Effect of preservatives on microbiological qualities of kunu zaki

@inproceedings{Ayo2013EffectOP,
  title={Effect of preservatives on microbiological qualities of kunu zaki},
  author={Jerome Ayokunle Ayo and Victoria Ayo and B. M. Yelmi and Gerald Onuoha and M. O. Ikani},
  year={2013}
}
“Kunun-zaki” was prepared using millet, with varied levels (0.01-0.05%) of chemical preservatives (sodium benzoate and metabisulphite). The effects of the chemical preservatives on the physicochemical (total soluble solids, total solids, moisture, ash, and protein), sensory (colour, mouth feel, flavour and general acceptability), and microbial qualities were evaluated. Total soluble solid decreased from 11.0 to 4.2, 11 to 5.3, 11.0 to 10, 11.0 to 9, 11.0 to 9.0, 11.0 to 7.5, 11.0 to 10, and 11… CONTINUE READING

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