Chemical and Physical Preservation of Kunun Zaki - A Cereal Based Non-Alcoholic Beverage in Nigeria

Effect of chemical and physical preservation of kunun zaki - a sorghum based cereal beverage on the shelf-life of the product was studied. Citric and acetic acid at a concentration of 0.1% (w/w) could not preserve the product longer than its maximum shelf-life of 24 h. Sodium metabisulphite and sodium benzoate each at 0.1% (w/w) preserved the product for 6 days and it was still acceptable. Preservation at refrigeration temperature (4-8°C) extended the shelf-life to 6 days while pasteurization at 60 and 70°C followed by storage at room temperature (27 (plus-minus) 2°C) could keep the product for 24 and 27 days, respectively. A combined effect of pasteurization and storage at low temperature could achieve product stability over the desired shelf-life. Adequate good manufacturing practices if followed could enhance the storage stability for longer periods.