COMPARATIVE ANALYSIS OF LOCALLY PREPARED ‘KUNUN AYA’ (TIGER-NUT MILK) CONSUMED BY STUDENTS OF KADUNA STATE UNIVERSITY, KADUNA-NIGERIA.

  • A.A. Musa Department of Biochemistry, Kaduna State University, Kaduna-Nigeria.
  • A. Hamza

Abstract

Samples of locally prepared Tiger- nut Milk (‘Kunun aya’) were obtained from three different restaurants at Kaduna State University main campus which are often consumed by students. The samples were separately subjected to proximate analysis, pH determination and Aerobic Mesophilic Bacterial Count using standard techniques to ascertain and compare their nutrient content, pH and microbial load respectively. Results of the proximate analysis as determined using standard procedures of AOAC (2003) revealed sample A (obtained from Choice Restaurant) had nutrient content of 62.8% moisture; 21.5% fat 2.69% crude protein;  5.2% crude fibre; 4.0% ash and 3.81% nitrogen-free extract. Sample B obtained from Salb restaurant, had 79.3% moisture; 11.0% fat; 3.3% crude fibre; 3.25% crude protein; 1.5% ash and 1.65% nitrogen-free extract. The last sample from Toma restaurant, had nutrient content of 82.5% moisture; 8.5% fat extract; 3.5% crude fibre; 2.9% crude protein; 2.5% ash and 0.1% nitrogen-free extract (NFE).  The pH range of the samples were between 3.5 – 4.5 while aerobic mesophilic bacterial count ranged between 1.04 x 102 – over 3.0 x 102 cfu/ml. Poor hygienic practice, Poor quality tiger-nuts and water used in the preparation might be the cause of high microbial loads recorded. The microorganisms recovered were Escherichia coli, Staphylococcus aureus, Streptococcus pyogenes, Rhizopus nigircans and Penicilium sp.   

Published
2014-05-04
Section
ARTICLES