The Physical And Microbiological Investigation Of Some Local Beverage Drinks
[A CASE STUDY OF ILORIN METROPOLIS, KWARA STATE]

2.1.3    Kunu-zaki
Kunu-zakiis a traditional non-alcoholic fermented beverage widely consumed in the northern part of Nigeria. Obadinaet al. (2008) observed that Kunu-zakiis now widely consumed in the Southern parts among low and middle income workers who cannot afford industrial beverages. The beverage is characterized by sweet-sour taste, creamy, refreshing quality as well as its flowing consistency (Obadinaet al., 2008). They may exist as liquid or thin gruel preparation with high water content which supplies the body with water sufficient to maintain health (Oguntimein, 2008). Kunuis the generic name for all kinds of non-alcoholic beverages that are cereal based with specifications usually attached to denote the base cereal grain (Sowonolaet al., 2010, Nahemiahet al., 2014). There are various types of Kunu processed and consumed in Nigeria. These include Kunuzaki, Kunugyada, Kunuakamu, Kunutsamiya, Kunubaule, Kunujiko, ashamuandKunugzakimba. Of these, Kunuzakiis the most widely produced and consumed (Inatimiet al., 2011). Kunuzakiare made from sorghum, maize, millet, guinea corn or rice (Odunfa and Adeyeye, 2005, Adebayo et al., 2010). Spices such as ginger, alligator pepper, red pepper and black pepper are added as flavour and taste improver (Adebayo and Idowu, 2008). The process of cleaning, steeping, wet milling, sieving, settling, decantation and slurry recovery were applied in the preparation (Adebayo et al., 2010). Kunu-zakiis acceptable to all age groups and is being served at home and public places as a refreshing drink and complimentary food for infants. It can also be consumed in the morning as breakfast by adults and children, serve as appetizer to entertain guests in rural and urban settings (Onuorahet al., 2010). Akomaet al. (2011) reported that Kunu-zakihave immense social, economic and medicinal importance to its numerous consumers. It is relatively cheap and nutritious when compared to carbonated drinks (Adejuyitanet al., 2008). It contains all the essential nutrients such as carbohydrates, fat, protein, minerals and vitamins (Ugwuanyiet al., 2015). According to Elmahmoodet al. (2007), Kunu-zakiis produced at village technology level, its production protocols, packaging and distribution are not yet standardized. Kunu-zakiis stored at ambient temperature (28 ± 2 °C) has a shelf life of about 24hrs (Adeyemi and Umar, 2008). Attempts have been made to improve the shelf life of Kunu-zakiby using pasteurization method coupled with refrigeration storage (Osuntogun and Aboada, 2013) and the use of sodium benzoate treatment followed by refrigeration method (Olasupoet al., 2010). With these methods, the keeping qualities of Kunu-zakibeverage were prolonged.
During the preparation of Kunu, the ingredients needed are ginger (zingiberofficinale), Aligator pepper (Afromomummelegueta), red pepper (Capsicum species), black pepper (Piper guineense) and kakandoru or Eru. All these ingredients perform one function or the other in the course of the preparation. The most abundant constituent of Kunu is water and it acts as the medium in which all other constituents are dissolved and contain only traces amount of in-organic substances (Adebayo et al., 2010).
The drink is usually consumed by adults in North as a thirst quencher especially in dry season. It could be served as refreshment in community functions, used for entertainment in homes and ceremonies such as Christmas and Sallah. Some people even use it as a weaning drink for infants. It is sold at motor parks, school premises, market places(Adebayo et al., 2010).