Comparative Microbial Analysis and Storage of Tigernut-Soy Milk Extract

Fresh tigernuts and soybean seeds were processed and blended at different proportions to formulate six new products of natural Tigernut?Soy Milk Extract (TSME) samples: (TME: SME)? 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 without addition of spices and chemical preservatives. The samples were evaluated for their microbiological status. Microbiological examination of the products was carried out for a period of 14 days under refrigeration storage (4°C) and ambient storage (28±2°C). A total of 7 different genera of microorganisms were isolated from the blends and a direct relationship existed between the microbial content of the samples and the rate of substitution. Varying proportions, length of storage and storage conditions significantly (p<0.05) affected the microbiological status of the samples. The refrigerated milk products were microbiologically stable during storage and had no coli form growth throughout the storage period. The bacterial and fungal growth at zero days of storage was not higher than 102cfu?ml; however, the samples stored under ambient condition had 104cfu?ml. The microbial status of the samples revealed that the different storage conditions (refrigeration and ambientstorage) affected the quality of beverages differently, thus the beverage should be consumed immediately after processing.