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Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life

Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life

Project / Seminar Material
Reference ID: PS-23751-TM

DEDICATION

This research material titled “Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Microbiology, Book Authors and Profound Scholars of existing or related project material on “Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    ABSTRACT

    Kunu 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. The aim of the study is to determine the Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life. In achieving this aim, the following specific objectives were laid out to identify the Microbial and nutritional quantities of Kunu made out of soyabean and guinea corn, estimate the nutritive value of Kunu made out of soyabean and guinea corn, examine the physicochemical and microbiological analysis of kunu beverage, determine the ways of extending the self-life of Kunu made out of soyabean and guinea corn by using preservative in maintaining and extending the quality of kunu, and investigate possible changes in quality parameters of this beverage when subjected to some preservation regimes. Investigation reveals that kunu 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 kunu may also not be very clean and unhealthy. Kunun 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. 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.

    Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life

    CHAPTER ONE

    1.1 Introduction

    Kunu 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, Limitations of the Study and Definition of technical terms.

    1.2 Statement of Problems

    Investigation reveals that kunu 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 kunu may also not be very clean and unhealthy (Nimedhealth, 2021).

    1.3 Aim and Objectives of Study

    The aim of the study is to determine the Microbial and nutritional quantities of Kunu made out of soyabean and guinea corn and ways of extending the self life. In achieving this aim, the following specific objectives were laid out as follows:

    1. To identify the Microbial and nutritional quantities of Kunu made out of soyabean and guinea corn,
    2. To estimate the nutritive value of Kunu made out of soyabean and guinea corn
    3. To examine the physicochemical and microbiological analysis of kunu beverage
    4. To determine the ways of extending the self-life of Kunu made out of soyabean and guinea corn by using preservative in maintaining and extending the quality of kunu.
    5. To investigate possible changes in quality parameters of this beverage when subjected to some preservation regimes

    1.4 Significance / Justification of Study

    Kunun 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.

    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.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

    Summary Headlines for Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life



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