Sensory, Nutritional and Microbiological Characteristics of Fermented Finger Millet Beverage (Kunun-Tamba) Treated with Various Preservatives during Refrigerated Storage

Six types of ‘kunun-tamba’ produced in this study using finger millet ( Eleucine coracana L) were treated with (sodium benzoate, lime and lemon juice extracts singly or in combination) or without preservatives and evaluated for its microbiological (lactic acid bacteria-LAB), chemical and sensory quality characteristics throughout four weeks of refrigerated (4 o C) storage. The molecular characteristics of the seven (7) LABs isolated showed that Lactobacillus plantarum, Lactococcus lactis, Leuconostoc masenteroides, L paeudo-mesenteroides and two (2) unidentified LABs were the predominant. The ‘kunun-tamba’ treated with 5ml lime+lemon showed a low LAB count (Log 10 0.86-1.25cfu/ml), pH (3.90-4.08) and sensory attributes (taste: 6.7-6.9, appearance: 6.6-6.9, aroma: 6.1-6.8) evaluated throughout the study period (4 weeks) which differed (p<0.05) from those of the other products produced in this study. The results of this study shows that the use of the combinations of lime and lemon (5ml) natural preservatives gave a better shelf stable product than an artificial preservative (sodium benzoate) and therefore could be a suitable alternative meeting consumers aspiration for replacement of artificial preservatives with natural ones.