Keywords
Storage Temperature
Zingiber officinale
Allium sativum
Physiochemical and Microbial quality
How to Cite
Abstract
This study investigated the effect of different spices and storage temperatures on the microbial dynamics and physiochemical characteristics of commercially produced tiger nut drinks over a 9-day period. Standard microbiological and physiochemical procedures were adopted. The total heterotrophic bacteria count of tiger nut drink ranged from 1.02 x 104 to 9.8 x 10? cfu/ml, the total coliform count ranged from 6.3 x103 to 6.9 x104 cfu/ml, and the total staphylococcus count ranged from 2.9 x 103 to 5.8 x104 cfu/ml. The effectiveness of refrigeration in preventing bacterial growth was demonstrated by the generally lower THBC and TC levels found in refrigerated samples. Higher THBC was observed in ambient Tiger nut juice treated with ginger and garlic (ATTGG), indicating possible effects of these additions on microbial development. The Tiger Nut Drink’s Staphylococcus level varied depending on the treatment; samples that were refrigerated consistently had lower numbers. Staphylococcus levels were generally reduced after garlic treatment (ATTGA), indicating possible antibacterial qualities. The prevalence of Bacillus, Staphylococcus, Micrococcus, Proteus, Lactobacillus, and Escherichia coli varied. Temperature variations had a major impact on the spread of microorganisms, highlighting the importance of ideal storage conditions. Throughout the investigation, physiochemical factors changed. Tiger nut juice showed pH decreases, TTA fluctuations, ascorbic acid content changes, and TSS alterations. This study provides valuable insights into the microbial dynamics and physiochemical stability of commercially made Tiger nut drinks, emphasizing the importance of appropriate storage conditions for maintaining product quality and safety. The findings contribute to understanding the shelf life of these popular beverages, paving the way for improved preservation strategies and enhanced consumer safety, and the study revealed the synergistic effect of ginger and garlic in the tiger nut drink sample can be used to minimize bacterial load to an acceptable limit for at least six to nine days after production.
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