunun zaki; a locally produced beverage is mainly produced with sugar as a sweetening agent, hence, under-utilizing the potentials of other sweeteners. In view of the above, this project is designed to produce kunun zaki with different kinds of sweeteners other than sugar and these includes the use of paddy rice, sweet potato and aspartame. The goal will be to modify these sweeteners to impart some desirable characteristics to kunun zaki and hence, determine the most suitable one preferred by consumers.

1.3       AIMS OF THE RESEARCH

The overall goal of this research is to carry out a comparative study on the sweeteners used in the production of Kunun zaki (paddy rice, sweet potatoes, and aspartame).

1.3.1    Specific objectives of the research   

The specific objectives of this work are to:-

  1. To produce kunun zaki with different kinds of sweeteners (paddy rice, sweet potatoes, and aspartame).
  2. To determine the proximate composition of the samples.
  3. To evaluate the physico-chemical properties of the samples.
  4. To ascertain the mineral composition of the samples.
  5. To determine the microbial load of the samples
  6. To assess the sensory attributes of the samples.

1.4       Scope and limitations of the study

The study is limited to the use of sorghum (Sorghum bicolor) and millet (Pennisetum typhodium) as cereals used in the production of kunun zaki and the use of paddy rice, sweet potatoes and aspartame as sweeteners.

Limitations to the study include lack of necessary equipments, insufficient power supply as well as time and financial constraint.

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