Na. Olasupo et al., An investigation on the preservation of kunun-zaki, an African fermented cereal-based food drink, ACT ALIMENT, 29(4), 2000, pp. 385-392
A study was conducted to evaluate the potential of combined processes of pa
steurization 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 duri
ng the storage of preserved kunun-zaki at both storage conditions indicated
that products under refrigeration temperature exhibited a more fairly stab
le pH (4.5 to 4.9) throughout the 21 day storage period. The kunun-zaki und
er 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. S
ensory evaluation test indicated that kunun-zaki under refrigeration temper
ature storage was still acceptable to the consumers, even up to the 21st da
y. This study revealed a new possibility for the improvement of the shelfli
fe of kunun-zaki (usually 24-36 h), without affecting its organoleptic prop
erties for three weeks or more, with combined processes of pasteurization a
nd additive such as sodium benzoate.