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Olopade, B. K. and Obiahu, N. V. and Taiwo, O. S. and Oranusi, S. U. (2015) MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF KUNU-ZAKI MADE FROM DIFFERENT GRAINS. In: 5th International Biotechnology Conference, Exhibition and Workshop, July 8 – 10, 2015., Covenant University, Ota.

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Evaluation was made of the microbial profile and nutritional content of Kunu zaki prepared from different grains and their combinations; Millet only, White Sorghum only, Maize only, Red Sorghum only, Millet and Maize (1:1), Sorghum and Maize (1:1) and Sorghum and Millet (1:1). Total Aerobic Plate Count (TAPC) of the samples ranged from 2.0×103 - 1.4×105cfuml-1, Coliform Count (CC) ranged from 2.0 × 103 - 2.2×105 cfuml-1 and Fungal Count (FC) was 2.0× 103 – 6.0× 104 cfuml-1). The pH values ranged from 3.55 - 3.92. The proximate composition of the Kunun-zaki prepared from the different grains ranged from 83.74 - 88.39% for moisture content, 0.28 - 0.45% for protein, 0.38 - 1.35% for Crude fat, 0.001 - 0.010% for Crude fibre, 9.99 - 14.86% for Carbohydrate and 0.12 - 0.73% for Total ash content. Bacteria isolated from the various Kunu zaki samples were Bacillus subtilis, Escherichia coli, Staphyloccocus aureus, species of Klebsiella, Lactobacillus and Shigella. The fungi isolated include Aspergillus fumigatus, Aspergillus niger, species of Cephalosporium, Mucor and Penicillum. Kunun-zaki is a refreshing drink produced by natural unclassified array of microorganisms some of which could be pathogenic. The need to employ HACCP, GMP during production and development of starter culture is advocated.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Kunun-zaki, Grains, Microbial profile, Proximate composition
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 30 Aug 2017 15:12
Last Modified: 30 Aug 2017 15:12

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