Assessment of the microbiological quality of tiger nut (Cyperus esculentus) drink sold in Ignatius Ajuru University of Education, Port Harcourt, Nigeria

Austin A Okwelle Austin A Okwelle

doi:10.30574/wjbphs.2020.1.2.0004

Abstract

This research work assessed the microbiological quality of tiger nut juice (Cyperus esculentus L.) sold at Ignatius Ajuru University of Education, Port Harcourt. A total of six samples were purchased from different vendors selling in the University main campus. Microbiological analysis was done using nutrient agar, MacConkey agar and Potato dextrose agar media to culture, enumerate and isolate organisms from the samples. The total aerobic heterotrophic bacterial count, coliform count, and fungal count, were estimated by the pour plate techniques. The results revealed that total heterotrophic bacterial count ranged 1.11×105 to 2.40×105 cfu/ml, while the total coliform count ranged from 1.54×105 to 3.10×105 cfu/ml. The total staphylococcus and yeast count ranged from 1.44×105 to 2.61×105 cfu/ml. The high coliform count and the isolation of pathogenic bacteria in some samples indicate that the Tiger nut drink was contaminated and a potential health hazard to the unsuspecting consumers. The producers and vendors of tiger nut drink should be enlightened on the consequences of poor hygiene and the need to adopt good manufacturing practices in the preparation and storage of the drink to prevent the outbreak of epidemics.

Highlights

Tiger nut (Cyperus esculentus L.) grows freely as a tuber and is largely eaten in Nigeria and in various parts of West and East Africa
The colony count of bacterial growth the tiger nut drink is presented in table 1 below
The major species of heterotrophic bacteria identified in all the samples include; Staphylococcus aureus, Escherichia coli, Salmonella spp, Shigella spp, Bacillus subtilis, klebsiella spp, Streptococcus fecalis and Pseudomonas spp

Summary

Introduction

Tiger nut (Cyperus esculentus L.) grows freely as a tuber and is largely eaten in Nigeria and in various parts of West and East Africa. In Northern Nigeria, tiger nut drink is usually called “Kunun aya”. It is one of the indigenous, locally fermented, non-alcoholic beverage drinks that is consumed to quench thirst and for its nutritive value. It is eaten throughout the year, especially during the dry season and more among the male folk due to its believed aphrodisiac property. The short shelf life of raw tiger nut milk hinders widespread consumption of the beverage due to the deteriorating effects of some microorganisms in the milk [5]

Methods

Results

Discussion

Conclusion