Abstract by author:
The effects of omukunzi roots and heat treatment were investigated on flavour, consistency and syneresis during production
Both the omashikwa showed presence of acidity with mean pH of 4. 205 to 3. 195 for heat-treated and mean pH of 3. 28 to 2. 94 for untreated omashikwa
However, no statistical difference was found in flavour on treated and untreated omashikwa. A null hypothesis difference of zero (0) was recorded. Heat-treated omashikwa had a standard deviation of 0. 9847 and untreated omashikwa with 1. 3114. P0. 05 was observed
There was a significant difference in consistency. The heat-treated omashikwa was smooth and more viscous than the traditional untreated omashikwa, which was more watery, rough and grainy to taste with production of gas
Syneresis (wheying off) was observed in both treated and untreated omashikwa with a 23 percent and 67 percent respectively. The mean recorded for treated and untreated was 4. 09 ±0. 3015 and 2. 75 ±0. 621 respectively. A statistical difference at PO. 05 was observed