Authors :
Tyokusa, A. G.; Adamu, R. I.; Hwande, N. S.
Volume/Issue :
Volume 8 - 2023, Issue 7 - July
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://tinyurl.com/2x5a7x5y
DOI :
https://doi.org/10.5281/zenodo.8207399
Abstract :
The physicochemical properties (pH, Protein
content, Carbohydrate, Total Soluble Solid and
Titratable Acidity) as well as the bacteria quality of 15
different kunu samples consisting of 5 each of kunu-
zaki, kunu-aya and kunu-tsamiya were determined .
From the study, the pH range of kunu-zaki was 5.0 to
6.9, that of kunu-aya was 3.0 to 4.2 and kunu-tsamiya
was 2.0 to 2.1 respectively.Also, Titratable Acidity
of kunu-zaki ranged from 0.243 to 0.594, kunu-aya 0.035
to 0.045 and finally kunu-tsamiya 0.245 to 0.873. The
bacteria load was highest for kunu-zaki with 9.6×109
while the least was from kunu-tsamiya with 1.3×109
. The
bacteria isolated from the samples were E.coli,
Staphylococcus aureus, Bacillus sp , Enterococcus sp and
Pseudomonas sp. E. coli and Bacillus sp were isolated
from kunu-zaki, kunu-aya and kunu-tsamiya while
Enterococcus sp was isolated only from kunu-aya and
kunu-tsamiya. Similarly, Staphylococcus aureus was
isolated from kunu-aya and kunu-zaki respesctively
while Pseudomonas sp was isolated from kunu-zaki and
kunu-tsamiya.each from kunu-
tsamiya and kunu-zaki respectively. The presence of
potential diseases causing bacteria in all the samples is a
clear indication that the hygiene practices are not
usually observed during production and handling
processes and thus not fit for human consumption.
Keywords :
Beverages, Kunu-Zaki, Kunu-Aya, Kunu- Tsamiya and Physicochemical.
The physicochemical properties (pH, Protein
content, Carbohydrate, Total Soluble Solid and
Titratable Acidity) as well as the bacteria quality of 15
different kunu samples consisting of 5 each of kunu-
zaki, kunu-aya and kunu-tsamiya were determined .
From the study, the pH range of kunu-zaki was 5.0 to
6.9, that of kunu-aya was 3.0 to 4.2 and kunu-tsamiya
was 2.0 to 2.1 respectively.Also, Titratable Acidity
of kunu-zaki ranged from 0.243 to 0.594, kunu-aya 0.035
to 0.045 and finally kunu-tsamiya 0.245 to 0.873. The
bacteria load was highest for kunu-zaki with 9.6×109
while the least was from kunu-tsamiya with 1.3×109
. The
bacteria isolated from the samples were E.coli,
Staphylococcus aureus, Bacillus sp , Enterococcus sp and
Pseudomonas sp. E. coli and Bacillus sp were isolated
from kunu-zaki, kunu-aya and kunu-tsamiya while
Enterococcus sp was isolated only from kunu-aya and
kunu-tsamiya. Similarly, Staphylococcus aureus was
isolated from kunu-aya and kunu-zaki respesctively
while Pseudomonas sp was isolated from kunu-zaki and
kunu-tsamiya.each from kunu-
tsamiya and kunu-zaki respectively. The presence of
potential diseases causing bacteria in all the samples is a
clear indication that the hygiene practices are not
usually observed during production and handling
processes and thus not fit for human consumption.
Keywords :
Beverages, Kunu-Zaki, Kunu-Aya, Kunu- Tsamiya and Physicochemical.
