Process Optimization of Zoom Koom

Abstract

The production process traditional beverages such as zoom-koom are usually characterized by lack of standardization, inconsistency, inefficiency and unsanitary conditions. A detailed analysis of zoom-koom and its production can help to optimize the process that will ensure the production of the product with reliable quality to meet consumer demand. This study aimed at determining zoom koom product and its consumer acceptability to guide the standardization and optimization of the traditional production process. A Box - Behnken design was used to optimize the production process. Blend ratio of spices and steeped millet (700:50, 700: 100 and 700:150) and steeping time ( 2, 7 and 12 hrs) and steeping temperature (25, 35 and 45OC) was considered for this study. An optimum region of blend ratio of spices and steeped millet (700:50 to 700:100), steeping time between (2 to 6 hrs) and steeping temperature of 35OC was determine as optimize parameters obtain. Low counts of aerobic bacteria, yeast and mould and the absence of coliform, E. coli and Staphylococcus aureus in the experimental samples can be attributed to the sufficient hygienic measures implore during the processing. The commercially processed zoom-koom were acidic with pH ranging from 3.08 to 3.59. The acidity, TSS, colour (L*, b* and a*) were from 0.04 to 0.09, 6.80 to 9.63, 21.27 to 26.49, 0.53-4.29 and 3.78 to 11.4, respectively. The total colour change (∆E) ranged from 20.22 to 21.46 for the commercially produced zoom-koom. E. coli, total coliform S. aureus were not detected in the fifteen experimental zoom-koom samples. There was significant difference in the Enterobacteriaceae and E. coli counts of the commercial and experimental samples. Different experimental combinations should be explored to further optimize and standardize the traditional beverage.