과제정보
The authors thank the sensory panellist for their time and cooperation during the sensory evaluations.
참고문헌
- Aboh MI, Oladosu P. 2014. Microbiological assessment of kunun-zaki marketed in Abuja Municipal area council (AMAC) in the Federal Capital Territory (FCT), Nigeria. Afr. J. Microbiol. Res. 8: 1633-1637. https://doi.org/10.5897/AJMR2013.5779
- Adejuyitan J, Adelakun O, Popoola F. 2008. Evaluating the quality characteristics of kunun produced by dry-milled sorghum. Afr. J. Biotechnol. 7: 2244-2247.
- Gaffa T, Jodeani I, Nkama J. 2002a. Traditional production, consumption and storage of kunun; A non-alcoholic cereal beverage. Plant Foods. Hum. Nutr. 57: 73-81. https://doi.org/10.1023/A:1013129307086
- Akoma O, Jiya E, Mishilia E. 2006. Influence of malting on the nutritional characteristic of Kunun-zaki. Afr. J. Biotechnol. 5: 996-1000.
- Onuorah SL, Adesigun AA, Adeleke JO. 1987. Occurrence of Staphylococci and E. coli form in kunun-zaki and utensils used in its production. J. Food. Agric. 11: 31-34.
- Essien E, Monago C, Edor E. 2009. Evaluation of the nutritional and microbiology quality of kunun (A cereal based non-alcoholic beverage) in Rivers State, Nigeria. Int. J. Nutr. Well. 10: 1-4.
- Osuntoki A, Korie F. 2009. Antioxidant activity of whey from fermented milk, fermented with Lactobacillus species from Nigerian fermented foods. J. Food Technol. Biotechnol. 48: 505-511.
- Oyewole OA, Isah P. 2012. Locally fermented foods in Nigeria and their significance to national economy. J. Rec. Adv. Agric. 1: 92-102.
- Umaru GA, Tukur IS, Akensire UA, Adamu Z, Bello OA, Shawulu AHB, et al. 2014. Micro flora of kunun-zaki and zobo drinks in relation to public health in Jalingo metropolis, North-Eastern Nigeria. Int. J. Food Res. 1: 16-21.
- Maoura N, Mbaiguinam M, Nguyen HV, Gaillardin C, Pourquie J. 2005. Identification and typing of yeast strains isolated from bili bili, a traditional sorghum beer of Chad. Afr. J. Biotechnol. 4: 646-656. https://doi.org/10.5897/AJB2005.000-3117
- Chelule PK, Mokoena MP, Gqaleni N. 2010. Advantages of traditional lactic acid bacteria fermentation of food in Africa. In Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology (ed), pp. 1160-1167. A Mendez-Vilas.
- Van der Aa Kuhle A, Jesperen L, Glover RLK, Diawawr B, Jakobsen M. 2001. Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum. Yeast 18: 1069-1079. https://doi.org/10.1002/yea.756
- Naumova ES, Korshunova IV, Jespersen L, Gennadi I, Naumov GI. 2003. Molecular genetic identification of Saccharomyces sensu stricto strains from African sorghum beer. FEMS Yeast Res. 3: 177-184. https://doi.org/10.1016/S1567-1356(02)00191-5
- Ayandele AA. 2015. Microbiological analyses of hawked kunun and sobo drinks within LAUTECH campus, Ogbomoso, Oyo State, Nigeria. IOSR J. Environ. Sci. Toxicol. Food Tech. 9: 52-56.
- Alcicek A, Bozkurt M, Cabuk M. 2003. The effect of an essential oil combination derived from selected herbs growing wild in Turkey performance. S. Afr. J. Anim. Sci. 33: 89-94.
- Halender IM, Alakomi HI, Latva-Kala K, Mattila-Sandholm T, Pol I, Smid EJ, et al. 1998. Characterization of the action of selected essential oil components on Gram-negative bacteria. J. Agric. Food. Chem. 46: 3590-3595. https://doi.org/10.1021/jf980154m
- Lambert RJW, Skandamis PN, Coote PJ, Nychas GJE. 2001. A study of the minimum inhibitory and mode of action of oregano essential oils, thymol and carvacrol. J. Appl. Microbiol. 91: 453-462. https://doi.org/10.1046/j.1365-2672.2001.01428.x
- Dorman HJD, Deans SG. 2000. Antimicrobial agent for plants: antibacterial activity of plants volatile oils. J. Appl. Microbiol. 88: 308-316. https://doi.org/10.1046/j.1365-2672.2000.00969.x
- Chang ST, Chen PT, Chang SC. 2001. Antibacterial of leaf essential oils and their constituent from Cinnamomum osmophleom. J. Ethnopharmacol. 77: 123-127. https://doi.org/10.1016/S0378-8741(01)00273-2
- Kraig R. 2013. Herbs and spices for improving the gastrointestinal health of the rabbit. In: Proceedings of the 25th Hungarian Conference on Rabbit production. pp. 53-68. Kaposvar, Hungary.
- Gaffa TIA, Jideani I, Nkama I. 2002b. Nutrients and sensory qualities of kunun-zaki from different saccharifying agents. Int. J. Food Sci. Nutr. 53: 109-115. https://doi.org/10.1080/09637480220132120
- AOAC. 2006. Official Methods of Analysis of AOAC International. (18th Ed.). AOAC International, Gaithersburg, MD., USA, ISBN13: 978-0935584752.
- Larmond E. 1977. Laboratory Methods for Sensory Evaluation of Food. Research Branch, Canada Department of Agriculture. 1637: 19-63.
- Nkama I, Agarry OO, Akoma O. 2010. Sensory and nutritional quality characteristics of powdered kunun-zaki; A Nigerian fermented cereal beverage. Afr. J. Food Sci. 4: 364-370.
- Obanewo OS, Zidon G. 2008. Production and evaluation of powered kunun-zaki using fluidized bed dryer. Nig. Food. J. 21: 144-146.
- Obadina AO, Oyewole OB, Awojobi TM. 2008. Effect of steeping time of milled grains on the quality of Kunun-Zaki (a Nigerian beverage). Afr. J. Food Sci. 2: 033-036.
- Seema R. 2015. Food spoilage: Microorganisms and their prevention. Asian J. Plant Sci. Res. 5: 47-56.
- Tannock GW, Cook G. 2002. Enterococci as members of the intestinal microflora of humans. In: The Enterococci, Pathogenesis, Molecular Biology and Antibiotics Resistance (Gilmore, M. S. ed), pp. 101-132. ASM, Washington, DC. USA.
- Olano A, Chua J, Schroeder S, Minari A, La Salvia M, Hall G. 2001. Weissella confusa (basonym: Lactobacillus confusus) bacteremia: a case report. J. Clin. Microbiol. 39: 1604-1607. https://doi.org/10.1128/JCM.39.4.1604-1607.2001
- Giraffe G. 2002. Enterococci from foods. FEMS Microbiol. Rev. 26: 163-171. https://doi.org/10.1111/j.1574-6976.2002.tb00608.x
- Giese G. 1995. Measuring physical properties of foods. J. Food Technol. 2: 49-51.
- Amusa NA, Ashaye OA. 2009. Effect of processing on nutritional, microbiological and sensory properties of kunun-zaki (a sorghum based non-alcoholic Beverage) Widely Consumed in Nigeria. Pakistan J. Nutr. 8: 288-292. https://doi.org/10.3923/pjn.2009.288.292
- Battey AS, Duffy S, Schaffner DW. 2002. Modelling Yeast spoilage in cold-filled ready-to- drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii and Candida lipolytica. Appl. Environ. Microbiol. 68: 1901-1906. https://doi.org/10.1128/AEM.68.4.1901-1906.2002
- El-mahmood AM, Doughari JH. 2007. Microbial quality assessment of kunun-zaki beverage sold in Girei town of Adamawa State Nigeria. Afr. J. Food Sci. 1: 11-15.
- FAO/WHO/UNU. 1985. Energy and protein requirements. Technical report series. No. 275, Geneva, 204.
- Odunfa SA. 1985. African fermented foods In: Microbiology of Fermented Foods. Vol.2. B.J.B. Wood (Ed.) pp. 155-191. London: Elsevier Applied Science.
- Adeyemi IA. 1983. Dry milling of sorghum for ogi manufacture. J. Cereals Sci. 1: 221-226. https://doi.org/10.1016/S0733-5210(83)80024-1