MICROBIOLOGICAL QUALITY OF TIGERNUT DRINK SOLD IN EKITI STATE UNIVERSITY

Tigernut drink (Cyperus esculentus), a widely consumed non-alcoholic beverage, is known for its rich nutritional content and health benefits. However, its microbiological quality remains a significant concern, especially when produced and sold under potentially unhygienic conditions. This study investigates the microbiological quality of tigernut drink sold within Ekiti State University, evaluating the presence and levels of microbial contaminants, including bacteria and fungi, that may pose health risks to consumers. Samples of tigernut drink were collected from various vendors within the university premises and analyzed using standard microbiological techniques. Total viable bacterial count (TVC) and the presence of pathogenic microorganisms were determined using appropriate culture media and biochemical identification methods. Preliminary findings indicate a high microbial load in several samples, with bacterial contaminants including Escherichia coli, Bacillus licheniformis, Staphylococcus aureus, Bacillus cereus, and Coagulase negative staphylococcus suggesting possible fecal contamination and poor hygiene practices during production, storage, or handling. The study underscores the need for stringent hygienic measures in the production and distribution of tigernut drink to ensure consumer safety.