Sensory and microbial evaluation of pearl millet kunun zaki saccharified with malt from some pearl millet and sorghum cultivators

Abstract

Kunun zaki formulations were produced with pearl millet cultivar (SOSAT C-88), ginger (Zingiber officinale, black pepper (Piper quineense), hot pepper (Capsicum frustescens) and 5% malt from six pearl millet cultivars (SOSAT C-88, ZANGO, EX-BORNO, ICMV - IS 94206, GWAGWA, GB 8735) and one sorghum cultivar (ICSV III) were added to produce seven formulations, in addition to the control sample without malt. Microbiological quality of eight kunun zaki formulations was evaluated. Twenty six panelists were used to determine the acceptability of kunun zaki from the eight kunun zaki formulations using a nine-point Hedonic scale. Addition of 5% malt did not affect the microbial count of kunun zaki formulations. Saccharomyces cerevisiae, Klebsiella aerogenes and Aspergillus niger were the microorganisms isolated from all the kunun zaki formulations. Shigella and Salmonella were not encountered in this study. Addition of 5% SOSAT C-88, ZANGO, EX-BORNO, ICMV-IS 94206 and GWAGWA malt improved the taste and texture of kunun zaki formulations. The population of the microorganisms isolated from kunun zaki formulations was not high enough to produce effective dose. However, the need for processors of kunun zaki to adopt strict hygiene practices cannot be over emphasized. .

Keywords: Kunun zaki, saccharification, pearl millet, malt, microbiology, sensory evaluation

> Agro-Science Vol. 6 (1) 2007: pp. 116-127