
	Pakistan Journal of Nutrition
	Year: 2015 \| Volume: 14 \| Issue: 11 \| Page No.: 742-748 DOI: 10.3923/pjn.2015.742.748

Assessment of the Microbial and Physico-Chemical Composition of Tigernut Subjected to Different Fermentation Methods

Agbaje Rachael Bukola, Oyetayo Victor Olusegun and Ojokoh Anthony Okhonloye

Abstract: This research investigate the microbial, physical and proximate composition of tiger nut subjected to different fermentation methods such as traditional, back slope and control. Cleaned tiger nut were fermented for the period of four days in which samples were taken daily from each of the fermented groups to determine the total viable count of microorganisms associated with raw and fermented tiger nut samples, the p^Hand total titratable acidity. The result of total viable count reveal that back slope fermented milled sample has the highest microbial count of 4.16x10⁵ cfu/g while control fermented sample show the least value (2.30x10⁵ cfu/g). All the fermented samples show increment in lactic acid bacterial count throughout fermentation period. Traditional fermented whole sample had the highest fungal count of 4.40x10⁵ sfu/g while control fermented sample showed the least value (9.33x10⁴ sfu/g). The overall microorganisms isolated and identified from raw and fermented tiger nut were Streptococcus lactis, Lactobacillus plantarum, Staphylococcus aureus, Bacillus subtilis, Micrococcus luteus, Bacillus cereus, Aspergillus niger, Aspergillus fumigatus, Aspergillus flavus and Penicillum italicum. There was significant decrease in pH value while total titratable acidity (TTA) increased in the fermented samples. Fermented whole sample had the highest protein value of 7.65% while raw sample had the least (4.2%) back slope fermented sample had the lowest moisture content (3.5%). There was no significant difference in the value of fat in all the samples. Back slope fermented sample had the highest value in ash (2.5%) and carbohydrate (65.0%) while the least value was recorded in the control fermented sample ash (0.5%) and carbohydrate (45.0%). Traditional and back slope fermentation was the best methods that may increase the proximate composition of tiger nut.

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How to cite this article:

Agbaje Rachael Bukola, Oyetayo Victor Olusegun and Ojokoh Anthony Okhonloye, 2015. Assessment of the Microbial and Physico-Chemical Composition of Tigernut Subjected to Different Fermentation Methods. Pakistan Journal of Nutrition, 14: 742-748.

DOI: 10.3923/pjn.2015.742.748

URL: https://scialert.net/abstract/?doi=pjn.2015.742.748

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