OPTIMIZATION OF FERMENTATION PROCESS FOR THE PRODUCTION OF LOCAL BEVERAGES LIKE KUNUN ZAKI

ABSTRACT This research focused on the optimization of the fermentation process of kunu, a traditional Nigerian cereal-based beverage, with the aim of improving its nutritional quality, microbial safety, sensory acceptability, and shelf-life. The study compared kunu produced under optimized fermentation conditions with samples prepared using the traditional method. Proximate analysis revealed that optimized kunu contained higher protein (3.42%), carbohydrate (11.60%), fat (1.21%), and ash (0.59%) contents than the traditional control, while having lower moisture content (82.45%), thereby enhancing its stability and nutritional value. Microbial analysis showed that lactic acid bacteria (LAB) dominated fermentation, suppressing coliforms and ensuring microbial safety. pH decreased from 6.20 to 4.15, while titratable acidity increased from 0.12% to 0.70%, confirming the production of lactic acid necessary for preservation and flavor development. Sensory evaluation results indicated that optimized kunu scored significantly higher in appearance, aroma, taste, mouthfeel, and overall acceptability compared to the traditional sample. Shelf-life assessment further showed that optimized kunu remained stable for 5–7 days under refrigeration, unlike the traditional sample, which spoiled within 24–48 hours.The findings demonstrate that optimized fermentation not only improved the nutritional and sensory qualities of kunu but also extended its shelf-life and ensured microbial safety. This highlights the potential of kunu to be standardized and commercialized as a safe, nutritious, and consumer-acceptable beverage.Keywords: Kunu, fermentation, lactic acid bacteria, proximate composition, sensory evaluation, shelf-life.