MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA
<p>Microbiological and physicochemical analyses were carried out on samples of fermented millet drink Kunun Zaki. Fifteen samples were obtained from Ikpoba Hill Market and Aduwawa Quarters. The microbiological analysis was carried out using the standard plate count technique to determine the t...
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Department of Food Technology
2021-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12228 |
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| author | Hilda Abiola Emmanuel-Akerele Etin-Osa Edobor |
| author_facet | Hilda Abiola Emmanuel-Akerele Etin-Osa Edobor |
| author_sort | Hilda Abiola Emmanuel-Akerele |
| collection | DOAJ |
| description | <p>Microbiological and physicochemical analyses were carried out on samples of fermented millet drink Kunun Zaki. Fifteen samples were obtained from Ikpoba Hill Market and Aduwawa Quarters. The microbiological analysis was carried out using the standard plate count technique to determine the total microbial population. The mean count of bacteria and fungi was 2.57x10<sup>7</sup> cfu/ml and 0.98x10<sup>7</sup>cfu/ml respectively. Microorganisms identified were <em>Lactobacillus sp, Bacillius sp, Staphylococcus aureus, Streptococcus sp, Escherichia coli, Pseudomonas sp, Mucor sp and Fusarium sp.</em> The mean value of the pH and titrable acidity was 4.26±0.09 and 2.73±0.08ml 0.1M NaOH respectively. The moisture content was high with a mean of 85.90±0.95 and mean solid content of 14.1±0.95. This study has shown that kunun-zaki sold in Ikpoba Hill Market and Aduwawa Quarters is highly contaminated with microorganisms. Practices of good hygiene are therefore necessary in an environment where kunun-zaki is produced, stored, prepared and packaged. <strong></strong></p> |
| format | Article |
| id | doaj-art-70e0fbddf7624425b60f312262f8e537 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2021-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-70e0fbddf7624425b60f312262f8e5372025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2021-12-0132849210.33512/fsj.v3i2.122287733MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIAHilda Abiola Emmanuel-Akerele0Etin-Osa Edobor1Department of biological sciences, Anchor University LagosDepartment of Microbiology, University of Benin<p>Microbiological and physicochemical analyses were carried out on samples of fermented millet drink Kunun Zaki. Fifteen samples were obtained from Ikpoba Hill Market and Aduwawa Quarters. The microbiological analysis was carried out using the standard plate count technique to determine the total microbial population. The mean count of bacteria and fungi was 2.57x10<sup>7</sup> cfu/ml and 0.98x10<sup>7</sup>cfu/ml respectively. Microorganisms identified were <em>Lactobacillus sp, Bacillius sp, Staphylococcus aureus, Streptococcus sp, Escherichia coli, Pseudomonas sp, Mucor sp and Fusarium sp.</em> The mean value of the pH and titrable acidity was 4.26±0.09 and 2.73±0.08ml 0.1M NaOH respectively. The moisture content was high with a mean of 85.90±0.95 and mean solid content of 14.1±0.95. This study has shown that kunun-zaki sold in Ikpoba Hill Market and Aduwawa Quarters is highly contaminated with microorganisms. Practices of good hygiene are therefore necessary in an environment where kunun-zaki is produced, stored, prepared and packaged. <strong></strong></p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/12228benin city, fermented milletkunun-zakimicrobiologicalphysicochemical |
| spellingShingle | Hilda Abiola Emmanuel-Akerele Etin-Osa Edobor MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA Food ScienTech Journal benin city, fermented millet kunun-zaki microbiological physicochemical |
| title | MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA |
| title_full | MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA |
| title_fullStr | MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA |
| title_full_unstemmed | MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA |
| title_short | MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA |
| title_sort | microbiological analysis of kunun zaki a fermented millet drink in benin city edo state nigeria |
| topic | benin city, fermented millet kunun-zaki microbiological physicochemical |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12228 |
| work_keys_str_mv | AT hildaabiolaemmanuelakerele microbiologicalanalysisofkununzakiafermentedmilletdrinkinbenincityedostatenigeria AT etinosaedobor microbiologicalanalysisofkununzakiafermentedmilletdrinkinbenincityedostatenigeria |