Bacteriological and nutritional assessment of tiger nut milk (kunun-aya) consumed by students of Nasarawa State University, Keffi Nigeria

Abstract

Tiger nut milk is a locally prepared indigenous non-alcoholic beverage that is widely produced and consumed in Nigeria most especially in the Northern part of Nigeria where it is referred to as kunu-aya. Twenty five (25) kunun-aya samples were obtained as freshly formulated beverages from five (5) different locations within Nasarawa State University, Keffi, Nigeria. The samples were separately subjected to nutritional assessment (proximate analysis, minerals analysis and determination of vitamins content) and bacteriological assessment. The bacteria loads were determined in terms of total bacteria counts using standard methods involving pour plates. The antibiotic susceptibility pattern of the bacteria isolates was determined using the Kirby-Bauer disc diffusion method. The bacteria counts of the samples from all the locations revealed the total viable counts which ranged from 1.2-12.0 × 10 4 cfu\ml, total coliform (0.8-6.6×10 4 cfu\ml), total feacal count (1.0-11.0 x 10 4 cfu/ml) and total staphylococcus count [1.2-7.0x10 4 cfu/ml) Five species of bacteria were isolated and identified by standard microbiological methods and these were Escherichia coli, Staphylococcus aureus, Salmonella spp., Klebsiella spp and Proteus spp. Result of the proximate composition showed that moisture content ranged from 79.50-81.30%, crude protein(6.84-7.1%), ash (1.87-2.01%),crude fat(4.66-5.62%), Crude fiber(0.70-1.24%) Carbohydrate (2.0-4.50%). Energy values ranged from 77-97(cal). The mineral [mg/l] analysis was done using atomic absorption spectrophotometric method and the result revealed Ca (5.13-8.7), K (0.42-0.53), Na (0.23-0.64), Mg [1.14-2.6], Fe (0.61-0.86). These results provided information about the nutritional value and confirm that tiger milk is an interesting healthy beverage but its contamination with potentially pathogenic bacteria poses a great threat to the consumer.

ASSESSMENT OF THE NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF VENDED TIGER NUT (Cyperus esculentus) DRINK IN CHOBA, RIVERS STATE, NIGERIA

“…The values in this study are comparable with the 1.3 to 2.2×10 7 cfu/ml reported by Ogodo et al (2018) in tiger nut milk (Kunun-Aya) sold in Wukari, Taraba State, Nigeria. The values were, however, higher than the range of 1.04×10 2 to 1.59×10 6 cfu/ml reported by several authors (Ikpoh et al, 2013;Musa and Hamza, 2013;Adesakin and Obiekezie, 2020;Ire et al, 2020;Ntukidem et al, 2020;Okwelle, 2020;Victor-Aduloju et al, 2020;Olofu et al, 2021;Ejimofor et al, 2023) but lower than the 1.35×10 9 to 2.8×10 10 cfu/ml (Eke-Ejiofor and Awaji, 2018;Maduka et al, 2022). The Staphylococcus counts ranged from 1.6×10 3 to 5.5×10 4 cfu/ml (3.20 to 4.74 log10cfu.ml).…”

“…fecal count of 1.0 to 11.0×10 4 and 1.15 to 5.13×10 4 cfu/ml reported by Adesakin and Obiekezie. (2020) and Eke-Ejiofor and Awaji.…”

“…Tiger nut milk (Kunun-aya), an aqueous extract of the tuber is a traditional non-alcoholic beverage blended with coconut (Cocos nucifera), date (Phoenix dactylifera L.), and spices [such as cloves (Syzygium aromaticum) and ginger (Zingiber officinale Roscoe)], and commonly consumed in Nigeria most especially in the Northern part of Nigeria and other West-African countries (Ibrahim et al, 2016;Kayode et al, 2017;Adesakin and Obiekezie, 2020). In Nigeria, the yellow and brown variants are readily available in the markets.…”

“…and Penicillium sp. in locally prepared commercial tigernut milk (Ibrahim et al, 2016;Badau et al, 2018;Ire et al, 2020;Adesakin and Obiekezie, 2020). Tiger nut milk is among the unregulated artisanal drinks popularly consumed and sold on Nigerian streets usually in pre-used polyethylene terephthalate (PET) bottles of soft drinks and water containers (Ntukidum et al, 2020;Nwaiwu et al, 2020).…”

Screening of Kunun-zaki for Methicillin-Resistant Staphylococcus aureus (MRSA), Vancomycin-Resistant Staphylococcus aureus (VRSA) and Extended-Spectrum Beta-Lactamase (ESBL) Producing Salmonella spp.

“…In developing countries like Nigeria, control over the processing and sales of hawked foods have not been achieved presumably because most of the vendors and sellers lack adequate knowledge of food processing and handling practices. As a result, extensive studies have been conducted on the nutritional and microbial quality of Kunun-zaki and other hawked indigenous drinks and beverages to increase public awareness, and draw the attention of the relevant food authorities to the health risks and hazards associated with the consumption of such contaminated food products [15,[31][32][33][34]. Following up from our previous study [15], in this study, we aimed to determine the presence of methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant Staphylococcus aureus (VRSA) and extended-spectrum beta-lactamase (ESBL) producing Salmonella spp in Kunun-zaki drinks sold in Umuahia metropolis, Nigeria.…”