Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink
World Journal of Food Science and Technology
Volume 2, Issue 4, December 2018, Pages: 62-68
Received: Jan. 13, 2019; Accepted: Feb. 21, 2019; Published: Mar. 16, 2019
Views 589      Downloads 128
Eke-Ejiofor Joy, Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Nigeria
Awaji Rosline, Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Nigeria
Article Tools
Follow on us
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.
Storage, Microbiology, Properties, Spices, Tiger Nut, Drink
To cite this article
Eke-Ejiofor Joy, Awaji Rosline, Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink, World Journal of Food Science and Technology. Vol. 2, No. 4, 2018, pp. 62-68. doi: 10.11648/j.wjfst.20180204.11
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
McLellan, M. R and Race, E. J (1999). Grape juice processing. In Production and packaging of non-carbonated fruit juices and fruit beverages (ed) Hicks D. Glasgow: Blackie.
Troller, J. A (1983). Water Activity Measurement with A Capacitance Manometer. Journal of Food Science Vol. 48 (3).665-1012.
Wood C and Pittler, M. H (2000) Comparison of efficacy of ginger with various anti-motions sickness drugs. British Journal of Anesthesia. 84 (3) 367-371.
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.
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.
Nwafor, O. E and Ogiehor (2003). Medical stability of meat preserved by Hurdle technology. Prog. Niger. Inst. Food Science, pp 74-76.
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.
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.
Barreveld, W. H (1993). Date-palm products. Bulletin No 101, Rome, Italy: Food andAgriculture Organization of United Nations.
Makki, M., Hamooda, A and Al-Abri, A (1998). The Date Palm, cultural Operations and Maintenance. Modern Color Publishers. Muscat Sultanate of Oman.
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.
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.
AOAC (1990). Official Methods of Analysis. Association of Official Analytical Chemist 19th edition, Washington D. C. USA.
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.
Frazier, W. C and Westhoff, D. C (1998). Food Microbiology, 4th edition, McGrawHill, New Delhi.
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.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186