Abstract

Adebayor B. Yemi, Folorunsho David Mark and A. U. Oluchi

“Kunun-zaki” was prepared using millet, with varied levels (0.01-0.05%) of chemical preservatives (sodium benzoate and metabisulphite). The effects of the chemical preservatives on the physico-chemical (total soluble solids, total solids, moisture, ash, and protein), sensory (colour, mouth feel, flavour and general acceptability), and microbial qualities were evaluated. Total soluble solid decreased from 11.0 to 4.2, 11 to 5.3, 11.0 to 10, 11.0 to 9, 11.0 to 9.0, 11.0 to 7.5, 11.0 to 10, and 11.0 to 9.0%; total solids decreased from 21.20 to 20.8, 21.0 to 20.9, 21.2 to 21.0, 21.8 to 21.1, 21.8 to 21.7, 21.0 to 20.9, 21.5 to 20.9, and 21.9 to 21.7 g/100g, while protein increased from 3.27 to 4.31, 3.57 to 3.59, 3.4 to 3.44, 3.48 to 3.49, 3.22 to 3.29, 3.29 to 3.32, 3.19 to 3.23, and 3.22 to 3.29%, total titratable acidity increased from 0.28 to 2.1, 0.12 to 0.91, 0.13 to 0.42, 0.2 to 0.61, 0.18 to 0.83, 0.19 to 0.34, 0.18 to 0.32, and 0.17 to 0.3 g/100ml, total microbial count increased from 1.8 × 104 to TNTC, 4.0 × 103 to 8.7 × 104 , 2.5 × 103 to 7.4 × 104 , 0 to 5.4 × 104, 0 to 3.85 × 104 , 2.0 × 103 to 6.9 × 104 , 1.0 × 103 to 6.45 × 104 and 0 to 4.9 × 104 cfu/ml for UPK, PK, P (0.01) NaBZ, P (0.03) NaBZ, P (0.05) NaBZ, P (0.01) MBS, P (0.03) MBS, and P (0.05) MBS respectively with increase in the storage duration (0-7 days). The samples preserved with metabisulphite had the lowest mean scores for colour. The pasteurized samples chemically preserved with 0.03% sodium benzoate product had the least microbial count, and was most accepted in terms of assessed sensory attributes.