Microbiological and Nutritional Quality of Hawked Kunun (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria

Abstract

The microbiological and nutritional quality of freshly processed and hawked kunun drinks in South Western Nigeria was investigated at Ibadan, Nigeria. The microbes found associated with both the hawked and the laboratory prepared kunun samples are Lactobacillus plantarum, Bacillus sutilis, B. cereus, Streptococus feaceaum, S. lactis, Staphylococcus aureus, Micrococcus acidiophilis, Escherishai coli, Pseudomonas aureginosa, Saccharomysces cerevisiae, Candida mycoderma, Aspergillus niger, Penicillium oxalicum and Fusarium oxysporum. However, the freshly processed kunun drinks harbored no coliform bacteria. The crude protein content of the hawked kunun drinks was found higher than that of the laboratory processed kunun samples, while the pH of the Kunun zaki drinks were highest in the laboratory processed samples. However, there were no significant differences between the carbohydrates contents of the laboratory processed kunun drinks sample and that of the hawked kunun drinks.