Sensory, Nutritional and Microbiological Characteristics of Fermented Finger Millet Beverage (Kunun-Tamba) Treated with Various Preservatives during Refrigerated Storage

Authors: Jubril B, Agarry OO* and Jubril M

Volume 6, Issue 2

Abstract

Six types of ‘kunun-tamba’ produced in this study using finger millet (Eleucine coracana L) were treated with (sodium benzoate, lime and lemon juice extracts singly or in combination) or without preservatives and evaluated for its microbiological (lactic acid bacteria-LAB), chemical and sensory quality characteristics throughout four weeks of refrigerated (4oC) storage. The molecular characteristics of the seven (7) LABs isolated showed that Lactobacillus plantarum, Lactococcus lactis, Leuconostoc masenteroides, L paeudo-mesenteroides and two (2) unidentified LABs were the predominant. The ‘kunun-tamba’ treated with 5ml lime+lemon showed a low LAB count (Log10 0.86-1.25cfu/ml), pH (3.90-4.08) and sensory attributes (taste: 6.7-6.9, appearance: 6.6-6.9, aroma: 6.1-6.8) evaluated throughout the study period (4 weeks) which differed (p<0.05) from those of the other products produced in this study. The results of this study shows that the use of the combinations of lime and lemon (5ml) natural preservatives gave a better shelf stable product than an artificial preservative (sodium benzoate) and therefore could be a suitable alternative meeting consumers aspiration for replacement of artificial preservatives with natural ones.

Keywords: Kunun-Tamba; Lactic Acid Bacteria; Natural Preservatives; Shelf-Life Storage; Sensory Evaluation

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