Effects of Three Selected Spices: Alligator Pepper, Cloves and Ginger on the Quality Attributes of Kunun-Zaki
Chapter One
Aim and Objectives
The aim of this work is to study the effects of selected spices (Alligator pepper (Aframomum Danielli), Cloves (Syzygium aromaticum), and Ginger (Zingiber officinale) on the quality attributes of kunun-zaki, a non-alcoholic beverage with the following objectives
- to carry out the chemical, nutritional and microbiological analysis on the produced kunun-zaki samples
- to perform sensory evaluation on the produced kunun-zaki samples.
- to establish the best concentration of the spices that can give the best quality.
CHAPTER TWO
LITERATURE REVIEW
Beverages
Beverages are basically drinks specifically prepared for consumption. This does not include water as it is natural resources. Beverages consist of water as their main ingredient. Beverages are foods that are distinguished by two principal characteristics from other foods. First, they are liquids or are consumed in the liquid state but the relative lack of actual food value differentiates them from others like milk and milk products. Secondly, they are either consumed for their thirst quenching properties or for their stimulating effects (Hamill, 1994).
Deriving from the agriculture industry in our definition, the food and beverage industry is divided into two major segments. Those two segments are production and distribution of edible goods. Production includes the processing of meats and cheese and the creating of soft drinks, alcoholic beverages, packaged foods and other modified foods. The production segment of the industry excludes foods that were directly produced via farming and other forms of agricultural practices, as these are encompassed by our definition of the agriculture industry. Distribution involves transporting the finished food product into the hands of consumers. The industry is much more focused in technology and mechanical manipulation of raw food to create more value added food product than agriculture industry (Okafor, 2002). In 2001 – 2011, Michigan State University in the United States has been processing food for nearly as long as it has been used. In early times, humans are used to dry or smoke meat or other food in order to preserve it for longer periods of time. Food processing essentially remained unchanged until the 19th century with the invention of canning by Nicholas Appert and pasteurization by Louis Pasteur. Both of these innovations changed the way the food was processed into long lasting food products that were canned or bottled. During war time, food and beverages industry shifted, as food is often a precious commodity. Prices were determined by availability and regulation. Most countries involved in World War II rationed food and regulated prices in order to stabilize the economy. This increased innovations in the food processing segment with the inventions of food coloring, juice concentrates, artificial sweeteners, and more advanced preservatives, such as sodium benzoate. These innovations led to the current food processing market in place today with convenience foods, such as dinners and instants meals, prepared snacks and other instantly available foods (Arnold, 2005.)
The basis of all alcoholic drinks, ethanol or simply alcohol is a very simple substance containing only carbon, hydrogen and oxygen. In the body it acts in two quite distinct ways. On one hand, it is a food which is broken down in the body to give energy. And another hard it may contain drug which can affects the central nervous system. As a source of calories, alcohol has a higher calorific value than either carbohydrate or protein and as it can be absorbed by the body without prior digestion, this energy is rapidly made available to the body (Ihekoronye and Ngoddy, 1985).
CHAPTER THREE
MATERIALS AND METHODS.
Materials
Millet grains were procured from the experimental farm in a farm settlement at Osogbo, Osun state. The spices Alligator peppers (Aframomum danielli), Cloves (Syzygium aromaticum) and Ginger (Zingiber officinale) were obtained from Sabo market in Osogbo, Osun State but were conditioned to the same level by reducing the moisture content to 12%, while other materials, equipment and chemicals are of analytical grade and food standard, all were obtained from Federal Institute of Industrial Research, Oshodi. FIIRO.
CHAPTER FOUR
RESULTS AND DISCUSSION
Effect of Cloves (Syzygium aromaticum) addition on the pH of Kunun-zaki Stored at Room and Refrigerated Temperature.
The results of the effects of Cloves on the pH of Kunun- zaki samples were as presented in Table 4.1a pH is a measure of activity of the (solvated) hydrogen ion and it measures the hydrogen ion concentration. It is an index of the level of acidity or alkalinity of a sample and this has great effect on the storage period because spoilage chemical reactions, biochemical reactions and microbiological activities have specific optimum pH (Dandajo, et al, 2004).
CHAPTER FIVE
CONCLUSION AND RECOMENDATION
CONCLUSION
Kunun-zaki produced at 2% concentration of the spices used maintain the chemical constituents of the product, the neutralization of the heavy metals and the pesticide residues were found in the vicinity of this percentage. Moreover, microbial growth were not observed until after three to four days storage period in this concentration, coupled with the fact that this percentage was included among the generally acceptable samples, it can be concluded that Kunun –zaki be produce at 2% concentration and be stored at refrigerated temperature or at least be stored under chilling temperature condition.
RECOMMENDATION
The growth of microorganism was inhibited at higher concentrations of the spices used; lower concentrations of the spices should be venture on.
There is need to determine the performance of the spices in conjunction with other processing techniques employed for kunun-zaki processing.
As a result of their low acid nature, they can encourage the growth of bacteria that causes food poisoning; this is to also be looked into.
Since, it has been established that higher concentration of the spices preserves better, there is the need to take care of the strong characteristic flavor that are associated with high concentration of the spices. Interactions between these spices at these concentrations can be look into.
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