Effect of Pasteurization and Preservation Treatment on the Quality of “kunun zaki” made from Sorghum (Sorghum biocolor)

HO Okudu, PC Ojimelukwe, NJ Uche
  • Nigerian Journal of Nutritional Sciences, November 2011, African Journals Online (AJOL)
  • DOI: 10.4314/njns.v32i2.71715

Pasteurization and preservation with Sodium metabisulphite extends the shelf life of Kunun beverage

Photo by Elliot Banks on Unsplash

Photo by Elliot Banks on Unsplash

What is it about?

Kunun is a relished beverage consumed in Nigeria. It has a very shor shelf life of about 24h. In this study different pasteurization temperatures and different levels of sodium metabisulphite were used to extend the shelf life of this beverage.

Why is it important?

Processing of cereals into Kunun is laborious and there is need to preserve this beverage because of its short shelf life . This study has shown that pasteurization at 70degrees celcius followed by addition of 120ppm sodium metabisulphite preserves Kunun for up to 4 weeks.

Perspectives

Professor Philippa C OJIMELUKWE (Author)
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

pasteurizationand preservation with sodium metabisulphite improves the shelf life of kunun beverage

Read Publication

http://dx.doi.org/10.4314/njns.v32i2.71715

The following have contributed to this page: Professor Philippa C OJIMELUKWE