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Abstract Of Effects of Three Selected Spices: Alligator Pepper, Cloves and Ginger on the Quality Attributes of Kunun-zaki
Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food processing has been encouraged due to the health hazards, non-nutritiveness and high cost usually associated with their synthetic counterparts. Hence, this research work is aimed at determining the effects of three selected natural additives-spices (alligator pepper, cloves and ginger) on the quality attributes of kunun-zaki in order to encourage the use of natural additives and to establish their best concentrations for the production of kunnu –zaki. Kunun-zaki samples of different concentrations of spices: Cloves (Syzygium aromaticum), Ginger (Zingiber officinale) and Alligator pepper (Aframumom danielli) at 0% (control), 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of each spice were produced. Samples were stored at room (RT) and refrigerated temperature (ReT) respectively. Chemical, mineral (heavy metals), pesticide residues, microbiological and sensory evaluations were carried out on the samples for four storage days using standard methods.  All the spices had various effects on the quality of Kunu-zaki produced. For the pH, specify gravity and sucrose, gradual decrease in values was observed during the first two storage days (ranging from 3.32-5.48 (RT); 6.00 -7.71(ReT); 1.0110-1.0255(RT), 2.5-1.0255 (ReT) and 0.20 – 0.15(RT), 0.77- 0.85 (ReT) respectively followed by increase in the values for the remaining storage days. For the titratable acidity, volatile acidity and free fatty acids, gradual increase in the values were observed (ranging from 0.51- 1.29(RT); 1.37 -1.40 (ReT) and 0.12 – 0.92 (RT); 0.12- 0.17 (ReT), 0.01-0.14(RT); 0.01-0.04(ReT) respectively. The control samples showed a higher rate of decrease and increase in each case. Chemically, 2.0% treated samples stored at refrigerated temperature gave better results (keep longer) than the other concentrations stored at room temperature. For the minerals (heavy metals): Lead, cadmium and Chromium were not detected but Zinc had values of 0.001 for the whole samples. Pesticide residues:  Hexachlorobenzene (HCB), Lindane, Dichloro Diphenyl Trichloroethane(DDT), Aldrin, Heptachlor, Endrin, Heptachlor Epoxide and Chlorodane ) though present in minute quantity, were found to decrease as the concentration of spices increased, with 2% and 2.5% being most effective on the average. The three spices were able to effectively control the microbial growth for the first three days, while visible growth were observed for the other days in samples stored at RT and less with the samples stored at ReT. Sensory evaluations showed that there were no significant difference in colour, taste and flavour with the samples but the mean values showed that sample treated at 1.5%, 2.0% and 2.5% were generally accepted with 2.0 % concentration mostly acceptable. Kunun-zaki produced at 2% concentration of the spices and stored at refrigerated temperature maintained the chemical constituents of the product and exhibits the neutralization of the heavy metals. There was also reduction of pesticide residues and suppression of microbial growth. Therefore, it can be concluded that kunun- zaki be produced at 2% concentration of these spices and be store at refrigerated temperature.
TABLE OF CONTENT
TITLE PAGE
CERTIFICATION
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
TABLES OF CONTENTS
LIST OF FIGURES
LIST OF TABLES
LIST OF APPENDIX
CHAPTER ONE Â Â Â
1.0Â Â Â Â Â Â INTRODUCTION Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 1
1.1      Background                                                                                                   1
1.2      Justification                                                                                                    4
1.3      Aim and Objectives                                                                                       4
CHAPTER TWO
2.0Â Â Â Â Â Â LITERATURE REVIEW
2.1      Beverages                                                                                                       6
2.1.1   Composition of Beverages                                                                 7
2..1.2  Utilization of Beverages                                                                  8
2.2      Types of Beverages                                                                                        9
2.2.1   Carbonated non-alcoholic Beverages                                                9
2.2.2   Non-carbonated, non-alcholic Beverages                                          9
2.2.3   Alcholic Beverages                                                                            9
2.2.5   Kunun                                                                                                            10
2.2.6   Types of Kunun                                                                                 10
2.2.6.1 Kunun Gyada                                                                                   10
2.2.6.2 Kunun Akamu                                                                       11
2.2.6.3 Kunun Aya                                                                            11
2.2.6.4 Kunun Tsamiya                                                                      11
2.2.6.5 Kunun Tsir                                                                             11
2.2.6.5 Kunun zaki                                                                             12
2.2.6.6.1         Utilization of kunun-zaki                               12
2.2.6.6.2         Composition of kunun-zaki                           12
2.2.7   Sorghum                                                                                           12
2.2.7.1 Composition of Sorghum Grain                                             13
2.2.7.2 Utilization of Sorghum Grain                                               15
2.2.8   Millet                                                                                                  15
2.2.8.1 Composition of millet (Pebbisetum typhodeum)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 16
2.3      Processing of Kunun-zaki                                                                              18
2.4      Food Additives                                                                                              21
2.4.1   Food Preservatives                                                                             21
2.4.2   Chemical Preservatives and Criticisms                                              21
2.4.3   Nutraceuticals                                                                                    22
2.5      Spices and Herbs                                                                                           22
2.5.1Â Â Â Alligator pepper (Aframomum danielli)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 24
2.5.2Â Â Â Cloves (Syzygium aromaticum)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 24
2.5.3Â Â Â Black pepper (Piper guineense)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 27
2.5.4Â Â Â Ginger (Zingiber officinale)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 28
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2.6      Application of Spices in Food beverages Production                                    31
2.6.1   Effects of Adanielli on Kunun-zaki                                                  31
2.6.2   Effect of A. denielli on carrot juice                                                   31
CHAPTER THREE
3.O MATERAILS AND METHODS Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 32
3.1      Materials                                                                                                        32
3.2      Methods                                                                                                         32
3.2.1   Preparation of Spices                                                                          32
3.2.2   Preparation of Extract                                                                        32
3.2.3   Production of kunun-zaki                                                                  34
3.2.4   Treatment of kunun-zaki with the Cold Extracts of Spices              34
3.3      Analyses                                                                                                         35
3.3.1   Chemical Analysis                                                                             35
3.3.1.1 pH Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 35
3.3.1.2 Titratable Acidity                                                                   35
3.3.1.3 Specify Gravity                                                                      35
3.3.1.4 Sugar (Sucrose)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 35
3.3.2   Minerals                                                                                             36
3.3.3   Pesticides Residue Determination                                                     37
3.3.4   Microbial Analysis                                                                             37
3.3.4.1 Total Viable Count                                                                37
3.3.4.2 Coliform Count                                                                      38
3.3.4.3 Salmonella                                                                              38
3.3.5   Sensory Analysis                                                                                38
CHAPTER FOUR
RESULTS AND DISCUSSION
4.1a    Effect of Cloves (Syzgium aromaticum) Addition on the pH of
kunun-zaki Stored at Room and Refrigerated Temperature                         39
4.1b    Effect of Cloves ((Syzgium aromaticum) Addition on the Specific
Gravity of Kunun-zaki Stored at Room and Refrigerated Temperature       40
4.1c    Effect of Cloves ((Syzgium aromaticum) Addition on the Sucrose Level
of Kunun-zaki Stored at Room and Refrigerated Temperature                   41
4.1d    Effect of Cloves ((Syzgium aromaticum) Addition on the Titratable
Acidity of Kunun-zaki Stored at Room and Refrigerated Temperature       42
4.1e    Effect of Cloves ((Syzgium aromaticum) Addition on the Volatile
Acidity of Kunun-zaki Stored at Room and Refrigerated Temperature       42
4.2a    Effect of Ginger (Zingiber officinale) Additions on the pH of
kunun-zaki Stored at Room and Refrigerated Temperature                          49
4.2b    Effect of Ginger (Zingiber officinale) Additions on the Specify Gravity
of Kunun-zaki Stored at Room and Refrigerated Temperature                    49
4.2c    Effect of Ginger (Zingiber officinale) Additions on the Sugar Level of
kunun-zaki Stored at Room and Refrigerated Temperature                          50
4.2d    Effect of Ginger (Zingiber officinale) Additions on the Titratale Acidity
of Kunun-zaki Stored at Room and Refrigerated Temperature                    50
4.2e    Effect of Ginger (Zingiber officinale) Additions on the Volatile Acidity
of Kunun-zaki Stored at Room and Refrigerated Temperature                    51
4.3a    Effect of Alligator Pepper (Afrmumom danielli) Additions on the pH
of Kunun-zaki Stored at Room and Refrigerated Temperature                   57
4.3b    Effect of Alligator Pepper (Afrmumom danielli) Additions on the Specific Gravity of Kunun-zaki Stored at Room and Refrigerated Temperature            57
4.3c    Effect of Alligator Pepper (Afrmumom danielli) Additions on the
Sugar Level of Kunun-zaki Stored at Room and Refrigerated Temperature 57
4.3d    Effect of Alligator Pepper (Afrmumom danielli) Additions on the Titratable
of Kunun-zaki Stored at Room and Refrigerated Temperature                    58
4.3e    Effect of Alligator Pepper (Afrmumom danielli) Additions on the Volatile Acidity of Kunun-zaki Stored at Room and Refrigerated Temperature 58
4.4      Effect of the Spices on Microbial Population                                                64
4.5      Efect of the Spcies on Some Heavy Metals in Kunun-zaki                           71
4.6      Some Pesticides residues in Kunun-zaki                                                       74
4.7      Effect of the Spices (Cloves, Ginger and Alligator Pepper) on Sensory Characteristics of Kunun-zaki                                                                             80
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 83
5.1      Conclusion                                                                                                     83
5.2      Recommendation                                                                                           83
References                                                                                                              84
Appendix                                                                                                                  90                                          Â
LIST OF FIGURES
Figure                                                                                                            Page
2.1      Flow chart for traditional processing of kunun-zaki                          19
2.2      Flow chart for Improved Kunun-zaki production process                20
3.1      Flow chart for production of spcies extract                                       33
LIST OF TABLES
Tables                                                                                                                   Pages
2.1      Typical Composition of Sorghum Grain                                                       14
2.2      Typical Chemical Composition for Millet Grain                                           17
4.1a    Effect of Cloves (Syzygium aromaticum) addition on the
pH of Kunun-zaki stored at Room and Refrigerated Temperature              44
4.1b    Effect of Cloves (Syzygium aromaticum) addition on the Specific
Gravity of Kunun-zaki stored at Room and Refrigerated Temperature        45
4.1c    Effect of Cloves (Syzygium aromaticum) addition on the Sucrose
level of Kunun-zaki stored at Room and Refrigerated Temperature                        46
4.1d    Effect of Cloves (Syzygium aromaticum) addition on the Total
Titrale of Kunun-zaki stored at Room and Refrigerated Temperature          47
4.1e    Effect of Cloves (Syzygium aromaticum) addition on the Volatile
Acidity of Kunun-zaki stored at Room and Refrigerated Temperature        48
4.2a.   Effect of Ginger (Zingiber officinale) addition on the pH of kunun-zaki
stored at Room Refrigerated Temperature                                                    52
4.2b    Effect of Ginger (Zingiber officinale) addition on the Specific
Gravity of kunun-zaki stored at Room Refrigerated Temperature               53
4.2c.   Effect of Ginger (Zingiber officinale) addition on the Sucrose
of kunun-zaki stored at Room Refrigerated Temperature                             54
4.2d    Effect of Ginger (Zingiber officinale) addition on the Total
Titratable of kunun-zaki stored at Room Refrigerated Temperature             55
4.2e    Effect of Ginger (Zingiber officinale) addition on the Volatile
Acidity of kunun-zaki stored at Room Refrigerated Temperature                56
4.3a    Effect of Alligator pepper (A.danielli) addition on the pH of
kunun-zaki Stored at Room and Refrigerated Temperature                          59
4.3b    Effect of Alligator pepper (A.danielli) addition on the Specific Gravity
of kunun-zaki Stored at Room and Refrigerated Temperature                    60
4.3c    Effect of Alligator pepper (A.danielli) addition on the Sucrose level
of kunun-zaki Stored at Room and Refrigerated Temperature                    61
4.3d    Effect of Alligator pepper (A.danielli) addition on the Total Titratable
of kunun-zaki Stored at Room and Refrigerated Temperature                   62
4.3e    Effect of Alligator pepper (A.danielli) addition on the Volatile Acidity
of kunun-zaki Stored at Room and Refrigerated Temperature                   63
4.4a    Effect of Cloves in the Microbial Population Stored at Room Temperature            65
4.4b    Efect of Cloves in the Microbial Population Stored at Refrigerated
Temperature                                                                                                   66
4.4c    Effect of Ginger on the Microbial Population Stored at Room Temperature 67
4.4d    Effect of Ginger in the Microbial Population Stored at Refrigerated
Temperature                                                                                                   68
4.4e    Effect of Alligator in the Microbial Population Stored at Room
Temperature                                                                                                   69
4.4f     Effect of Alligator in the Microbial Population Stored at
Refrigerated Temperature                                                                              70
4.5a    Permissibles Levels of Metallic Contaminnats in kunun-zaki                        72
4.5b    Effect of the Spices on some heavy Metals in Kunun-zaki Samples             73
4.6a    Effects of Pesticide Residue in Kunun-zaki                                                  77
4.6b    Maximum Pesticide Residue Limit for Cereals                                             78
4.6c    Maximum Pesticide residue Limit for Drinking Water                                 79
4.7a    Effect of the Spices (Cloves, Ginger and Alligator Pepper)
on Sensory characteristics of kunun-zaki                                                     81
LIST OF APPENDICES
Appendix                                                                                                                Page
4.1a    Effect of Cloves (Syzygium aromaticum) Addition on the
pH of Kunun-zaki Stored at Room Temperature                                         90
4.1b    Effect of Cloves (Syzygium aromaticum) Addition on the
pH of Kunun-zaki Stored at Refrigerated Temperature                                90
4.1c    Effect of Cloves (Syzygium aromaticum) Addition on the
Specific Gravity of Kunun-zaki Stored at Room Temperature                     91
4.1d    Effect of Cloves (Syzygium aromaticum) Addition on the
Specific Gravity of Kunun-zaki Stored at Refrigerated Temperature           91
4.1e    Effect of Cloves (Syzygium aromaticum) Addition on the
Sugar Level of Kunun-zaki Stored at Room Temperature                            92
4.1f     Effect of Cloves (Syzygium aromaticum) Addition on the
Sugar Level of Kunun-zaki Stored at Refrigerated Temperature                  92
4.1g    Effect of Cloves (Syzygium aromaticum) Addition on the Total
Titratale Acidity (TTA) of Kunun-zaki Stored at Room Temperature          93
4.1h.   Effect of Cloves (Syzygium aromaticum) Addition on the Total
Titratale Acidity (TTA) of Kunun-zaki Stored at Refrigerated
Temperature                                                                                                  93
4.1i     Effect of Cloves (Syzygium aromaticum) Addition on the Volatile
Acidity (VA) of Kunun-zaki Stored at Room Temperature                          94
4.1j     Effect of Cloves (Syzygium aromaticum) Addition on the Volatile
Acidity (VA) of Kunun-zaki Stored at Refrigerated Temperature               94
4.2a    Effect of Ginger (Zingiber officinale) Addition on the pH of
kunun-zaki Stored at Room Temperature                                                      95
4.2b    Effect of Ginger (Zingiber officinale) Addition on the pH of
kunun-zaki Stored at Refrigerated Temperature                                           95
4.2c    Effect of Ginger (Zingiber officinale) Addition on the Specific Gravity
of kunun-zaki Stored at Room Temperature                                                 96
4.2d    Effect of Ginger (Zingiber officinale) Addition on the Specific Gravity
of kunun-zaki Stored at Refrigerated Temperature                                      96
4.2e    Effect of Ginger (Zingiber officinale) Addition on the Sugar Level of
kunun-zaki Stored at Room Temperature                                                      97
4.2f     Effect of Ginger (Zingiber officinale) Addition on the Sugar Level of
kunun-zaki Stored at Refrigerated Temperature                                           97
4.2g    Effect of Ginger (Zingiber officinale) Addition on the Titratable Acidity
of kunun-zaki Stored at Room Temperature                                                 98
4.2h    Effect of Ginger (Zingiber officinale) Addition on the Titratable Acidity
of kunun-zaki Stored at Refrigerated Temperature                                       98
4.2i     Effect of Ginger (Zingiber officinale) Addition on the Volatile Acidity
(VA) of kunun-zaki Stored at Room Temperature                                      99
4.2j     Effect of Ginger (Zingiber officinale) Addition on the Volatile Acidity
(VA) of kunun-zaki Stored at Refrigerated Temperature                            99
4.3a    Effect of Alligator Pepper (A.danielli) Addition on the pH of
kunun-zaki Stored at Room Temperature                                                     100
4.3b    Effect of Alligator Pepper (A.danielli) Addition on the pH of
kunun-zaki Stored at Refrigerated Temperature                                           100
4.3c    Effect of Alligator Pepper (A.danielli) Addition on the Specific Gravity
of kunun-zaki Stored at Room Temperature                                                 101
4.3d    Effect of Alligator Pepper (A.danielli) Addition on the Specific Gravity
of kunun-zaki Stored at Refrigerated Temperature                                      101
4.3e    Effect of Alligator Pepper (A.danielli) Addition on the Sugar Level
of kunun-zaki Stored at Room Temperature                                                 102
4.3f     Effect of Alligator Pepper (A.danielli) Addition on the Sugar Level
of kunun-zaki Stored at Refrigerated Temperature                                       102
4.3g    Effect of Alligator Pepper (A.danielli) Addition on the Total Titratable
Acidity (TTA) of kunun-zaki Stored at Room Temperature                         103
4.3h    Effect of Alligator Pepper (A.danielli) Addition on the Total Titratable
Acidity (TTA) of kunun-zaki Stored at Refrigerated Temperature               103
4.3i     Effect of Alligator Pepper (A.danielli) Addition on the Volatile Acidity
(VA) of kunun-zaki Stored at Room Temperature                                       104
4.3j     Effect of Alligator Pepper (A.danielli) Addition on the Volatile Acidity
(VA) of kunun-zaki Stored at Refrigerated Temperature                             104
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