Organoleptic Characteristics of Tiger Nut Drink (Kunu Ayaya) Preserved By Herbs

W. S. Lawal *

Department of Animal Production Technology, Kwara State Polytechnic, P.M.B-1375, Ilorin, Kwara State, Nigeria.

R. T. Yusuf

Department of Science Laboratory Technology, Microbiology Unit, Kwara State Polytechnic, Nigeria.

A. O. Atanda

Department of Crop Production Technology, Kwara State Polytechnic, P.M.B-1375, Ilorin, Kwara State, Nigeria.

Q. O. Hassan

Department of Hospitality Management, Kwara State Polytechnic, P.M.B-1375, Ilorin, Kwara State, Nigeria.

A. K. Alaya

Department of Agricultural Technology, Kwara State Polytechnic, P.M.B-1375, Ilorin, Kwara State, Nigeria.

T. M. Olorundare

Department of Fisheries Technology, Kwara State Polytechnic, P.M.B-1375, Ilorin, Kwara State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Tiger nut drink (Kunu ayaya) is a local drink that has a life span of one day immediately after preparation because spoilage set in. instead of using a preservative that contains chemical that has negative effects on final consumer of the drink, five (5) different herbal material that has antioxidant properties will be tried to preserve the drink and study the effect of each of them on organoleptic characteristics. The plant parts have been screened and tested for In-vitro experiment, 2kg of Tiger nut is used to prepare the drink each for each of the five herbal materials, and graded levels of the herbal plants are used, 2g, 4g and 6g of each of the herbal materials are added to 2kg of Tiger nut drink (Adasonia digitata, Tamarind, Tumeric, Pakia biglobasa and Moringa olifera), therefore each herbs will then have three (3) levels of treatments and the five (5) herbs make a total if fifteen (15) treatments with a control drink without any treatments making a total of  sixteen (16) bottles, covered with paper foil in the laboratory at room temperature for a week to study the shelf life, organoleptic characteristics is then carried out on the first day on the control while after a week, the procedure is repeated to take data that was subjected to statistical analysis using Randomised complete block design (RCBD). There are twenty (20) pernalist of ten (10) each of male and female with age ranging from 18-22 years old. At the end of the fifth day, it was observed that those stored with Pakia biglobosa is   better, followed by Adasonia digitata (P<0.05).

Keywords: Preservatives, tumeric, microbial growth, screened and tamarind


How to Cite

Lawal , W. S., Yusuf , R. T., Atanda , A. O., Hassan , Q. O., Alaya , A. K., & Olorundare , T. M. (2023). Organoleptic Characteristics of Tiger Nut Drink (Kunu Ayaya) Preserved By Herbs. Asian Journal of Food Research and Nutrition, 2(4), 380–384. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/62

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