1.1 Introduction
Kunnu is a product of fermentation of malted grains of Sorghum and millet, used singly or in composite form and is one of the most highly consumed cereal-based non-alcoholic, non-carbonated beverages in Nigeria (Sopade, 1992). Processing is with local household traditional utensils (Adeyemi et al., 1994). Spicy ingredients like ginger, clove, pepper together with saccharifying agents such as paste of sweet potato tubers, malted rice, malted sorghum, crude extract from dried Cadaba farinose (Dangarafa or Legel) stem are also added (Onuorah et al., 1987). The final product is a thin free-flowing gruel. Its acceptability is fast spreading in Nigeria just as consumption cuts across all social classes and age groups. It is almost replacing the conventional carbonated drinks in part because the raw materials are cheap and readily available. Although it has low nutrient content (Inatimi et al., 1988), the water content is high with an attraction that derives from a soothening feeling on consumption. It is on record that cereal-based food products contain some carbohydrates but are generally low in protein and several of the essential amino acids (Oliveira et al., 1975). These major raw materials belong to the family Poaceae with slightly varying composition in protein, ash, fat, starch and vitamin. Both millet and guinea corn have at least 82% starch each (Hulse et al., 1980).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitation of the study and Definition of technical terms.
1.2 Background of Study
Kunnun-zaki is a traditionally fermented non-alcoholic beverage that originates from the Northern part of Nigeria which can be produced either from millet, sorghum or maize. Kunnun-zaki is a Hausa word meaning “sweet beverage,” It is now widely consumed in several parts of Nigeria owning to its refreshing qualities (Osuntogun and Aboaba, 2004). The beauty of the acceptability of Kunnun-zaki is the fact that it is acceptable by the two dominants religious groups (Christians and Muslims). This is because it is used as substitute for alcoholic drinks. This beverage has been found to be highly nutritious and medicinal (Goffa and Ayo, 2002). Kunnun-zaki can be consumed at anytime of the day by both the adult and children. It can be taken as breakfast drinks or food complement. It is also a refreshing drink that can be used to entertain visitors and serve as appetizer in social gatherings (Amusa and Ashaye, 2009). Kunnun-zaki has poor keeping qualities which may be due to faulty processing and storage, since product is essentially a home based industry and at present, there is no large-scale factory production. This results to its proneness to microbial contamination by Lactobacillus fermentum and L. leichmannii which dominates its fermentation (Efiuvwevwere and Akoma, 1995). Food additives are used for various technological functions like improving the nutritional qualities, organoleptic properties and general acceptability of food. They also perform a variety of useful functions in food that are often taken for granted. For example, it helps keep food wholesome and appealing en-route to market. Which can be some thousand of miles away from where it is produced or manufactured (US FDA, 1992)? Chemical or synthetic additives have been the major means of preserving foods for a long time. They are however limited in their ability to preserve foods without altering its quality parameters such as flavours, aroma and in many cases the chemical compositions. Complaints resulting from the use of synthetic additives ranges from mild one such as nausea, diarrhea and shortness of breath or even total shock after consuming such foods to life threatening disease such as cancer (US FDA, 1992). As a result, the safety of some of these additives has become the public concern and the requirement for pre-market approval and monitoring of these substances has continued to make them issue of significance (Roller, 2003). There is a global concern about chemical residues in foods especially during storage. Consumers demand for food products with fewer synthetic additives and at the same time increased safety, quality and shelf life (Roller, 2003). Unlike in the past, consumers are more concerned about what they consume and the world is going more natural than it used to be. Many edible plants that contain complex compounds have been found to be having fungicidal and bactericidal properties, which can be extracted for use. Some have been identified and tests were conducted to establish their efficacy and suitability. There are high demands for minimally processed, fresh-like food products with high sensory and nutritional qualities. There is a growing interest in non thermal processes e.g. pulse field, dense gasses, high pressure technology for food processing and preservation (Ade-Omowaye, 2002).
The quest for natural products has led to the introduction of ‘nutra ceuticals’ which is a term used for food or part of a food that allegedly provides medicinal or health benefits including the prevention and treatment of diseases. Stephen De Felice coined the term from ‘Nutrition’ and ‘Pharmaceuticals’ in 1989. The result is a word that refers to dietary or nutritional ingredients that promote optional health (Kalna, 2003). Quite a number of works has been done at maximizing the utilization of some natural additives, since they have been discovered to function quite well. The antimicrobial, antioxidative and preservative effect of a number of natural additives has been explored. Fruits, vegetable, spices, nuts, seeds, leaves, roots and bark have been exploited as natural sources of preservatives (Kalra, 2003).
Spices are the dried, aromatic vegetable products used in food seasonings, they are usually of tropical or semi-tropical origin and include: barks (cinnamon), roots or rhizomes (ginger), flowers, buds (clove), fruits and seeds (pepper, cardamom). In most cases, spices are very aromatic and may contain large percentages of essential oil from which they derive their main flavorings character (Mau et al, 2001). The potent sources of natural antioxidants are spices and herbs. Spices have been known to impact flavor but it is now recognized that they fulfill more than this one function in food systems, certain spices prolong the shelf life of foods by their bacteriostatic activity, spices such as red chili, cinnamon leaf, clove, rosemary, sage, have been reported to have antioxidant properties. According to Pokorny (1991), when natural antioxidants are compared with synthetic ones, natural antioxidants were found to be readily acceptable by consumers as they are considered to be safer. Because they are from natural or biological sources, no safety tests are required by legislation for they belong to a component of food that is generally regarded as safe (Adegoke and Sagua, 1993). Compounds having wide spectra of anti-microbial effectiveness have been found in thymol from thyme and iregano, allicin in garlic, engenol from cloves. Adegoke and Sagua (1993), reported, the inhibition of microbial growth in tomato ketchup using spices like Eeru (Xylopia aethiopica), Ariwo (Monodora myristica) and Atare (Aframomum meleguata). The mixed extract from Chinese chive, and cinnamon were reported to exhibit better inhibition on growth of Escherichia coli than potassium sorbate at 2% mg/ml. Mau et al, (2001), reported the inhibitory effect of selected Turkish spices and oregano component on some food borne fungi. Ginger and Aframomum danielli were also found to inhibit some food spoilage yeast (Candida tropicalis, Torulopsis candida and Hansenula anomala).(Adegoke and skura,1994).
1.3 Statement of Problems
Investigation reveals that Kunnu drink is harmful, which arises mainly from the contamination that occurs at the point of production and from poor handling, and the bottles used to package Kunnu may also not be very clean and unhealthy (Nimedhealth, 2021).
1.4 Aim and Objectives of Study
The aim of the study is to determine the Effect of Alligator Pepper, Clove, and Ginger Mixtures on the Quality Attributes of Kunnu-Zaki. In achieving this aim, the following specific objectives were laid out as follows:
- To identify the Microbial and nutritional quantities of Kunnu made with Alligator Pepper, Cloves and Ginger spices;
- To estimate the nutritive value of Kunnu made with Alligator Pepper, Cloves and Ginger spices;
- To determine the ways of extending the self-life of Kunnu made with Alligator Pepper, Cloves and Ginger spices by using preservative in maintaining and extending the quality of Kunnu;
- To carry out the chemical, nutritional and microbiological analysis on the produced Kunnun-zaki samples;
- To perform sensory evaluation on the produced Kunnun-zaki samples; and
- To establish the best concentration of the spices that can give the best quality.
1.5 Significance / Justification of Study
Kunnun drink helps lower blood sugar and control blood glucose in persons living with diabetes. It does this by stimulating the pancreas to produce a reasonable amount of insulin, and it is also beneficial for women that have reached the stage of menopause as it helps them relax their muscles.
Spices have been used from pre-historic times not only as flavorant but also for medicinal purposes. According to the International Standard Organization (ISO), there are over Seventy (70) spices and herbs officially recognized, but more than 350 to 400 Spices are used in different Countries by people with different religion and Climate. They are mostly of no food value; they are only added to food as stimulant for the appetite and to aid digestion. The selection of a particular spice for food stabilization should be based on the type of quality desired in the food.
The quantity of spice incorporated into the food must be minimized because excess concentration might be ineffective and not serve the exact purpose for which it is applied. Aframomum danielli had been used to preserve Kunnun-Zaki and is at its best at 2% concentration, (Adegoke and skura, 1994). However, the synergistic tendency of additives as found in synthetic \\ chemical additives can also be explored in natural additive too hence, there is need to investigate the other spices synergetic effects on the quality of Kunnun-Zaki. The result will provide appropriate data for food processors as well as investors in the beverage industry.
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.6 Scope of Study
The study focuses on the Effect of Alligator Pepper, Clove, and Ginger Mixtures on the Quality Attributes of Kunnu-Zaki.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
1.8 Definition of Terms
E.coli: Is an acronym for Escherichia coli which is a bacterium commonly found in the intestines of humans and other animals, some strains of which can cause severe food poisoning.
Isolates: isolate simply means cause (a person or place) to be or remain alone or apart from others.
Component: it simply means one part of a whole thing.
Antibacterial: Anything that destroys bacteria or suppresses their growth or their ability to reproduce. Heat, chemicals such as chlorine, and antibiotic drugs all have antibacterial properties.
Effect: a change which is a result or consequence of an action or other cause.
