Comparative microbiological and physicochemical evaluation of different blends of tiger nut (Cyperus esculentus) and date (Phoenix dactylifera l.) beverages

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dc.contributor.authorBanjo Temitope Temitayo
dc.contributor.authorOsumare Muibat
dc.date.accessioned2025-06-27T10:30:59Z
dc.date.available2025-06-27T10:30:59Z
dc.date.issued2024
dc.description.abstractBackground: The rising cost of animal milk has led to studies being carried out on the formulation of plant-based milk products which can compare favourably in terms of nutritional content and general acceptability to consumers. Objectives: Hence, the objective of this study was to evaluate and compare the microbiological and physicochemical properties of different blends of tiger nuts and date juice. Methods: Fresh tiger nuts and dates were processed to formulate five beverage blends in these ratios 100:00 (A), 30:70 (B), 50:50 (C), 70:30(D), and 0:100 (E). The physicochemical parameters (pH, moisture content, total soluble solids (TSS), total titratable acidity (TTA), and carbohydrates) of the tiger nut-date blends were determined. Results: The values for the physicochemical parameters obtained are as follows; pH (6.20-6.51), Moisture content (87.11-89.21), TTA (0.021-0.034), TSS (10.79-12.89). Carbohydrates (12.11-13.61). Total plate counts of the beverage ranged from 0.1 to 1.0 x 103 CFU/mL which is below the microbial limit of acceptance of 2.0×105 CFU mL–1. The microorganisms isolated from the beverage are Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. In addition, the 50:50 tiger nut-date beverage has the highest overall acceptance by the panelists compared to other blends. Conclusions: The tigernut-date beverage (50:50 tigernut-date blend) produced in this study could serve as an alternative to milk and milk products.
dc.identifier.citationBanjo, T. T. and Osumare, M. (2024). Comparative microbiological and physicochemical evaluation of different blends of tiger nut (Cyperus esculentus) and date (Phoenix dactylifera l.) beverages. Anchor University Journal of Science and Technology. 5(1); 22-32.
dc.identifier.issn2736-0067
dc.identifier.urihttps://repository.crawforduniversity.edu.ng/handle/123456789/339
dc.language.isoen
dc.publisherAnchor University Journal of Science and Technology
dc.relation.ispartofseries5; 1
dc.titleComparative microbiological and physicochemical evaluation of different blends of tiger nut (Cyperus esculentus) and date (Phoenix dactylifera l.) beverages
dc.typeArticle
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