CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA

This work reports the comparison in the physical properties of tiger nut tubers (Cyperus esculentus), a crop extensively cultivated in Northern Nigeria as well as in the biochemical changes which occur during the spontaneous fermentation of the soaked tubers in water for tiger nut beverage productio...

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Autores principales:	Olayinka O. ELUTADE, Olubukola M. OYAWOYE, Ediga B. AGBO
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	tigernuts brown variety yellow variety tuber length/width Lactic acid bacteria microbial profile Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/c643a634617e47f8b05c526668e6e7a2
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spelling	oai:doaj.org-article:c643a634617e47f8b05c526668e6e7a22021-12-02T19:35:52ZCYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA2068-66092559-6381https://doaj.org/article/c643a634617e47f8b05c526668e6e7a22018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/573/542https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381This work reports the comparison in the physical properties of tiger nut tubers (Cyperus esculentus), a crop extensively cultivated in Northern Nigeria as well as in the biochemical changes which occur during the spontaneous fermentation of the soaked tubers in water for tiger nut beverage production. Both the brown and yellow tuber varieties of C. esculentus were used in this study. For each variety, the length and width of 100 randomly selected tubers alongside the weight of 1000 tubers were determined. Furthermore, 10g of each variety was steeped in sterile distilled water for periods of time that ranged from 0-96 hours in order to highlight the bacterial and fungal diversities occuring among the tubers. Results of the physical properties revealed that the yellow variety tubers were highly significantly longer in length, bigger in size, have higher length/width ratio, and heavier in weight than the brown variety tubers. When steeped in water, the mean range count of log 2.763 – 10.20 CFU/g for lactic acid bacteria and log 2.073 – 7.73 for yeast/mold count in the brown tubers were significantly higher than the range of log 2.51 -6.14 and 1.56 – 8.17 obtained for the same parameters, respectively, in the yellow tubers. The dominant microorganisms during the steeping process, regardless of the variety, included Bacillus species, Gram-negative group Enterobacteriaceae, as well as yeasts, moulds, and acetic acid bacteria. These array of microorganisms are for assessment and proper selection of desirable strains, as potential starter cultures, towards tiger nut beverage production.Olayinka O. ELUTADEOlubukola M. OYAWOYEEdiga B. AGBOStefan cel Mare University of Suceavaarticletigernutsbrown varietyyellow varietytuber length/widthLactic acid bacteriamicrobial profileFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 131-140 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	tigernuts brown variety yellow variety tuber length/width Lactic acid bacteria microbial profile Food processing and manufacture TP368-456
spellingShingle	tigernuts brown variety yellow variety tuber length/width Lactic acid bacteria microbial profile Food processing and manufacture TP368-456 Olayinka O. ELUTADE Olubukola M. OYAWOYE Ediga B. AGBO CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA
description	This work reports the comparison in the physical properties of tiger nut tubers (Cyperus esculentus), a crop extensively cultivated in Northern Nigeria as well as in the biochemical changes which occur during the spontaneous fermentation of the soaked tubers in water for tiger nut beverage production. Both the brown and yellow tuber varieties of C. esculentus were used in this study. For each variety, the length and width of 100 randomly selected tubers alongside the weight of 1000 tubers were determined. Furthermore, 10g of each variety was steeped in sterile distilled water for periods of time that ranged from 0-96 hours in order to highlight the bacterial and fungal diversities occuring among the tubers. Results of the physical properties revealed that the yellow variety tubers were highly significantly longer in length, bigger in size, have higher length/width ratio, and heavier in weight than the brown variety tubers. When steeped in water, the mean range count of log 2.763 – 10.20 CFU/g for lactic acid bacteria and log 2.073 – 7.73 for yeast/mold count in the brown tubers were significantly higher than the range of log 2.51 -6.14 and 1.56 – 8.17 obtained for the same parameters, respectively, in the yellow tubers. The dominant microorganisms during the steeping process, regardless of the variety, included Bacillus species, Gram-negative group Enterobacteriaceae, as well as yeasts, moulds, and acetic acid bacteria. These array of microorganisms are for assessment and proper selection of desirable strains, as potential starter cultures, towards tiger nut beverage production.
format	article
author	Olayinka O. ELUTADE Olubukola M. OYAWOYE Ediga B. AGBO
author_facet	Olayinka O. ELUTADE Olubukola M. OYAWOYE Ediga B. AGBO
author_sort	Olayinka O. ELUTADE
title	CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA
title_short	CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA
title_full	CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA
title_fullStr	CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA
title_full_unstemmed	CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA
title_sort	cyperus esculentus: physical properties of tubers and microbiological changes during natural fermentation in nigeria
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/c643a634617e47f8b05c526668e6e7a2
work_keys_str_mv	AT olayinkaoelutade cyperusesculentusphysicalpropertiesoftubersandmicrobiologicalchangesduringnaturalfermentationinnigeria AT olubukolamoyawoye cyperusesculentusphysicalpropertiesoftubersandmicrobiologicalchangesduringnaturalfermentationinnigeria AT edigabagbo cyperusesculentusphysicalpropertiesoftubersandmicrobiologicalchangesduringnaturalfermentationinnigeria
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CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA

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