AN INVESTIGATION ON THE PRESERVATION OF KUNUN-ZAKI, AN AFRICAN FERMENTED CEREAL-BASED FOOD DRINK

A study was conducted to evaluate the potential of combined processes of pasteurization and a chemical (sodium benzoate) for the preservation of kunun-zaki under ambient and refrigerated storage conditions. In the traditional preparation of kunun-zaki, spices proportion influenced the acceptability of the food product. Studies on the pH and the microbiological changes during the storage of preserved kunun-zaki at both storage conditions indicated that products under refrigeration temperature exhibited a more fairly stable pH (4.5 to 4.9) throughout the 21 day storage period. The kunun-zaki under room temperature storage had higher microbial loads with the appearance of coliforms and yeast and moulds on the 10th day. However, the appearance of these organisms were not found in products under refrigerated storage. Sensory evaluation test indicated that kunun-zaki under refrigeration temperature storage was still acceptable to the consumers, even up to the 21st day. This study revealed a new possibility for the improvement of the shelflife of kunun-zaki (usually 24&36 h), without affecting its organoleptic properties for three weeks or more, with combined processes of pasteurization and additive such as sodium benzoate.