Effect Of Ginger And Garlic On The Microbial Load Shelf-Life Of Kunun-Zaki

ABSTRACT

Cereal beverages are desired in many parts of' the world particularly in Atrica(Holzapt'el, 1989). Kunun-zaki" and other cereal beverages! beers including "Busa" of Uganda and "Kaffir" of South Africa are popular because of the social, religious and therapeutic values associated with them(Efiuvwevwere and Akoma,1997) The Kunun-zaki is rich in carbohydrate, vitamins and minerals but low in proteins(Ayo and Okaka, 1998). The methods of production are so simple and cheap as no elaborate equipment and expertise are required (Agboola.1987). However, the short shelf life of 1-2 days is the major problem facing the "Brewers" and consumers of these products (Odunfa 1985. Efiuvwevwere and Akoma,1995). Ihese deleterious changes are due primarily to the objectionable off-flavour (over-souring) induced by microbial activities. Use of chemical preservatives for microbial control in beverages is desirable and continues to generate research interest worldwide (Chichester and Tanner. 1972). Conversely. their antimicrobial effectiveness is dependent upon such factors as the type of preservatives, th - microbial flora involved and the composition of the food(Banwart,1979). The drink is a very popular beverage, especially in Northern Nigeria and has potential economic importance. Due to the rapid spoilage experienced by the "brewers' and consumers of "Kunun-zaki", use of inorganic. chemical preservatives is the only published information available on the preservation and shelf- life extension of this beverage. The objective of this project is therefore to enhance the shelf stability of the product through the use of' organic chemical preservatives while maintaining the characteristic organoleptic attributes.