PROXIMATE NUTRIENT COMPOSITIONS AND MICROBIOLOGICAL QUALITIES OF KUNUN AYA, KUNUN DAWA, KUNUN ZAKI AND KUNUN GYEDA.

Four types of Kunun within Kaduna metropolis were analysed for their proximate nutrient compositions and microbial loads at ambient temperature. The four Kunun types (Kunun Aya, Kunun Dawa, Kunun Zaki and Kunun Gyeda) were different in term of the cereal starting materials. Chemical analysis revealed significantly (P < 0.05) higher total solid, total carbohydrate, protein and fats in Kunun Gyeda. The ash content was significantly (P<0.05) lower in Kunun Aya. The microbial counts on Plate Count Agar, Saboraud Dextrose Agar, Baird Parkerʹs Agar and MacConkey Agar presented higher mesophilic bacterial count in Kunun Aya (3.90 x 101 cfu/ml), Kunun Dawa (2.20 x 101 cfu/ml) and Kunun Zaki (2.75 x 101 cfu/ml) compared to Kunun Gyeda (< 1.00 x 101 cfu/ml). All the values were however lower than the 1.0 x 103 cfu/ml acceptable microbiological limit for cereal based food. The staphylococcal count was higher in Kunun Aya, Kunun Zaki, and Kunun Gyeda than the 1.0 x 101 cfu/ml acceptable micrpbiological limit for cereal based food. Coliform count was least in Kunun Gyeda. However both coliform count and fungal count at the ambient temperature were below the 1.00 x 102 cfu/ml, the microbiological limit. The biological effects of the higher staphylococcal count were discussed.