Effects Of Preservative Treatments On The Microbial And Sensory Composition Of Tigernut Milk

Abstract

Tigernut milk drink is a nutritious milk-like aqueous extract produced from tigernut. Its availability is limited due to its short shelf life. The aim of this present study was to determine the effects of preservatives on the microbial and sensory quality of tigernut milk drink. Fresh tigernut milk drink was produced according to the standard procedure with sterile distilled water. The milk was divided into 5 portions, kept in a sterile container, preservatives were added according to the experimental design and kept at ambient and refrigerated temperature. The color, odor, taste and overall availability of the milk were observed daily for a period of five days. Fresh tigernut milk without any treatment spoiled within 24hours after production, while the portion supplemented with the different preservatives (benzoic acid, ginger extract, sodium metabisulphite and Pleurotus ostreatus extract), pasteurized and then stored under the different temperature had varying shelf life within the five days. The isolated microorganisms include; Bacillus sp, Staphylococcus sp, Lactobacillus sp. This study revealed that tigernut milk can be preserved with chemical preservatives to extend its shelf life beyond 24hrs and up to 5days. Moreover, natural extracts can be used to improve the sensory properties.