Control of ochratoxin A (OTA) in kunu zaki (a nonalcoholic beverage) using DaniellinTM

Abstract

Kunu-zaki, a non-alcoholic beverage, was produced using modified traditional method incorporating
DaniellinTM. Treated samples kept for 5 days at ambient condition (26+
-2 C) while untreated samples kept for
only 1 day. Protein contents and calorific values of kunu-zaki treated with DaniellinTM (0.5 to 5.0%, w/v) were
between 5.76 to 5.93% and 1606.47 to 1626.8 KJ/100g while values for untreated samples were 5.72% and 1547
KJ/100g respectively. Ochratoxin A (OTA) in raw materials used for kunu-zaki production was reduced from 50
mg/kg to <1.5 mg/kg with the incorporation of DaniellinTM at 1.5, 2.0 and 2.5%.