National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Kunun-zaki are locally produced beverages which of recent have become popular among the various non-alcoholic drinks in the northern part of Nigeria; Viable bacterial counts were taken before and after the addition of soymilk on MRS agar plates after incubating anaerobically at 37 °C for 48 hours. Distinct colonies were purified for identification. kunun-zaki was fortified with soymilk, and subjected to sensory tests after 48h of incubation. The effects of added soymilk and sensory quality attributes were evaluated. Furthermore, the sensory analysis showed a significant difference (p<0.05) observed between kunun- zaki and the one enriched with soymilk. Identification tests revealed the presence of Lactobacillus spp and Pediococcus spp as the major fermenting lactic acid bacteria. This result shows that adding soymilk to kunun-zaki that is about losing its aesthetic quality in a ratio of 50:50 can improve the overall taste, acceptability and nutritional benefits.
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