Production of Sorghum Based Kunun Zaki Using Selected Starter Cultures

Author(s): Isaac Amechi Onyimba, Janet Uchechukwu Itelima, Mojisola Olubunmi Job, Abigail Ify Ogbonna, Comfort Ochoule Ode

In view of the need for better hygiene in kununn-zaki production, this study investigated the use of selected starter cultures for production of kununn-zaki using sorghum grains. Lactobacillus fermentum (L1), Lactobacillus plantarum (L2), and Lactobacillus acidophilus (L3) were isolated from naturally fermented kununn-zaki and then used in four different combinations as starter cultures for the production of kununn-zaki. The starter cultures which included L1 + L2, L1 + L3, L2 + L3, and L1 + L2 + L3 were used to produce four different kununn-zaki (K1, K2, K3, and K4) respectively. A control (kununn-zaki produced by spontaneous fermentation) was also prepared. Titratable acidity (TA) and pH were determined every 2 hours during a 6-hour fermentation period. Crude protein contents of the kununn-zaki products were determined. The organoleptic qualities of the produced kununn-zaki were judged by a 7-man panel based on appearance, aroma, taste, and overall acceptability using a 5-point hedonic scale. As fermentation proceeded, there were decreases in pH values, with accompanying increases in TA for all the kununn-zaki samples. K1 and K3 had the highest score (4.57± 0.53) in overall acceptability, and thus the most preferred among the kununn-zaki products. K3 was found to have the highest crude protein content (1.45%) followed by K1 (1.38%.). It is concluded that carefully selected starter cultures could be used to produce kununn-zaki with improved protein content and acceptable organoleptic qualities under more hygienic conditions.

Fermentation, Lactic Acid Bacteria, Kununn-Zaki, Cereal Beverage, Sensory Quality

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