Effects of Different Preservative Treatment on the Sugar Content of Kunu- Zaki in University of Agriculture Makurdi, Benue State Nigeria

Abstract

This study is to determine the shelf life of kunuzaki under different temperatures regimes, and the role of additives to the alteration in its shelf life or chemical components and also to possibly find a means of extending its shelf life using additives and temperature without the lowering its nutritional  quality. During the study it was observed that appropriate concentrations of sodium benzoate and pasteurization can be used as preservative and preservative method respectively for extension of the shelf life of kununzaki under ambient temperature (30-31⁰C). Sodium benzoate, when used at a concentration of (sodium benzoate (0.144g) for 35cl of kununzaki, slows down undesirable changes in the physicochemical characteristics of kunun zaki. This concentration of sodium benzoate brought about the least changes in pH compared to the other preservative treatments and also exhibited the best potential for use in the preservation of kunun zaki. Sodium benzoate can be used to extend shelf life of kunun zaki up to a period of three (3) days when preserved at ambient temperature (30-31⁰C). In addition to having the ability to extend the shelf life of kunun zaki, sodium benzoate has no side effects to the consumer when put in appropriate quantity.

DOI: 10.7176/JEES/12-3-02

Publication date:March 31^st 2022