PRODUCTION, CHARACTERISTICS AND NUTRITIONAL QUALITY OF KUMIN A NIGERIAN FERMENTED FRUIT BEVERAGEO.R. AFOLABI AND M.O. BANKOLE
Eight microorganisms were isolated during the fermentation of Adansonia digitata pulp (baobab pulp) to kumin. The isolates are Lactobacillus plantarum, Lactobacillus termennum. Lactobacillus acidophilus. However, there were variations in the microogranisms isolated from kumin prepared from exposed baobab pulp and unexposed pulp. Klebsiella sp. Aspergillus sp Penicillum sp and Bacillus sp were isolated from kumin prepared from exposed pulp. The predominant microorganism isolates was lactic acid bacteria. Kumin has an average pH of 2.9 (2.78-3.15) and titratable acidity of 2.29% mL-1 (0.720-3.600). Nutritional analyjs of kumin showed that the crude protein content was 5.3 g 100 rrit, while the lipid content was 5.28 g 100 mL. Cyanide content was 0.0025 g/100 mL. ascorbic acid 6.12% and Tartaric acid 4.1% mL. The mineral components present in it were Calcium. Potassium, Iron, Zinc and Phosphorus.
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