Physico-chemical Quality Characteristics and Hazard Analysis Critical Control Points for the Production of Millet-based Kunun Zaki Obtained from Three Production Locations in Port Harcourt, Nigeria.
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Date
2014-08
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Abstract
Aim: To study the commercial preparation of Kunun zaki in three locations in Port
Harcourt namely; Bori-camp, Rumuodomaya and Mgbuogba, to compare the
microbiological, physico-chemical, and nutritional qualities of commercial and laboratoryprepared
Kunun drinks and to establish the critical control points at various points of the
production process.
Place and Duration of Study: Sample collection areas were Bori-camp, Rumuodomaya,
Mgbuogba, and the Laboratory, between August and December 2012. Sample analysis
was done in the Food and Industrial Microbiology Laboratory of University of Port
Harcourt.
Methodology: At selected stages of preparation of Kunun zaki from Bori-camp,
Rumuodomaya, Mgbuogba and the Laboratory, nine samples each were collected into
sterile screw-capped 50cl bottles for analysis at the Food and Industrial Microbiology
laboratory of University of Port Harcourt. Analyses carried out were to determine the
microbial contaminants, proximate and physico-chemical parameters. Samples of fresh Kunun zaki were stored at 5ºC for three days for analysis on effect of storage.
Results: The microorganisms associated with freshly prepared Kunun zaki and that
stored at refrigeration temperature (5ºC) for three days were Lactobacillus spp., Bacillus
spp., Leuconostoc spp., Streptococcus spp., Micrococcus spp., Staphylococcus spp.,
Pseudomonas spp., Escherichia coli, Enterobacter spp., Penicillium spp., Mucor spp.,
Aspergillus spp., Rhizopus spp., Candida spp., and Saccharomyces spp. Freshlyprepared
Kunun zaki had the highest coliform and staphylococci counts of 8.0x104 and
8.3x103cfu/ml respectively in Bori-camp preparation, while Laboratory-prepared Kunun
zaki harboured none of these organisms. Total viable counts of commercially-prepared
(Bori-camp, Rumuodomaya, and Mgbuogba) products ranged from 2.50x104 to
1.53x106cfu/ml, while Laboratory-prepared product was 6.0x104cfu/ml. Fungal counts of
commercially-prepared Kunun zaki ranged from 2.5x103 to 1.36x105cfu/ml, while
Laboratory-prepared Kunun zaki had fungal counts of 5.6x102cfu/ml. Yeasts were the
main spoilage organisms which persisted at storage temperature of 5ºC for three days.
The protein and carbohydrate contents, as well as calcium, zinc, copper, and manganese
decreased after being stored for three days at 5ºC.
Conclusion: Therefore Kunun zaki could be safely consumed after storage at 5ºC for
three days, if good manufacturing practices like the use of fresh non-moldy grains and
spices, cooled boiled water for grain washing and steeping, sterile stainless steel
containers, steam-sterilized grinder, and sterile screw-capped bottles for packaging be
applied at all the production stages. Educating the producers on the hazards, critical
control points (steeping, milling and packaging), and temperature maintenance for Kunun
zaki preparation are important.
Description
Keywords
Kunun zaki, commercially-prepared and laboratory-prepared Kunun zaki
Citation
Elele C N, Ibe S N, Abu G O. Physico-chemical Quality Characteristics and Hazard Analysis Critical Control Points for the Production of Millet-based Kunun Zaki Obtained from Three Production Locations in Port Harcourt, Nigeria. British Microbiology Research Journal. 2014 Aug; 4(8): 935-948.