Isolation and Identification of Microorganisms in Two Varieties of Tiger Nuts (cyperus Esculentus)

Student: Mojeedat Morenikeji Mustapha (Project, 2025)
Department of Applied Microbiology
Lens Polytechnic, offa, Kwara State.

Abstract

Tigernut tubers (Cyperus esculentus) have been widely consumed in Nigeria as Aya based on their nutritional values. This study is aimed at isolating and identifying the microorganisms in two varieties of tiger nut. Total bacteria count of the samples stored in room temperature ranged from 6.2×10⁶, 7.7×10⁵ cfu/ml and 10.1×10⁴ cfu/ml for sample A and sample B had total bacteria count of 7.3×10⁶, 10.3×10⁵ cfu/ml and 13.3×10⁴ cfu/ml. Total coliform counts of the samples ranged from 2.0×10⁴ sfu/ml to 4.2×10³ sfu/ml for sample A and 3.9×10⁴ sfu/ml to 6.2×10³ sfu/ml. Four bacteria were biochemically characterized indicating the prevalence of bacterial contamination of the tigernut samples. Streptococcus pyogenes, Staphylococcus aureus, Pseudomonas fluorescens and Bacillus subtilis were associated with the samples. The suspected fungi isolated were Penicillium expansum, Rhizopus stolonifer and Aspergillus niger.

Keywords
Tiger nut Cyperus esculentus bacteria count contamination microorganisms fungi
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