Impact of Xylopia aethiopica powder on microbiological safety, biochemicalcharacteristics, and organoleptic properties of Kunnu gyada produced fromgroundnut and rice

Kunnu gyada is a nutritious beverage usually produced in small household quantities because of its poor keeping quality. This study investigated the preservative effect of Xylopia aethiopica powder on Kunnu gyada stored at refrigeration temperature (4℃) for 21 days. Xylopia aethiopica was added to Kunnu gyada at 2%, 3%, 5% and 7% concentrations to extend its shelf life. Microorganisms associated with the products were enumerated, isolated and identified, pH and sugar were evaluated, and organoleptic properties were assessed using standard methods. The results showed that total viable count (0-8.62 log CFU/mL), LAB count (0-7.47 log CFU/mL) and total fungi count (0- 8.51 log CFU/mL) generally increased during storage and decreased with an increase in the concentration of Xylopia aethiopica added to the drink. Pseudomonas fluorescens, Bacillus subtilis, Micrococcus luteus, Lactobacillus plantarum, Candida albicans, Aspergillus niger, Kluyveromyces marxianus, and Fusarium oxysporum were isolated during storage. Total sugar, total reducing sugar and pH also decreased with an increase in concentration of Xylopia aethiopica. Results of sensory analysis of Kunnu gyada showed that the drink that contained 3% of Xylopia aethiopica powder was more accepted by the panelists than the others. Thus, Xylopia aethiopica could serve as a suitable biopreservative in extending the shelf life of Kunnu gyada and could also encourage largescale production for commercial purposes thereby making nutritious food available, accessible and affordable.