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. Kunun sample pasteurized for 25 min and preserved had the highest protein content of 2.46%. Pasteurization combined with preservation with Sodium metabisulphite could extend the shelf life of kunun from sorghum for up to 4 weeks
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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
pasteurizationand preservation with sodium metabisulphite improves the shelf life of kunun beverage
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Effect of Pasteurization and Preservation Treatment on the Quality of “kunun zaki” made from Sorghum (Sorghum biocolor), Nigerian Journal of Nutritional Sciences, November 2011, African Journals Online (AJOL),
DOI: 10.4314/njns.v32i2.71715.
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