MICROBIAL LOAD OF KUNU ENRICHED WITH VELVET TAMARIND AND COCONUT WATER
Abstract
The microbial load of Kunu, a traditional Nigerian cereal-based beverage, was evaluated after enrichment with velvet tamarind (Dialium guineense) and coconut water (Cocos nucifera). This study aimed to assess the effects of these natural additives on the microbial quality and safety of the beverage. Kunu samples were prepared with varying concentrations of velvet tamarind and coconut water, and microbial analysis was conducted to determine the presence of bacteria and fungi using standard microbiological techniques. Results indicated a significant reduction in total microbial load in the enriched samples compared to the control, with velvet tamarind and coconut water exhibiting antimicrobial properties. The treated Kunu samples also showed improved sensory attributes, including flavor and aroma. These findings suggest that velvet tamarind and coconut water can enhance the microbial safety and overall quality of Kunu, making it a potentially healthier alternative to traditional formulations while offering additional nutritional benefits.
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