MICROBIOLOGICAL, PHYSICOCHEMICAL, NUTRITIONAL AND ANTI-NUTRITIONAL EVALUATION OF LOCALLY MADE NON-ALCOHOLIC KUNUN ZAKI BEVERAGE SOLD IN LAGOS STATE, NIGERIA

Abstract

Kunun zaki is a traditionally fermented cereal-based beverage produced locally and generally consumed throughout Nigeria. This study aimed to evaluate the microbiological, physicochemical, nutritional and anti-nutritional content of kunun zaki samples sold in various markets in Lagos, Nigeria using standard methods. The total bacteria and coliform count in kunun zaki ranged from 12 x 10 6 - 39 x 10 6 cfu/ml for bacteria and 3 x 10 5 - 17 x 10 5 cfu/ml for coliform respectively, while mould and yeast had total counts of 5 x 10 4 - 19 x10 4 cfu/ml and 1.0 x 10 4 - 9 x 10 4 cfu/ml respectively. The predominant bacterial species isolated were Staphylococcus aureus, E.coli, Klebisella sp., Bacillus sp. Streptococcus sp., Citrobacter feundii and Pseudomonas aeruginosa. The predominant fungal species isolated from the samples were Fusarium sp., Aspergillus parasiticus, Aspergillus niger, Candida albicans, Penicillium sp. and Saccharomyces cerevisiae. The pH, titratable acidity and specific gravity of the samples ranged from 3.87-4.28, 0.18-0.43 g/L and 0.736-0.75 respectively. The proximate analysis revealed that kunu samples contained 0.3-0.6% protein, 0.4-1.1% fat, 1.3-1.62 ash, 12.8-20.4% carbohydrate and moisture content ranging from 76.75-84.45%. The results for the mineral content analysis showed the presence of Phosphorus, Calcium, Potassium, Copper, Manganese and Magnesium. This study revealed that kunun zaki obtained from different markets in Lagos, Nigeria contained pathogenic microorganisms that pose threats to public health. Awareness campaign, training of local producers, and monitoring of compliance with safety standards are required to reduce risk of contamination.