MICROBIAL AND NUTRITIONAL QUANTITIES OF KUNU MADE OUT OF SOYABEAN AND GUINEA CORN AND WAYS OF EXTENDING THE SELF LIFE
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.
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:
- To identify the Microbial and nutritional quantities of Kunu made out of soyabean and guinea corn,
- To estimate the nutritive value of Kunu made out of soyabean and guinea corn
- To examine the physicochemical and microbiological analysis of kunu beverage
- 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.
- 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
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
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
Disclaimer for Complete Material Utilization
The displayed research work titled "Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
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
Disclaimer for Complete Material Utilization
The displayed research work titled "Microbial and Nutritional Quantities of Kunu Made out of Soyabean and Guinea Corn and ways of Extending the Self Life" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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