Effect of different ratios of ginger solution concentrations on the quality of millet-based Kunun-Zaki

Abstract

This study evaluates the effect of Ginger solution concentrations (GSCs) on the quality of Millet-based Kunun-Zaki (MKZ). Six (6) samples of MKZ were prepared using millet, Ginger solution concentrate and sugar syrup and they were coded, 200 (KZ preserved with 0% GSC), 201 (KZ preserved with 5% GSC), 202 (KZ preserved with 10% GSC), 222 (KZ preserved with 15% GSC), 232 (KZ preserved with 20% GSC) and 242 (KZ preserved with 25% GSC). The findings of this study suggested that the pH values observed and recorded from the day 3 indicated that the samples 200, 201 and 202 were slightly acidic ranging from 3.13 to 3.40, and the level of acidity of 3.32 increased more in sample of KZ coded 200 (the control sample); while on the day 1 and day 2 stable pH values of about 4.9 to 5.0 were recorded from samples 222, 232 and 242, respectively. This study suggest that the GSC ratio of 15%, 20% and 25% controlled the pH of the MKZ effectively for about 72 hrs, while ratio of 5% and 10% showed a drop in pH within the 48 hrs of production of MKZ, while the control (0% GSC) showed a drop in pH within 24 hrs of the production of MKZ. Also, the results of the sensory analysis conducted on the samples of MKZ indicate that the sensory properties of MKZ were stable for 48-72 hrs without any adverse change. This study concludes that this standard operating procedure (SOP) established from this study can be adopted for the commercial production of MKZ.