Functional Properties and Antioxidant Potentials of <i>Kunun-zaki</i> (A Non-Alcoholic Millet Beverage) Produced using <i>Pediococcus pentosaceus</i> and <i>Pichia kudriavzevii</i>

Abstract

Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of exopolysaccharide, folate, and riboflavin. Selected strains were employed as starters in the production of kunun-zaki and the antioxidant potentials were determined. Pediococcus sp. MK13 showed a high profile of exopolysaccharide, folate, and riboflavin of 797 mg/L, 21.42 µg/mg, and 0.023 mg/g, respectively, while Pichia sp. UK7 produced 352 mg/L exopolysaccharide, 45.9 µg/mg folate, and 0.018 mg/g riboflavin. Kunun-zaki from unmalted millet fermented with a consortium of Pediococcus pentosaceus MK13 and Pichia kudriavzevii UK7 (UPPK) had the highest DPPH scavenging activity of 90%. Kunun-zaki with unmalted millet containing a single culture of Pichia kudriavzevii UK7 had the highest phenolic (928.93 GAE µg/mg) and flavonoid (810.17 GAE µg/mg) contents. The UPPK had the highest overall acceptability (7.36). In conclusion, all the starter-fermented kunun-zaki possessed health relevant functional benefits.