IDENTIFICATION OF MICROORGANISMS FOUND IN PRODUCTION OF TIGER NUT AND MILLET LOCAL BEVERAGE

ABSTRACT This study investigate the microbial quality of locally produced tiger nut (cyperus esculentus) and millet ( sorghum bicolor) beverages sold in Ekiti state, Nigeria. Given the widespread consumption of these traditional drinks, popularly known as kunu-aya or kunu-zaki and their often unhygienic methods of production and packaging, the research aimed to identify and quantify bacterial contaminants, particularly focusing on total aerobic bacterial and coliform counts. A total 30 beverages samples were randomly collected from street vendors and subjected to microbiological analysis using standard culture and biochemical identification techniques. The result revealed the prescence of various bacterial species including staphylococcus aureus, Escherichia coil, micrococcus spp, and streptococcus spp, among others. The study highlighted the public health risk posed by contaminated bevages and emphasized the urgent need for regulatory oversight, improved hygienic practices, and awareness among producers and consumers These finding are essential for guidling food safety policy and protecting public health in areas where such beverages are commonly consumed.