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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Autores principales:	Hilda Abiola Emmanuel-Akerele, Etin-Osa Edobor
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2021
Materias:	benin city, fermented millet kunun-zaki microbiological physicochemical Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/70e0fbddf7624425b60f312262f8e537
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spelling	oai:doaj.org-article:70e0fbddf7624425b60f312262f8e5372021-12-01T14:01:06ZMICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA2685-42792715-422X10.33512/fsj.v3i2.12228https://doaj.org/article/70e0fbddf7624425b60f312262f8e5372021-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/12228https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<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>Hilda Abiola Emmanuel-AkereleEtin-Osa EdoborDepartment of Food Technologyarticlebenin city, fermented milletkunun-zakimicrobiologicalphysicochemicalFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 3, Iss 2, Pp 84-92 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	benin city, fermented millet kunun-zaki microbiological physicochemical Food processing and manufacture TP368-456
spellingShingle	benin city, fermented millet kunun-zaki microbiological physicochemical Food processing and manufacture TP368-456 Hilda Abiola Emmanuel-Akerele Etin-Osa Edobor MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA
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
author	Hilda Abiola Emmanuel-Akerele Etin-Osa Edobor
author_facet	Hilda Abiola Emmanuel-Akerele Etin-Osa Edobor
author_sort	Hilda Abiola Emmanuel-Akerele
title	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_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_sort	microbiological analysis of kunun-zaki: a fermented millet drink in benin city, edo state, nigeria
publisher	Department of Food Technology
publishDate	2021
url	https://doaj.org/article/70e0fbddf7624425b60f312262f8e537
work_keys_str_mv	AT hildaabiolaemmanuelakerele microbiologicalanalysisofkununzakiafermentedmilletdrinkinbenincityedostatenigeria AT etinosaedobor microbiologicalanalysisofkununzakiafermentedmilletdrinkinbenincityedostatenigeria
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MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA

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