TO ISOLATE AND IDENTIFY THE PRESENCE OF BACTERIA IN TIGER NUT DRINK WHICH CAN BE HARMFUL TO HUMAN HEALTH.

Tiger nuts (Cyperus esculentus) are members of the Cyperaceae family. It is a free-growing tuber and is widely consumed by humans in Nigeria and other parts of West and East Africa (Abaejoh et al., 2016). It can be eaten raw or after being soaked in water as a meal. Examining tasks have been based on the development of drinks from native raw materials, which has led to the consumption of locally raw materials tiger-nut drink (Tiger-Nut Drink ) also known as (Kunun-aya) which is a traditional fermented spicy non-alcoholic drink popular in Nigeria's Northern zone for its nutritional and therapeutic characteristics, especially during the dry season (Okafor et al., 2013). Because of its high nutrient content, which originates from tiger nut extract, it's a white and very pleasant energy drink especially when cooled. Tiger nut protein has a high biological value due to the many required amino acids included in it (Ojobe et al., 2019). The high dietary fibre content of tiger-nut suggests that it could be beneficial in the treatment and prevention of a range of diseases, including colon cancer, coronary heart disease, rotundity, diabetes, and gastrointestinal issues (Anderson et al., 2019). It has 5.8% humidity and is high in protein (7%), as well as carbohydrate such as reducing sugar (7.4%), soluble polysaccharide (7.4%), and starch (86.4%). Although tiger nut drink has contributed to the improvement of people's living conditions, particularly women, where the majority of women have developed the experience for marketable milk production (Musa et al., 2023; Nwobosi et al., 2013), they have attempted to delay its decomposition by adding natural tropical preservatives and some physical techniques such as short temperature, long time pasteurization, and refrigeration, but with little success that could allow tiger nut drink to be consumed. tiger-nut drink , on the other hand, has a very limited shelf life in tropical Africa and Nigeria, and should be consumed in the range of 24 hours of manufacturing, depending on storage conditions. The product's shelf life is drastically reduced by high temperatures and moisture (Nutso, 2024). As a result, tiger-nut drink is frequently linked to microbial contamination, such as bacteria and molds (Onovo et al., 2017; Nutso, 2014). Due to the deteriorating effects of some microorganisms on raw tiger nut drink, its short shelf life prevents widespread consumption (Abaejoh et al., 2020). tiger-nut drink 's shelf life was extended as a result of pasteurization and the addition of ginger, garlic, and citric acid (Kayode et al., 2017; Akoma et al., 2016; Nwobosi et al., 2013). Microorganisms such as Bacillus subtilis, Staphylococcus aureus, Aspergillus flavus, Aspergillus niger, Fusarium solani, Saccharomyces cerevisiae, S. fubiligera, Candida pseudotropicalis and so on have been associated with exposed tiger nut (Gambo et al., 2014; Onovo, 2007). However, just a few can induce microbial spoilage, which causes sensory quality to deteriorate, resulting in off-flavours, visual changes, and odour in the drink, all of which are damaging to human health. (Hubert et al., 2011).