EVALUATION OF BACTERIOLOGICAL QUALITY OF LOCALLY PRODUCED DRINKS (TIGERNUT AND ZOBO DRINKS) SOLD AT YUSUF MAITAMA SULE UNIVERSITY, KANO

ABSTRACT Tigernut and zobo drink are regarded as indigenous drinks produced mostly in the North and are prepared in different ways and served on several occasions. This research aimed to evaluate the bacteriological quality of locally produced drinks (tigernut and zobo) sold at YUSUF MAITAMA SULE UNIVERSITY, KANO. The objectives included determining the aerobic mesophilic bacterial count in the samples and detecting the presence of coliform bacteria.The study design was experimental. Fifteen samples were purchased and taken to the laboratory for bacteriological analysis. The results revealed the presence of Escherichia coli and other coliforms in the samples. The aerobic bacterial count ranged from 4.5×10⁴ to 150×10⁴ for zobo drink, while tigernut drink ranged from 3.4×10⁴ to 84.5×10⁴.The total coliform count showed that zobo sample A had the highest positive tubes, whereas tigernut samples D and E had the highest. The result also reveal the presence of Escherichia coli and other coliform species indicates potential health risks such as vomiting, stomach upset, diarrhea, and fever, which can be fatal. Hence,the need for producers and vendors of these dricks to take hygienic measures in preparation, storage of the products to avoid food infection and intoxication associated with the microorganisms.