KUNNU PRESERVATION USING EXTRACTS OF CLOVES (SYZYGIUM AROMATICUM MYRTACEAE) GINGER (ZINGIBER OFFICINALE) AND GUINEA PEPPER (XYLOPIA KUNNU PRESERVATION USING EXTRACTS OF CLOVES (SYZYGIUM AROMATICUM MYRTACEAE) GINGER (ZINGIBER OFFICINALE) A ANNONACEAE)

Kunu is a non-alcoholic beverage produced from millet (Pennissetum typoidum), Sorghum (Sorghum bicolor), or maize (Zea mays) commonly consumed for its nutrients, medicinal values, cost effectiveness, readily available, and ease of preparation. In addition, its good taste, aroma, and colour are the other reasons. The problem of preservation of this beverage such as kunu sample is common in many countries. Extract from different spices such as cloves, ginger and guinea pepper as been documented to have preservative effects on food products. This project is therefore to investigate the effects of extract of cloves, ginger and guinea pepper on the quality of kunu under storage conditions. Millet,sorghum or maize and the three spices (cloves, ginger and guinea pepper) will be purchased from local market at Ogbomoso. The kunu will be produced while the extract from the three spices will be produced separately. Extract in concentrations of 3%, 5% and 7% v/v will be used to treat three batches of kunu separately while the fourth batch is untreated will serve as control. The treated and untreated sample will be pasteurized for 30 minutes at temperature between 69 - 70 in a control water bath. The sample will be analyzed for chemical, physiochemical composition, the bio-active compounds, anti-oxidants activities, microbial counts and sensory evaluation (colour, flavor, taste and overall acceptability). The data obtained will be subjected to statistical analyses.