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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 7, No. 2, 2002, pp. 65-67
Bioline Code: ft02016
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 7, No. 2, 2002, pp. 65-67

 en Microbial and Sensory Quality of Freshly Processed and Reconstituted "Kununzaki"- A Nigerian Millet Based Beverage
J.M. Babajide, O. O. Atanda, M. A. Idowu, and O. O. Lasekan

Abstract

The microbial and sensory qualities of freshly processed and reconstituted Kununzaki beverages prepared from steeped millet grains were carried out. The samples were analysed for Aerobic plate, Fungi, Coliform, Staphylococcal, Salmonella and Shigella counts. The samples were also evaluated for difference and preference. The study showed that the reconstituted beverage had better microbiological quality with detectable difference between the two samples with the fresh sample being preferred.

Keywords
Millet grains, Kununzaki, microbial quality, sensory quality

 
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