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Assessment Of Nunu Produced Using Pure Starter Culture
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CHAPTER ONE
1.0 INTRODUCTION
Nunu is a spontaneously fermented
milk (yoghurt-like) product in Nigeria and other parts of West Africa
including Ghana and Burkina Faso. Unlike other African fermented milk
products where milk of goats, sheep, and camels is used, Nunu is solely
prepared from cow milk. The traditional processing of Nunu involves
collecting fresh cow milk into containers and then allowing it to
ferment for a day or two days at ambient temperature. Nunu is
yoghurt-like in taste (a sharp acid taste) and it can be taken alone or
with Fura (Owusu-Kwarteng et al., 2012; Akabanda et al., 2013). Like
many other spontaneously fermented foods in Africa, the production of
Nunu is largely home-based and the fermentation is spontaneous. Thus,
starter cultures are not available, but old stocks of previous ferments
and fermentation containers are used to initiate fermentation in new
batches. The dependence on such undefined and diverse microbial
consortium during Nunu fermentation may result in product of variable
quality and stability.
Currently, there is no information on the use
of starter cultures for Nunu fermentation. However, few investigations
have been carried out on the microbiology of Ghanaian traditionally
fermented milk products (Obodai and Dodd,2006; Akabanda et al., 2010).
The predominant microorganisms isolated from this traditionally
fermented milk should be developed into starter cultures that could be
used to produce fermented milk products of consistent quality and
consumer acceptability. Thus, it should be possible to improve the
quality and consumer acceptability of Nunu through controlled
fermentation using starter culture.
The culture should, however, be
well-defined. Such starter cultures must be developed with a clear
understanding of the ecology of the microbial species associated with
the desirable traditional fermentation process, and their contributions
to the products safety and quality are determined. The first stage in
designing such starter culture(s) is to characterize and identify the
technologically important microorganisms associated with the traditional
fermentation of the product and then to test the use of the identified
organisms in fermentation trials.
The objective of the present study
was therefore to evaluate the technological potential of lactic acid
bacteria isolated from spontaneously fermented Nunu in view of their
application as starter cultures in Nunu production.
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ABSRACT - [ Total Page(s): 1 ]Nunu is Nigerian locally fermented milk product commonly prepared by Hausa/Fulani cattle rearers. It’s mostly available in the Northern part of Nigeria. It’s production and consumption derives food security and economic benefits to the rural people in the region. However, the process characteristics results in products which are not appealing to many people. Lactic acid bacteria are mostly associated with the production of fermented milk products. They play key role in producing de ... Continue reading---
