Microbial and Sensory Quality of Freshly Processed and Reconstituted “Kununzaki”- A Nigerian Millet Based Beverage

  • J M Babajide Department of Food Science and Technology, University of Agriculture, PMB 2240, Abeokuta, Nigeria.
  • O O Atanda Department of Food Science and Technology, University of Agriculture, PMB 2240, Abeokuta, Nigeria.
  • M A Idowu Department of Food Science and Technology, University of Agriculture, PMB 2240, Abeokuta, Nigeria.
  • O O Lasekan Department of Food Science and Technology, University of Agriculture, PMB 2240, Abeokuta, Nigeria.

Abstract

The microbial and sensory qualities of freshly processed and reconstituted Kununzaki beverages prepared from steeped millet grains were carried out. The samples were analysed for Aerobic plate, Fungi, Coliform, Staphylococcal, Salmonella and Shigella counts. The samples were also evaluated for difference and preference. The study showed that the reconstituted beverage had better microbiological quality with detectable difference between the two samples with the fresh sample being preferred.

Key words: Millet grains, Kununzaki, microbial quality, sensory quality.

J Food Tech in Africa (2002) 7, 65-67
Section
Articles

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