COMPARATIVE ASSESSMENT ON MICROBIAL AND SENSORY QUALITY OF TIGERNUT MILK TREATED WITH TWO CHEMICAL PRESERVATIVES

Noah, Abimbola A. and Oduobi, O. O. (2018) COMPARATIVE ASSESSMENT ON MICROBIAL AND SENSORY QUALITY OF TIGERNUT MILK TREATED WITH TWO CHEMICAL PRESERVATIVES. Journal of Medical and Biological Sciences, 8 (4). pp. 1-12. ISSN 2476-857x

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Abstract

This study evaluated the microbial and sensory qualities of tiger nut milk produced from tiger nut seed. It was pasteurized, preserved with addition of chemical preservatives (0.08% sodium benzoate and 0.08% sodium metabisulphite) during seven days storage at refrigerated storage 40C and ambient storage of 28±20C. Thetotal viable count range from 5.3x102 to 32.0 x104 cfu/ml, Staphylococcus count range from 0.6x102 to 2.3x102 cfu/ml. Fungi count range from 1.0x102 to 2.0x102 cfu/ml. The result shows that microbial count of tigernut milk treated with sodium benzoate was lower on the day one and seven than the other samples. Microbes isolated were Bacillus spp, Staphylococcus spp, Lactobacillus spp, Leuconostocspp, while the fungi were Saccharomyces spp, and Aspergillus spp. Overall assessment showed that all the counts were within acceptable microbiological limit of2.0 x105cfu/ml for dairy milk food. The sensory evaluation of the samples showed that tiger nut milk preserve with sodium metabisulphite were more appealing in terms of taste and had the highest overall accept ability while there was no significant difference (P<0.05) in colour, flavour and texture in all the sample . The result of this study has shown that sodium benzoate reduces the microbial load in all attribute and hence preserved the drink better.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	01 Jun 2021 14:47
Last Modified:	01 Jun 2021 14:47
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1627

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