Production Of A Probiotic Fruit Drink From Tiger Nut (Cyperus Esculentus)

ABSTRACT

Yoghurt was produced from tiger nut milk [Cyperus esculentus] by fermentation using starter culture of Lactobacillus bulgaricus at 37°Cfor l2hours and analysed for its microbial quality, chemical qualities, which included pH, Titratable acidity and sugar contents. The results obtained showed that the pH of the various product ranged from 5.82 to 5.13, after l2hours of fermentation and from 5.13 to 4.72, Titratable acidity [lactic acid] from 0.2-0.55, and sugar content from 18.5-6.0%. The microbial load increased after l2hours of fermentation within 6days of storage at 4°C. This study has shown that is fessible to prepare acceptable yoghurt like product from tiger nut which is of economic and public health significance. Hence tiger nut is relatively cheap and could serve as a good alternative to cow milk in the production of yoghurt.