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Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink

Received: 13 January 2019     Accepted: 21 February 2019     Published: 16 March 2019
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Abstract

The microbiological and storage properties of spiced Tiger nutdrinkproduced from different ratios of fresh and roasted Tiger nut and date palm as sugar replacer were evaluated. Tiger nut drinks were prepared using three locally available spices namely, ginger (Zingiberofficinale Rosc), galic (Allium sativa) and ehuru (Monodoramyristica) spices, pasteurized at 72°C for 15mins and stored at room temperature (28°C) and refrigerated temperature (-4°C) for a period of three weeks. The drinks were evaluated for microbiological and storage properties such as pH, total titratable acidity (TTA), ºBrix and refractive index. Total bacterial count after three weeks was insignificant at refrigeration (4±2°C) temperature in fresh sample A, B, C and D. Thus, with the right proportion, spices have shown capacity to lower bacterial growth, hence prolonging the shelf life of Tiger nut drink.

Published in World Journal of Food Science and Technology (Volume 2, Issue 4)
DOI 10.11648/j.wjfst.20180204.11
Page(s) 62-68
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Storage, Microbiology, Properties, Spices, Tiger Nut, Drink

References
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[4] Ben-Nwadibia, N. B and Nduku, W. A (2005). Ethno-medicinal aspects of plants used as spices and condiments in the Niger Delta Area of Nigeria. Nigeria Journal of Herbs, Spices and Medicinal plants 16: 81-88.
[5] Akpomedaye, D. E and Ejechi, B (1998). The hurdle effect of mild heat and twotropical spice extract on the growth of three fungi in fruit juices. FoodResearch International, 31 (5): 339-341.
[6] Nwafor, O. E and Ogiehor (2003). Medical stability of meat preserved by Hurdle technology. Prog. Niger. Inst. Food Science, pp 74-76.
[7] Khalid I Ereife, Haofeng, TehamRababah, sufyan H. Tashioush, Muhammad H. Al-ipdait, Ghaidj- Rabdi, PetrTorley, MalekAlkasravi (2015). Microbiological status and Nutritional composition of spices used in Food preparation. Food and Nutrition Sciences, 6, 1134-1140.
[8] Enwereuzoh R. O, Okofor D. C, Uzoukwu A. E, Ukanwoke M. O, Nwakaulu A. A.(2015). Flavour extraction from Monodora Myristica and Tetrapleura Tetrapitera and Production of flavoured popcorn from the extract. European Journal of Food Science and Technology 3(2):1-17.
[9] Barreveld, W. H (1993). Date-palm products. Bulletin No 101, Rome, Italy: Food andAgriculture Organization of United Nations.
[10] Makki, M., Hamooda, A and Al-Abri, A (1998). The Date Palm, cultural Operations and Maintenance. Modern Color Publishers. Muscat Sultanate of Oman.
[11] Udeozor Linda Oluchi (2012). Tiger nut-soy milk drink: preparation proximate composition and sensory qualities. International Journal of Food andNutrition Science Vol. 1(4): 134-155.
[12] Eke-Ejiofor, J., Banigo, E. B and Victor-Uku, E (2016). Product Development, Sensory and Chemical Composition of spiced Watermelon Juice. International Journal of Biotechnology and Food Science. Vol 4(2): 15-21.
[13] AOAC (1990). Official Methods of Analysis. Association of Official Analytical Chemist 19th edition, Washington D. C. USA.
[14] Adesokan, I. A., Abiola, O. P., Adigun, M. O., Anifowose, O. A (2013). Analysis ofquality attributes of Hibiscus babdariffa (Zobo) drinks blended withAqueousexhust of ginger and galic. African Journal of Food Science 7(7):174-177.
[15] Frazier, W. C and Westhoff, D. C (1998). Food Microbiology, 4th edition, McGrawHill, New Delhi.
[16] Iqbal, S. A. Yasmin, S. Wadud, A. Shah, W. A (2001): Production, storage, packing andquality evaluation of guava nectar. Pak. J. Fd. Sci (11):33-36.
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  • APA Style

    Eke-Ejiofor Joy, Awaji Rosline. (2019). Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink. World Journal of Food Science and Technology, 2(4), 62-68. https://doi.org/10.11648/j.wjfst.20180204.11

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    ACS Style

    Eke-Ejiofor Joy; Awaji Rosline. Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink. World J. Food Sci. Technol. 2019, 2(4), 62-68. doi: 10.11648/j.wjfst.20180204.11

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    AMA Style

    Eke-Ejiofor Joy, Awaji Rosline. Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink. World J Food Sci Technol. 2019;2(4):62-68. doi: 10.11648/j.wjfst.20180204.11

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  • @article{10.11648/j.wjfst.20180204.11,
      author = {Eke-Ejiofor Joy and Awaji Rosline},
      title = {Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink},
      journal = {World Journal of Food Science and Technology},
      volume = {2},
      number = {4},
      pages = {62-68},
      doi = {10.11648/j.wjfst.20180204.11},
      url = {https://doi.org/10.11648/j.wjfst.20180204.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180204.11},
      abstract = {The microbiological and storage properties of spiced Tiger nutdrinkproduced from different ratios of fresh and roasted Tiger nut and date palm as sugar replacer were evaluated. Tiger nut drinks were prepared using three locally available spices namely, ginger (Zingiberofficinale Rosc), galic (Allium sativa) and ehuru (Monodoramyristica) spices, pasteurized at 72°C for 15mins and stored at room temperature (28°C) and refrigerated temperature (-4°C) for a period of three weeks. The drinks were evaluated for microbiological and storage properties such as pH, total titratable acidity (TTA), ºBrix and refractive index. Total bacterial count after three weeks was insignificant at refrigeration (4±2°C) temperature in fresh sample A, B, C and D. Thus, with the right proportion, spices have shown capacity to lower bacterial growth, hence prolonging the shelf life of Tiger nut drink.},
     year = {2019}
    }
    

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    T1  - Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink
    AU  - Eke-Ejiofor Joy
    AU  - Awaji Rosline
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    DO  - 10.11648/j.wjfst.20180204.11
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
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    UR  - https://doi.org/10.11648/j.wjfst.20180204.11
    AB  - The microbiological and storage properties of spiced Tiger nutdrinkproduced from different ratios of fresh and roasted Tiger nut and date palm as sugar replacer were evaluated. Tiger nut drinks were prepared using three locally available spices namely, ginger (Zingiberofficinale Rosc), galic (Allium sativa) and ehuru (Monodoramyristica) spices, pasteurized at 72°C for 15mins and stored at room temperature (28°C) and refrigerated temperature (-4°C) for a period of three weeks. The drinks were evaluated for microbiological and storage properties such as pH, total titratable acidity (TTA), ºBrix and refractive index. Total bacterial count after three weeks was insignificant at refrigeration (4±2°C) temperature in fresh sample A, B, C and D. Thus, with the right proportion, spices have shown capacity to lower bacterial growth, hence prolonging the shelf life of Tiger nut drink.
    VL  - 2
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Author Information
  • Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Nigeria

  • Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Nigeria

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