Abstract
The microbiological and nutritional quality of freshly processed and hawked kunun drinks in South Western Nigeria was investigated at Ibadan, Nigeria. The microbes found associated with both the hawked and the laboratory prepared kunun samples are Lactobacillus plantarum, Bacillus sutilis, B. cereus , Streptococus feaceaum, S. lactis, Staphylococcus aureus, Micrococcus acidiophilis, Escherishai coli, Pseudomonas aureginosa, Saccharomysces cerevisiae, Candida mycoderma, Aspergillus niger, Penicillium oxalicum and Fusarium oxysporum. However, the freshly processed kunun drinks harbored no colifor m bacteria. The crude protein content of the hawked kunun drinks was found higher than that of the laboratory processed kunun samples, while the P of the Kunun zaki drinks were highest in the laboratory processed H samples. However, there were no significant differences between the carbohydrates contents of th e laboratory processed kunun drinks sample and that of the hawked kunun drinks
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
