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Orhevba, B. A.
Department of Agricultural and Bioresources Engineering, Federal University of Technology, P.M.B 65, Minna, Niger State
Bankole, O. S.
Department of Agricultural and Bioresources Engineering, Federal University of Technology, P.M.B 65, Minna, Niger State
Tosin, T.
Department of Agricultural and Bioresources Engineering, Michael Okpara University of Agriculture, Umudike, Abia State
ABSTRACT
The aim of this
study was to evaluate the effect of pasteurisation on the microbial property of
tiger nut-soy milk blend. Twenty-six different formulations (F1 – F26) were prepared
from tiger nut and soy milk and packaged in plastic bottles for pasteurisation.
The process treatments employed were; pasteurisation temperature, pasteurisation
duration and mixing duration which varied from 60 - 800C, 5 - 20 secs
and 5 - 15 mins respectively. Microbial analysis was carried out on all the
twenty-six samples. The method of total coliform bacteria count was adopted in
assessing the microbiological quality of the milk. The results showed that all
the counts for the microbiological quality of the twenty-six blends were below
the maximum acceptable limit of 1.0 x 106 (cfu/ml) for
consumption. Formulation eighteen was found to be the safest with total
coliform bacteria count of 1.0 x 103 (cfu/ml).
Pasteurised tiger nut-soy milk is safe for drinking. Microbiological
examination showed that the total coliform count decreased with increase in
pasteurisation temperature.
Keywords: Tiger nut milk, soya milk, pasteurisation, microbial analysis, coliform
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Conference Code
IECON2019
Conference Title
ENGINEERING FOR SUSTAINABLE ECONOMIC DIVERSIFICATION, FOOD AND NATIONAL SECURITY
ISBN
978-978-53175-8-9
Date Published
Friday, September 20, 2019
Conference Date
2nd - 4th September, 2019
The contents of the articles are the sole opinion of the author(s) and not of UJET.
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