EFFECT OF FOUR SELECTED SPICES (BLACK PEPPER, CLOVE, ALLIGATOR PEPPER AND GINGER) ON SENSORY CHARACTERISTICS OF KUNUN ZAKI

E-ISSN: 3026-8664
P-ISSN: 3027-2238
Abbreviated Title: JHMNS
Frequency: Quarterly (Continuous model)
DOI Prefix: 10.70382/bejhmns
Access: Open Access
E-mail: editorial@berkeleypublications.com

UMAR SABO GADZAMA; MAISANDA ALI; MUHAMMAD JAMILU MUHAMMAD

Authors

UMAR SABO GADZAMA Department of Home and Rural Economics, Mohamet Lawan College of Agriculture, Maiduguri, Borno State. Author
MAISANDA ALI Department of Basic Science and Technology, Mohamet Lawan College of Agriculture, Maiduguri, Borno State. Author
MUHAMMAD JAMILU MUHAMMAD Department of Home and Rural Economics, Mohamet Lawan College of Agriculture, Maiduguri, Borno State Author

Abstract

This study aimed to evaluate the impact of four selected spices black pepper, clove, alligator pepper, and ginger on the sensory, chemical, and microbiological properties of Kunun-Zaki, a traditional Nigerian beverage. The beverage samples were prepared by adding 1.6% of each spice to a millet-based formulation, with a control sample devoid of spices for comparison. Data collection involved sensory evaluation by a 20-member panel using a 9-point hedonic scale, alongside laboratory analysis of pH, titratable acidity, and total soluble solids over five days. Results revealed that the control sample was the most preferred in all sensory attributes, while spice-treated samples varied in acceptability, with ginger having the least negative effect. Chemical analysis showed that black pepper and clove significantly influenced acidity and total soluble solids, potentially affecting sweetness and preservation. The study concludes that spices can alter the sensory and chemical properties of Kunun-Zaki, recommending the careful selection and optimization of spice levels to balance enhanced flavor with consumer acceptability.