Bankole, M. Olufunmilayo  , 
    The Antimicrobial Effects of the Cream of Tartar (‘KUKA`) of Baobab Fruit, on Fermented Milk (‘NONO`),
    Journal of Food Technology,
    Volume 3,Issue 2,
    2005,
    Pages 173-176,
    ISSN 1684-8462,
    jftech.2005.173.176,
    (https://makhillpublications.co/view-article.php?doi=jftech.2005.173.176)
    Abstract: The preservative activities of ‘kuka`, the cream of tartar of Baobab fruit, a local spice was studied, with respect to its effects on the total viable bacterial count especially the coliforms and staphylococcal organisms in ‘nono` a product of fermented milk. Increasing the concentration of ‘kuka` from 1% to 50% resulted in an inhibition of the bacteria present in ‘nono`. The findings are also discussed in terms of the nutritional value of ‘nono`.
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