Effect of Inorganic Powder (phyllantus Amarus) and Organic Acid (potassium Metabisulphite) on the Microbiological Quality of Stored Tigernut Drink

The edible perennial grass-like plant Cyperus esculentus (tiger nut) belongs to the Sedge family. It is widely utilized in Africa, Europe, and America as a nutrient-dense diet and feed for both humans and animals. Tiger nuts are an extremely nutrient-dense and healthful food that can be consumed raw, roasted, dried, baked, or put into a refreshing drink for both young and elderly. The inability to keep the locally made tiger nut beverage fresh for an extended period of time has been a significant obstacle to the several attempts to industrialize it. Thus, this research study's main goals are to identify the reason behind the spoiling and advance the beverage's production process from local home consumption to larger commercial use. Tiger nut drink is a non-alcoholic beverage that deteriorate quickly when stored. This review focuses on the effects of adding organic (potassium metabisulphite) and inorganic (Phyllanthus amarus) preservatives to tiger nut milk on its microbiological quality of stored tiger nut drinks. It highlights the benefits and potential drawbacks of each type of preservative and provides recommendations for their use. The study reveals that while both Phyllanthus amarus and Potassium Metabisulphite are somewhat effective in controlling microbial growth in tiger nut drinks, the inorganic preservative shows slightly higher effectiveness over three days of storage at 37±2°C. The result of inorganic preservatives (0.30% Phyllantus Amarus Powder) and Organic Preservatives (0.3% Potassium Metabisulphite on the microbial load of tiger nut drinks stored at 37 0 C for 3 days, the bacterial count for inorganic preservatives ranged for tiger nut drinks from 2.1 ± 0.10x10 cfu/ml to 2.41 ±0.12x 105 cfu while the organic preservatives tiger nut drinks preserved with organic acid ranged from 2.18±0.20x102 cfu/ml to 1.98±0.15x105 cfu/ml. The fungal counts of tiger nut drinks preserved with inorganic powder (Phyllantus Amarus). This finding suggests that incorporating Phyllanthus amarus as a preservative could provide a more sustainable approach to microbial control in tiger nut drinks, though further research may be needed to enhance preservation strategies for optimal product safety and quality over extended periods. ranged from 1.09 ± 0.20x 10 cfu/ml to 1.64± 0.12x 105 cfu/ml while the organic acid tiger nut drinks preserved with organic acid ranged from 1.59± 0.10x10 cfu/ml to 2.78± 0.31x105.