Microbiological and physicochemical profiles of Kunun-zaki and Zoborodo beverages sold in Imo state, Nigeria

Abstract

Microbiological and physicochemical analyses of twenty samples each of Kunun-zaki and Zoborodo drinks locally prepared and sold in Imo State, Nigeria were carried out. Microbiological tests revealed the presence of Staphylococcus sp, Escherichia coli, Klebsiella sp, Bacillus sp, Lactobacillus sp, Enterobacter sp, in Kunun-zaki. Proteus sp, and all afore-mentioned isolates were seen in Zoborodo samples except Lactobacillus sp, and Entrobacter sp. The fungal isolates included Penicillium sp, Aspergilus sp, Rhizopus sp, and budding yeasts in the various samples. The bacterial and fungal loads of Kunun-zaki ranged from 2.9x10⁴ to 7.5x10⁷ cfu/ml and 2.1x10⁴ to 8.0x10⁷ cfu/ml respectively, while the loads in zoborodo drinks ranged from 2.1x10⁴ to 8.9x10⁷ cfu/ml and 1.85x10⁴ to 5.7x10⁷ cfu/ml respectively. The pH of Kunun-zaki and zoborodo ranged from 2.58 to 4.0 and 2.01 to 3.10 respectively, showing that zoborodo samples were more acidic. Kunun-zaki samples had milky white color, with brownish edges, tasted sour and pepperish and had the odor of fermented cereal, with ginger and garlic flavors. Zoborodo samples had sour tastes and red-wine color with pungent smell.

Keywords: Local beverages, Zoborodo, Kunun-zaki, microbial profiles, Nigeria

International Journal of Natural and Applied Sciences, 6(1): 49-54, 2010