|
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
Paul, 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
https://doi.org/10.33922/j.ujet_si1_2
|
View: 295 | Download: 5
Special Issue
2019 Special Issue Vol. 5 No. 3
Date Published
Monday, 06 April 2020
The contents of the articles are the sole opinion of the author(s) and not of UJET.
|
