Sky Journal of Food Science Vol. 6(1), pp. 007-013, February, 2017, Available online

©2017 Sky Journals


Full Length Research Paper

Comparative study of nutritive composition and microbial level of Kunun sold in three campuses in Abeokuta

Taiwo, A.A., Ademoyegun, J. A., Ijaola, T. A and Lawal O.


Department of Science and Laboratory Technology, Moshood Abiola Polytechnic Abeokuta.


*Corresponding author. E-mail:


Accepted 31 January, 2017



The nutritional value of one the popular Nigerians non-alcoholic fermented beverages (Kunun) obtained from Sorghum bicolor and Millet (Ennisetum spp) from three campuses viz Federal University of Agriculture (FU1), Moshood Abiola Polytechnic (MA3), and Federal College of Education (FC2) from Abeokuta metropolis, Ogun State were investigated and compared. The chemical analysis was carried out using standard methods of AOAC, (2010). Moisture was determined by oven drying method. The pH was determined at room temperature (27°C) using a digital pH meter. The results showed that the nutritional contents of kunun obtained from MA3 is high in protein (6.27 ± 0.07), FC2 had the highest value of carbohydrate (10.9 ± 0.5). FU1 had the highest contents of calcium (20.6 ± 0.6 mg/L) and phosphorus (0.38 ± 0.001 mg/L), high content of potassium was observed in FC2 (58.3 ± 0.1mg/L), All the samples were acidic. There was no much difference in moisture content, ash and crude fibre. Phytic acid content (1.5 ± 0.07 to 1.6 ± 0.07%), observed in the sample was lower than oxalate (6.9 ± 0.6 to 9.3 ± 1.8%). The microbes observed in the kunun samples include, (Lactobacillus plantarum), (Lactobacillus fermentum), (Bacillus sutilis), (Staphylococcus aureus), (Escherichia coli), (Klebsiella sp), (Aspergillus Niger), (Aspergillus fumigates), (Mucor sp) and (Rhizopur sp). The highest total plate count was observed in FU1, followed by MA3, while the least was observed in FC2 sample. The result showed that kunun contains essential nutrients but they were highly contaminated with microbes, this may be due to improper sanitary conditions during its processing.


Key words: Nutrients, microbes, kunnu, sorghum, millet.


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