INVESTIGATION OF THE EFFECT OF GLUTAMINE AND GLUTATHIONE ON THE SELF LIFE OF KUNU ACHA

INVESTIGATION OF THE EFFECT OF GLUTAMINE AND GLUTATHIONE ON THE SELF LIFE OF KUNU ACHA

ABSTRACT

Acha (Digiteriaexilis and DigiteriaIburua) is a cereal crop which is grown across West Africa countries, is specified in Nigeria as an oldest crop. The grains are rich in methionine, an essential amino acid that is lacking in many major cereals. Acha is processed into Kunu (KunuAcha),which is a traditional non-alcoholic beverage widely consumed in the Northern parts of Nigeria especially during the dry season. There are many other types of kunuAcha which includes:Kununzaki, Kunungyada, Kununakamu, Kununtsamiya, Kununbaule, Kununjiko, Amshau and Kunungayamba. Generally, the shelf life of the above listed kunu including kunuAcha is two or three days. The effect of the biochemical preservatives used (glutamine and glutathione) is to increase the shelf life of kunuAcha. These preservatives limit the growth of microbes which contribute to the spoilage of nonalcoholic beverageskunuAcha. From the result showed, 0.5g of glutamine and 4.5 of glutathione in 340g of kunuAcha has the lowest microbial loads.The preservatives even though show effectiveness in limiting the growth of all the  microbes analysed in the kunuAcha, the effect is much seen in the control of Sacrina by eliminating it completely and limit other species.The least effect of glutamine and glutathione in controlling the growth of microbes is seen in Bacilli specie growth.

CHAPTER ONE

1.0       INTRODUCTION

Digitariaexilis and DigitariaIburua which is also knownwith other names such as Fonio, Findi, Fundi, Pom, and Kabug, in different West Africancountries and Acha in Nigeria has been reported as the oldest West African cereal (NRC, 1996). Annualproduction in West Africa, grown on about 380,000ha, is estimated to be about250, 000tons (Cruz, 2004). In Nigeria, annual yields of 3,098 metric tons, 112,000mtand 126,000mt have been reported (Abdullahi and Luka, 2003). The two Achaspecies,Digitariaexilisand DigitariaIburua grains are rich in methionine, an essential amino acid that is lacking in manymajor cereals (Temple and Bassa, 1991). The diets have relatively low free sugar and lowglycemic content and this makes it adequate as a suggested diet of diabetic patients.

1.1       Background of the Study

Acha is processed into Kunu (KunuAcha),which is a traditional non-alcoholic fermented beverage widely consumed in the Northern parts of Nigeria especially during the dry season (Temple and Bassa, 1991).Other types of Kunun processed and consumed in Nigeria includes; Kununzaki, Kunungyada, Kununakamu, Kununtsamiya, Kununbaule, Kununjiko, Amshau and Kunungayamba. Much research had been done on other types of KunuZaki and none has been done on KununAcha (Fonio) which is what agitated this research or investigation on the shelf life of the Kunu (Acha) using preservatives glutamine (GA) and glutathione (GT)

1. Statement of the Problem
2. Deterioration of KunuAcha starts fromtwo to three days after production,thusthe necessity to extend the shelf life for commercial production and economic enhancement cannot be over emphasized.
3. KununAcha also serves as an alternative food beverages for diabetes patient because of its low sugar contents.
4. The spent, Glutamine and Glutathione used as preservatives in the kunuAcha can lead to neural improvement and reduction of toxicity in human body.  (www.benefitsofGlutamine.mobi )
   1. Scope of the Work/Study

This project work focuses onproduction of KunuAcha and investigation of the effect of glutathione/glutamine on the shelf life of KunuAcha.

1. Aims and Objectives of the study

The aim of this work is to investigate the effect of glutathione/glutamine on the shelf life of KunuAcha through the following objectives:

• Production of KunuAcha.
• Variation of independent variables (concentration of glutamine/ glutathione) on fixed quantity of kunuAcha.
• Measurement of the microbes in the controls and the treated samples.
• Comparing and contrasting the effect of the preservatives in the treated samples and that of the controls.

1. Significance of the Study

The outcome of this project can lead to the commercial production of KunuAcha beverages which can also lead to commercial production of the crop. This can enhance economic wellbeing of Acha farmers, and also a very stable and available and affordable beverage.

1. Research Question
2. Can KunuAcha be produced and preserved using GA/GT?
3. At what ratio can GA/GT be added into Kunu to preserve without deterioration?
4. To what extend can the shelf life be maintained using Glutamine and Glutathione as preservatives?
   1. Definition of Terms

For better understanding of the project work some terms need to be defined. The following gives the definition of some terms as used in the project.

• Acha (Fonio): is term for two cultivated grains in the DigetariaGenuswhich are notable crops in Africa.
• Kunu: is a traditional non-alcoholic fermented beveragewidely consumed in the Northern parts of Nigeria especiallyduring the dry season.
• Preservatives: these are substance or chemicals used or added to products such as food, beverages and pharmaceuticals drugs etc.
• Glutamine: is the most prevalentamino acid in the bloodstream and becausehuman cells readily synthesize it. It is found in high concentration in skeletal muscle, lung, liver, brain, and stomach tissue. When taken orally, has no side effect.
• Glutathione: (the mother of all antioxidant) this is an antioxidant for detoxification, immune health in human body with no significant promise of dietary supplements. 

1. Health benefits of Glutamine/Glutathione
2. Glutamine helps maintain cell volumes and hydration, speeding up wound and burn healing and recovery
3. Glutathione serve as immune booster, for body builders,
4. Glutamine is a primary energy source for immune system.
5. Glutamine can also cure ulcer! Studies have found that 1.6 grams of glutamine a day had a 92% cure rate of cancer.
6. Glutathione helps to clear neural problems and also reduce the toxicity of food and beverages drink or beer.
7. Glutamine is one of the important nutrient for intestine, it has the ability to repair a leaky gut by maintaining the structural integrity of the bowels.