Abstract
Tigernut drink is faced with the challenge of short shelf-life, which has affected its use for different nutritious drinks, therefore fermentation process which is a form of food preservation technology for limiting or reducing post-harvest wastage associated with tiger nuts usage at harvest, could help to convert it into wine. Must (the first step in wine making) was prepared from dried and fresh tigernut filtrate blended with zobo flower extract, with inoculum developed from commercial wine yeast. Fermentation of dried and fresh tigernut must were carried out over a period of seven (7) days, while microbial, physicochemical and sensory properties of the blends were also analyzed. Dried and fresh tiger nut wines were compared with commercial grape wine as control. The inoculum developed, had a yeast count of 108 and 10% of must volume. The initial pH of dried and fresh tigernut musts were 4.50 and 4.20, which decreased to 3.00 for both dried and fresh tigernut wine, while the initial titratable acidity of dried and fresh tigernut must were 0.0023 and 0.0024 (%) and increased to 0.016 and 0.021 (%) respectively. The sugar content of the must decreased from 17 and 14 (%) for dried and fresh tigernut to 5 (%) for both tigernut wine respectively, while the specific gravity of the tigernut musts were 1.070 and 1.060 for dried and fresh tigernut must and 0.705 for dried and fresh tigernut wine. Dried tigernut wine had alcohol content of 8.19 % (v/v), while fresh tigernut wine had a value of 6.41 % (v/v). The microbial count of dried tigernut must before fermentation were as follows, otal acterial ount 6.61 Log10CFU/ml and Total Yeast Count 8.34 Log10CFU/ml,, while fresh tiger nut must before fermentation had Total Bacterial Count of 6.59 Log10CFU/ml and Total Yeast Cells of 8.30 Log10CFU/ml. At the end of fermentation period (7 days), total bacterial count was 1 Log10CfU/ml; total yeast count was 9.99 Log10CFU/ml for dried tiger nut, while fresh tiger nut had bacterial count of 1.3 Log10CFU/ml and yeast count of 9.99 Log10CFU/ml respectively. There was no significant (p>0.05) difference between the dried tiger nut wine and grape wine, but significant (p<0.05) difference existed between the fresh tigernut wine and the grape wine which was used as control.
Highlights
Wines are alcoholic beverages produced by fermenting sugary juices; conventionally grape juice [1]
Materials used for this study are fresh and dried yellow tigernut (Cyperus esculentus), granulated sugar, Zobo (Hibiscus sabdariffa) flower and commercial yeast, which were purchased from Mile 1 market, Port Harcourt, Rivers State, Nigeria
PH ranged from 4.50-3.20 for the dried tiger nut must and 4.20-3.00 for the fresh tiger nut must during primary fermentation
Summary
Wines are alcoholic beverages produced by fermenting sugary juices; conventionally grape juice [1]. Using fruits and vegetables with medicinal and nutritional value, for wine production can be improved [6], to possess typical wine components of ethyl alcohol, sugar, acids, higher alcohols, tannins, aldehydes, esters, amino acids, minerals, vitamins, anthocyanins and flavour compounds [7]. Fruit wines are alcoholic beverages made from a variety of base ingredients like fruits, flowers, or herbs. The fleshy red calyces are the most popularly [16] used for preparation of beverage (non-alcoholic) making juice, wine, herbal tea and as colouring agent for jelly, jam, beverages and foods [17] and traditional medicine [18,19]. This study is aimed at evaluating the quality of wine produced from blends of tiger nut/zobo extract
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
