ABSTRACT

Different temperatures and time were studied to determine the best temperature and time for the pasterization of Kunu-zaki pasteurized at the known temperature and time with sodium meta-bisuphite. About 3kg of sorghuim were steeped, milled and used for the preparation of Kunu-zaki. The following parameters were observed, % TTA, TS microbial load and pH for different temperatures, 55°c, 60°c, 70°c, 75°c at different times 25, 30, 35, 40mins and stored at amnient temperature. It was observed that TTA decreased with increase in temperature but increased with storage the total solid increased with increase in temperature and pasteurization time but decreased with storage and there was slight change in pH, the sample became acidic with storage. 75°c for 40 mins. Were the best temperature and time, and was treated with sodium metabisulphate, the same parameters were also checked at ambient temperature. It was treated with sodium metabisuiphite, the same parameters were also checked at with sodium meta-bisuiphite at this temperature and time (75°c for 40 mins) has a notable effect in discouraging the growth of micro- organisms and had a relatively good check stability than the one that was not located with sodium meta-busilphate.