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Please use this identifier to cite or link to this item: http://hdl.handle.net/1807/3111

Title: Microbial and sensory quality of freshly processed and reconstituted "Kununzaki"- a Nigerian millet based beverage
Authors: Babajide, J. M.
Atanda, O. O.
Idowu, M. A.
Lasekan, O. O.
Keywords: Food Safety & Technology
Millet grains, Kununzaki, microbial quality, sensory quality. ft02016
Issue Date: Apr-2002
Publisher: Innovative Institutional Communications
Citation: The Journal of Food Technology in Africa 7(2)
Abstract: The microbial and sensory qualities of freshly processed and reconstituted Kununzaki beverages prepared from steeped millet grains were carried out. The samples were analysed for Aerobic plate, Fungi, Coliform, Staphylococcal, Salmonella and Shigella counts. The samples were also evaluated for difference and preference. The study showed that the reconstituted beverage had better microbiological quality with detectable difference between the two samples with the fresh sample being preferred.
URI: http://bioline.utsc.utoronto.ca/archive/00002013/01/ft02016.pdf
Appears in Collections:Bioline International Legacy Collection

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