Assessment of Microbiological and Nutritional Quality of Some Local Brands of Tigernut-Milk Sold in Benin City, Nigeria

Abstract

The quality of tigernut milk consumed by the general public could impact human health. Thus, this study is aimed at evaluating the level of nutrients and microbial contamination of some local brands of tigernut milk available in Benin city. A total of fifteen (15) samples of tigernut milk were randomly sampled. They were subjected to microbiological and proximate analysis; minerals and vitamins contents were also determined using Standard methods. Total heterotrophic bacterial count and total fungal count of the samples was within the range 1.35±0.026 x 109 - 6.50±0.040 x 109 and 1.85±0.066 x 107 - 7.95±0.076 x 107 CFU/ml, respectively. There was no significant difference (p>0.05) in the crude protein (0.71±0.011 - 0.75±0.048 %) and ash content (0.30±0.03 - 0.44±0.07 %) among the samples. The highest quantities of Ca, K, Mg, Na, Mn, P, Fe and Cu encountered in the tigernut milk was 6.79±0.51, 259.27±1.78, 8.32±0.52, 3.10±0.22, 0.49±0.15, 47.10±0.31, 8.52±0.54 and 0.03±0.01 mg/100 g, respectively. Gross energy, vitamin A and C content of the tigernut milk was within the range 73.87 - 114.58 Kcal, 20.47±0.44 - 28.20±0.28 μg 100-g and 5.37±0.42 - 7.76±0.39 mg 100-g, respectively. In summary, the samples of tigernut milk contain reasonable quantities of nutrients which could be beneficial to human health, but the products were contaminated by microorganisms. Therefore, pasteurization of tigernut milk, good manufacturing practices (GMP) and good hygienic practices (GHP) are recommended to ensure that the products are safe for human consumption.