Abstract

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Freshly prepared tybo drink has a short shelf life which could be extended using chemical preservative. In this study, 0.1 % and 0.3 % concentration of sodium benzoate and acetic acid were incorporated into tybo drink which constitute zobo drink and tigernut milk mix together in the ratio 1:1, 3:1 and 1:3. Tybo drinks without preservative were the control samples. All the products were stored at room temperature (28±2 oC) for fifteen (15) Days. The total titratable acidity (TTA), pH and microbiological quality of the stored drinks were monitored using standard methods. Our results showed that during storage of the drinks, there was reduction in TTA (0.12 - 0.08 %) but increase in pH (3.16 - 5.63), total bacterial count (4.49 - 7.48 log10CFU/ml) and total fungal count (4.87 - 5.55 log10CFU/ml). Microbial counts of each control sample were higher than other tybo drinks of the same tigernut-zobo drink ratio treated with chemical preservatives with few exceptions. Bacterial genera isolated from the drinks during storage were Bacillus, Micrococcus, Shigella, Enterococcus, Proteus, Lactobacillus, Staphylococcus, Streptococcus, Serratia, and Pseudomonas sp, whereas fungi genera were Coccidioides, Aspergillus, Penicillium, Microsporium, Trichophyton, Cryptococcus, Saccharomyces, Aphanoascus, Candida, Chrysosporium, Mucor, and Rhizopus. Based on total aerobic plate counts of foods recommended by International Commission on the Microbiological Specifications for Food (ICMSF), the stored tybo drinks was fit for consumption within nine (9) days. Hurdle technology and Hazard Analysis and Critical Control Points (HACCP) during production of the drinks is recommended in order to eliminate pathogenic microbes identified in the product during storage which could be of public health concern

Keywords: Tybo drink, Physicochemical properties, Acetic acid, Sodium benzoate, Shelf life