Kunu beverage was prepared from two different cereals (Millet and Guinea corn), by standard native procedures the process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were applied in its preparation. The following preservatives: lime, lemon, Phyllanthus, Sodium benzoate and a combination of 'Lime and Lemon' as mixed preservatives were added under cold and room temperatures and shelf-life monitoring was carried out. The sensory qualities (colour, taste, texture, flavour and odour) were also assessed on a 9-point Hedonic scale showed that the sample with the mixed preservatives, (lime and lemon) had the best sensory qualities, with that of Phyllanthus, being the poorest. Lime and lemon combination led to a reduction in microbial load unlike the individual preservatives which represents high cfu/ml in their samples. Statistical analysis showed that the bacterial load of Kunu with Lime and lemon was significantly (P < 0.05) lower than that of other samples. Molecular characterisation confirmed fungal contamination was mainly due to Aspergillus niger IMI 500340 and Neurospora sitophila IMI 500339 A combination of lime and lemon (1:1 v/v) was able to keep the beverage for up to 3days.