Storage Stability Studies on Kunun-Zaki Preserved Using Different Concentrations of Sodium Benzoate.

ABSTRACT
Kunun-zaki is a widely consumed traditional non-alcoholic beverage in Nigeria, valued for its nutritional benefits. However, its high moisture content and minimal processing render it highly susceptible to microbial spoilage, limiting its shelf-life. This study investigated the effect of different concentrations of sodium benzoate (0.1%, 0.2%, 0.5%, and 1.0%) on the storage stability of kunun-zaki over a 16-day period under ambient conditions. Samples were analyzed for proximate composition, pH, total titratable acidity (TTA), microbial load, and sensory qualities. The results showed that nutritional components such as carbohydrates and lipids were better preserved in treated samples, particularly at 0.5% and 1.0%. It also revealed that 0.5% sodium benzoate offers an optimal balance between microbial inhibition, nutrient preservation, and sensory acceptability. Total titratable acidity was observed to decrease with increasing concentrations of sodium benzoate, suggesting effective microbial suppression at higher levels. When compared to the control, samples preserved with sodium benzoate significantly reduced microbial growth, with 1.0% concentrations being most effective in inhibiting total bacterial, coliform, fungal and staphylococcal counts. The studies concluded that samples with 0.5% sodium benzoate maintained acceptable taste, aroma, and texture up to day 16, while the control and 0.1% samples deteriorated more rapidly. Sodium benzoate enhances kunun-zaki’s shelf-life and quality, supporting its commercialization and wider distribution, though further studies are necessary to assess the long-term health effects of its continuous use as a preservative.