Article Number: DRJAFS93990148

DOI: https://doi.org/10.26765/DRJAFS93990148

ISSN: 2354-4147

Vol.8 (4), pp. 111-115 April 2020

Copyright © 2020

Author(s) retain the copyright of this article


Original Research Article

Physicochemical and microbial evaluation of tiger-nut milk sold in selected eateries in Awka, Anambra State

Victor-Aduloju, A.T.

Udeh, N. S.

Okocha, K. S.

Ezegbe, C. C.


Abstract

This study was carried out to evaluate the physicochemical and microbial load of tiger-nut milk sold in selected eateries in Awka, Anambra State. A total of seven samples were collected from major eateries in Awka Anambra State. The self-processed sample served as control. Standard methods were used to analyze the tiger-nut milk for physicochemical and microbial loads. The result of the physicochemical analysis showed that the pH of the tiger-nut milk samples was within the range of 4.62 – 6.62. Total titratable acidity ranged from 0.66 – 0.79%, 11.93 – 18.87% for total solid, and 2.02 – 9.79 for viscosity. The total viable count of the tiger-nut milk samples ranged from 6.73 x105 CFU/ml – 8.20 x105 CFU/ml. Coliform counts were present in three samples (TSF, TSS, and TSM) which ranged from 1.00 x105 CFU/ml – 1.10 x105 CFU/ml and total fungal count ranged from 7.43 x105 CFU/ml to 8.67 x105 CFU/ml. The high microbial load of the samples is as a result of the fact that tiger-nut milk does not undergo any form of heat treatment during its production; it is also an indication that they were contaminated and this can pose a health hazard to the consumers. Hence, effort should be geared towards improving the sanitation and hygienic practices during production to minimize contamination and spoilage.


Keywords: Total titratable acidity,  microbial load, fungal count, spoilage


 Received: March 15, 2020  Accepted: April 17, 2020  Published: April 30, 2020

Victor Aduloju


Copyright © 2020 Direct Research Journal of Agriculture and Food Science