African Journal of Agricultural Research Vol. 2(4), pp. 200-202, April, 2007

ISSN 1991- 637X­© 2007 Academic Journals

Short Communication

Control of ochratoxin A (OTA) in kunu zaki (a non-alcoholic beverage) using Daniellin^TM

Adegoke, G. O^1*, Odeyemi, A. O.¹, Hussien, O.¹ and Ikheorah, J.²

¹Department of Food Technology, University of Ibadan. Ibadan. Nigeria.

²Nigeria Stored Product Research Institute, Ibadan. Nigeria.

*Corresponding author E-mail: goadegoke@yahoo.com 

Accepted 11 APRIL, 2007

Kunu-zaki, a non-alcoholic beverage, was produced using modified traditional method incorporating Daniellin^TM.  Treated samples kept for 5 days at ambient condition (26⁺-2 C) while untreated samples kept for only 1 day. Protein contents and calorific values of kunu-zaki treated with Daniellin^TM (0.5 to 5.0%, w/v) were between 5.76 to 5.93% and 1606.47 to 1626.8 KJ/100g while values for untreated samples were 5.72% and 1547 KJ/100g respectively. Ochratoxin A (OTA) in raw materials used for kunu-zaki production was reduced from 50 mg/kg to <1.5 mg/kg with the incorporation of Daniellin^TM at 1.5, 2.0 and 2.5%.

Key words: Ochratoxin A, kunu-zaki beverage, Daniellin^TM, food safety.