Fourteenth International Conference on Food Studies

Abstract

Kunnu gyada is a nutritious beverage usually produced in small household quantities because of its poor keeping quality. This study investigates the preservative effect of Xylopia aethiopica powder on kunnu gyada stored at refrigeration temperature (4oC) for 21 days. Xylopia aethiopica was added to kunnu gyada at 2%, 3%, 5% and 7% concentrations to extend its shelflife. Microorganisms associated with the products were enumerated, isolated and identified, pH and sugar were evaluated and organoleptic properties were assessed using standard methods. The results show that total viable count (0 – 8.62 log cfu/ml), LAB count (0 – 7.47 log cfu/ml) and total fungi count (0 – 8.51 log cfu/ml) generally increased during storage and decreased with increase in the concentration of Xylopia aethiopica. Pseudomonas fluorescens, Bacillus subtilis, Micrococcus luteus, Lactobacillus plantarum, Candida albicans, Aspergillus niger, Kluyveromyces marxianus, and Fusarium oxysporum were isolated during storage. Total sugar, total reducing sugar and pH also decreased with increase in concentration of Xylopia aethiopica. Results of sensory analysis showed that Xylopia aethiopica powder was accepted up to 3% in kunnu gyada by the panelists. Thus, Xylopia aethiopica could serve as a suitable bio-preservative in extending the shelflife of kunnu gyada and could also encourage large-scale production for commercial purposes thereby making nutritious food available, accessible and affordable.