Effect of microbes and sensory properties on varieties of tiger nut milk

Abstract

A study was conducted at the Multi – purpose laboratory at Takorase Research Station in the Eastern Region of Ghana from May 15, 2021 to December 30, 2021. The objective of the study was to determine the effect of microbiological activity and sensory qualities on tiger nut milk and its shelf life. Eight varieties of tiger nut tubers (treatments) such as Aduamoa brown, Bawjiase brown, Techiman type, Nkawkaw type, Kasoa type, Asiebu type, Aduamoa black, and North type were processed into 2 major groups through different processing treatments, water-soaked tiger nut milk (WSTM), roasted tiger nut milk (RTM). Each of these mixtures was divided into two portions, one treated with Nisin (an antibiotic preservative) and the other portion left untreated. The two portions were further divided into two treatments, one stored at refrigerating temperature and the other one at room temperature, making 8 different treatments in all and a total of 64 treatments samples and a total of 8 samples. The samples were subjected to sensory and microbial analyses. The results of the sensory analysis, colour, flavour, taste, and mouthfeel showed that the water-soaked tiger nut beverage samples were significantly different (p<0.05) from the other treatments. Microbiological analysis was carried out over a 3-week storage period. The products were microbiologically stable during the first week, but the rapid growth of microorganisms was observed after the first week which was high enough to cause spoilage. In conclusion it was observed that processing treatments have an effect on the stability and acceptability of tiger nut milk products.