PRODUCTION OF YOGHURT FROM TIGERNUT (CYPERUS ESCULENTUS) USING LACTIC ACID BACTERIA ISOLATED FROM NONO
Abstract
The study investigated the microbial, proximate, and sensory properties of yogurt produced from tiger nut (Cyperus esculentus). Proximate analysis revealed high carbohydrate content (64.62%) and moderate moisture (13.83%), protein (6.49%), and ash (6.96%) levels, indicating a nutrient-rich product. The pH was measured at 6.5, with a titratable acidity of 12.3%, suggesting suitable fermentation. Bacterial isolates identified included Staphylococcus aureus, Lactobacillus spp., Micrococcus spp., and Enterococcus spp., with Lactobacillus spp. being the desirable starter culture. Fungal contaminants isolated included Aspergillus niger, Rhizopus stolonifer, Penicillium spp., and Candida albicans. Despite the presence of potential spoilage organisms, microbial counts remained within acceptable ranges. Sensory evaluation showed favorable scores for appearance, aroma, taste, and overall acceptability. This study supports the potential of tiger nut milk as a viable non-dairy alternative for functional yogurt production.
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