Comparative sensory and proximate evaluation of spontaneously fermenting kunu‐zaki made from germinated and ungerminated composite cereal grains

Abstract

This study evaluated the sensory properties, proximate composition, and overall consumer acceptability of kunu-zaki using germinated and ungerminated Sorghum bicolor (sorghum), Pennisetum americanum (millet), and Digitaria exilis (acha) cereal grains. The three cereal grains were used in nongerminated and germinated composite and noncomposite proportions coded A (Acha), S (Sorghum), M (Millet), AS (Acha–Sorghum), AM (Acha–Millet), SM (Sorghum–Millet), ASG (Acha–Sorghum Germinated), AMG (Acha–Millet Germinated), and SMG (Sorghum–Millet Germinated). Proximate analysis determined the moisture content, ash, crude fiber, fat, and crude protein content of the fermented grains. The 9-point hedonic scale was used to judge the sensory parameters of taste, color, and aroma. The paired comparison test was used to judge consumer preference between kunu-zaki made from germinated grains and the ungerminated counterpart. Scores were statistically analyzed using the Kruskal–Wallis test in the SPSS analytical software package. Panelists ranked the ASG-coded drink highest in terms of taste and aroma, the AMG-coded drink highest in terms of color. SM ranked least in terms of taste; SMG ranked least in terms of aroma; and AM ranked the least in terms of color. Preference for each parameter was significantly different (P < 0.001). Panelists ranked overall preference for the drinks from the most liked to the least liked in the order ASG>AMG>A>AS>S>M>SMG>AM>SM. The overall preference for the drinks was also significantly different (P < 0.001). Panelists pairing both ungerminated drinks with the germinated drinks ranked the ungerminated drink AS as most preferred in terms of taste, color, and aroma above its germinated counterpart ASG with preference not significantly dependent on the parameters (P = 0.065 > 0.05). Ungerminated AM was also preferred above the germinated counterpart AMG in terms of taste, color, and aroma with preference not significantly dependent on parameters (P = 0.055 > 0.05). However, panelists showed preference for the taste and aroma of the germinated drink SMG but more preference for the color of the ungerminated drink SM with preference significantly dependent on the parameters (P = 0.028 < 0.05). Crude fiber values were higher – 11.3%, 13.1%, and 17.37% for SMG, AMG and ASG, respectively. Germination increased %Fat values slightly but the %Ash was relatively stable in both germinated and ungerminated drinks. Addition of germinated acha cereal grains to either sorghum or millet prior to fermentation offers desirable sensory and nutritional quality attributes in kunu-zaki.

Antibiogram of Bacteria Isolated From Kunun-Zaki Drink Sold in Keffi Metropolis

“…The ingredients used are usually not quantified and are very unique because they are sourced locally. The methods involved in the production of this local beverage include steeping the grains in some containers such as buckets and some other household utensils (Maji et al, 2011;Oluwajoba et al, 2013) followed by grinding the steeped grains into a mash and then mixed up with some spices of choice such as pepper and ginger before it is then divided into two in equal proportions (Amusa and Ashaye, 2009;Oluwalana and Adedeji, 2013). One of the proportions is then mixed up with hot or boiled water and the other with some ingredients such as malted rice and sweet potato paste.…”

“…The packaging materials are also available, cheap and easily affordable. Kunun-zaki has been reported to be rich in vitamins, minerals, carbohydrates and proteins (Adebayo et al, 2010;Essien et al, 2009;Folasade and Oyenike, 2012;Oluwajoba et al, 2013). No elaborate equipment and expertise are required for its production (Akoma et al, 2013;Oluwalana and Adedeji, 2013).…”

Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

“…Grains of Sorghum bicolor (200 g) were rinsed in distilled water and drained. Germination of the grains was done as described by Oluwajoba, Akinyosoye, and Oyetayo (). Briefly, the grains of S. bicolor were steeped in water to a moisture content of about 42%–45% at 48°C and drained.…”

Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage

“…The Kunu-zaki was produced by a modified method (Figure 1), based on the traditional method of production as described by [2,5]. In brief, 500 g of apparently healthy sorghum grains were washed and steeped in 1000 ml of water for 24 hours at room temperature (30 0 C).…”

“…3, pp 9-19 Accepted: 2016-05-17 doi: 10.18052/www.scipress.com/IJPPE.3.9 Online: 2016-06-30 2016 SciPress Ltd., Switzerland filtered using a local sieve and the filtrate, kunu-zaki, is consumed as a beverage with or without the addition of a sweetener, usually sugar. The beverage can be consumed fresh or bottled and stored at refrigeration temperature [2,4,5]. Cereal grains and their different products form the major source of dietary nutrients for many people, especially those in the developing countries of the world.…”