Abstract

Adegoke, G. O*, Odeyemi, A. O., Hussien, O. and Ikheorah, J

Kunu-zaki, a non-alcoholic beverage, was produced using modified traditional method incorporating DaniellinTM . Treated samples kept for 5 days at ambient condition (26+ -2 C) while untreated samples kept for only 1 day. Protein contents and calorific values of kunu-zaki treated with DaniellinTM (0.5 to 5.0%, w/v) were between 5.76 to 5.93% and 1606.47 to 1626.8 KJ/100g while values for untreated samples were 5.72% and 1547 KJ/100g respectively. Ochratoxin A (OTA) in raw materials used for kunu-zaki production was reduced from 50 mg/kg to <1.5 mg/kg with the incorporation of DaniellinTM at 1.5, 2.0 and 2.5%.