ABSTRACT

Tigernut drink  is a ready to drink locally prepared beverage made from the tubers of Cyperus esculentus. The beverage is commonly hawked about and widely consumed. There is a public health concern about the microbiological quality of this drink. The aim of the study was therefore to assess the microbiological quality of tiger nut drink sold around Michael Okpara University of Agriculture, Umudike in Abia State.

Twenty samples of tiger nut drinks  hawked in plastic bottles were purchased from five locations – Ishi gate, Federal Medical Center, Umuariaga, Amaoba and Ndioru in the month of May, 2021. The samples were inoculated at appropriate culture media to determine the toal viable counts. The samples were also plated on selective media to isolate specific bacterial pathogens. The total viable counts ranged from 3.00 x 10⁷ to 9.90 x 10⁷ CFU/ml. Total fungal count ranged from 3.20 x 10⁷to 9.60 x 10⁷. Nine bacterial  genera  namely Escherichia sp., Klebsiella sp., Pseudomonas  sp.,  Bacillus  sp.,  Micrococcus  sp., Staphylococcus sp., Enterobacter sp.,and  Salmonella  sp were  isolated  in the sample. Fungal genera encountered were  Rhizopus  sp.,  Saccharomyces sp.,  Aspergillus  sp.,  Fusarium  sp.,  Penicillium  sp. and  Candida  sp.  were isolated  from  the  tiger nut drinks. Although the total viable bacterial and fungal counts were within the acceptable ranges stipulated by the National Agency for Food and Drug Administration  and Control (NAFDAC)for locally prepared beverages, the isolation of potential food borne pathogen from all the samples is a real concern. There is a need to educate the producers of tiger nut drink on the need for good hygiene and good manufacturing practice to ensure acceptable microbiological quality of the drink. The public health department also need to monitor the microbiological quality of local prepared beverages like tiger nut drinks to prevent food infection.