Production Of Wine From Tiger Nut Using Palmwine Yeast

ABSTRACT

Tiger nut (Cyperus esculentus) wine produced by fermentation of Tiger nut juice using locally isolated Saccharomyces cerevisae from palm wine and commercially purchased baker’s yeast were evaluated for their physico-chemical composition and quality. The juice extracted from the tigernut tubers were inoculated separately with the palmwine and baker’s yeast respectively. The results of the analysis revealed that tiger nut wine produced had a final 13.18% alcohol content, 0.87% total titrable acidity, a pH of 3.19 and 7.9% total sugar content after 7days of fermentation. The wine fermented with palmwine yeast had an initial TTA value of 0.42 which later rose to 0.87 after 7days of fermentation, while that fermented with the baker’s yeast had an initial 0.41 before increasing to 0.88 after 7 days of fermentation. It was observed that commercial-yeast  and  palmwine  strain  presented  higher  alcohol  yield  and  better efficiency in  converting the sugar tigernuts into  alcohol,  with  alcohol  yields  of 13.04% and 13.18% respectively after 7 days of fermentation. This study recommends that wine of tiger nut could be fermented at temperature range of 27oC to 37oC which is favourable to yeast growth. The production of wine from sources other than grapes could prove economical owing to the fact that tiger nut is a high-yielding, readily-available tuber which has lots of dietary and medicinal values.

TABLE OF CONTENTS

Title Page ﾿ ﾿ i

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of Contents ﾿ vi

List of Tables ﾿ viii

List of figures ﾿ ix

Abstract ﾿ x

CHAPTER ONE

1.0 ﾿ INTRODUCTION ﾿ 1

1.1 ﾿ Aim and Objectives ﾿ 4

CHAPTER TWO

2.0 ﾿ LITERATURE REVIEW ﾿ 5

2.1 ﾿ History of Tigernut Tubers ﾿ 7

2.2 ﾿ Tiger nut (Cyperus esculentus L.) ﾿ 9

2.2.1 ﾿ Nutritive value and Benefits of Tigernut Tubers ﾿ 10

2.2.2 ﾿ Tiger Nut Milk ﾿ 11

2.2.3 ﾿ Microbiology ﾿ 15

2.3 ﾿ Nutritional Importance of Tiger nut ﾿ 16

2.4 ﾿ Tiger Nut Oil ﾿ 18

2.5 ﾿ Economical and Nutritional benefits of Tiger nut ﾿ 19

2.6 ﾿ Microbiology of Tiger nuts Spoilage ﾿ 21

2.7 ﾿ Wine Fermentation ﾿ 22

2.8 ﾿ Yeasts ﾿ 22

CHAPTER THREE

3.0 ﾿ MATERIALS AND METHODS ﾿ 25

3.1 ﾿ Materials ﾿ 25

3.2 ﾿ Preparation of Tigernut Milk ﾿ 25

3.2 ﾿ Isolation of yeast from palmwine ﾿ 25

3.3 ﾿ Preparation of Inoculum Starter Culture ﾿ 26

3.3.1 ﾿ Microbial Analysis ﾿ 26

3.4 ﾿ Physico-Chemical Analysis ﾿ 27

3.4.1 ﾿ Total Titrable Acidity ﾿ 27

3.4.2 ﾿ Total Sugar Content ﾿ 27

3.4.3 ﾿ pH and Temperature ﾿ 28

3.4.4 ﾿ Alcohol Content ﾿ 28

3.5 ﾿ Determination of Biomass Concentration ﾿ 28

CHAPTER FOUR

4.0 ﾿ RESULTS ﾿ 29

CHAPTER FIVE

5.0 ﾿ DISCUSSION ﾿ 36

5.2 ﾿ Conclusion ﾿ 39

﾿ References