FERMENTATION OF TIGER NUT USING LACTOBACILLUS PLANTARUM AND SACCHAROMYCES CEREVISIAE

ABSTRACT

The food potentials of tiger nut tubers (Cyperus esculentus) locally known as “aki- hausa” in Igbo, “aya” in Hausa and “ofio” in Yoruba were evaluated. The proximate composition of 5g of raw tiger nut yielded 5.90±1.05 of %protein, 37.26±1.78 of %moisture, 20.42±1.00 of % fat, 9.28±0.39 of %fibre, 0.91±0.00 of % ash and 26.23±0.94. After fermentation using Lactobacillus plantarun  the proximate composition read thus; %protein increased from 5.90-6.76,                  % moisture content 37.26-45.26, % fat 20.42- 1.12, % fibre 9.28- 0.26, % ash 0.91- 1.29 and % carbohydrate increased from 26.23-45.31. Physico-chemical analysis was carried out on the yoghurt produced; %pH 6.10, %Specific gravity 1.119, %TTA 0.23, %Total Solid 21.31 and % ethanol nil.  Tiger nut was equally fermented using Saccharomyces cerevisiae  for 11 days. Physico-chemical analysis was carried out within the days of fermentation. Ethanol was extracted and its specific gravity was read. %pH decreased from 6.60-3.45, %TTA increased from 0.21-1.27, % Total solid decreased from 18.20-8.40, % sugar decreased from   20.50-2.15 while % alcohol increased from 0.00-7.28. The specific gravity of the extracted ethanol yielded 0.73%. It can be concluded that ethanol and yoghurt can be produced from tiger nut using Lactobacillus plantarum and Saccharomyces cerevisiae through fermentation process. Therefore, it is recommended that further research should be carried out towards the production of yoghurt and ethanol from tiger nuts.

TABLE OF CONTENTS

TITLE PAGE                                i                                                                                                               CERTIFICATION                                                                                                       ii   DEDICATION                                                                                                             iii          ACKNOWLEDMENT                                                                                                 iv  ABSTRACT                                                                                                                  v        TABLE OF CONTENTS                                                                                         vi - viii    LIST OF TABLES                                                                                                        ix                                                  LIST OF FIGURES                                                                                                       x

CHAPTER ONE                                                                                                                      1

1.1              Introduction                                                                                                          1

1.2              Aims                                                                                                                     2

CHAPTER TWO                                                                                                                      3

2.1              History of tiger nut                                                                                                3

2.2               Nutritional composition                                                                                        5

2.3              Anti nutritional properties                                                                                      5

2.4              Anti microbial properties                                                                                       6

2.5              Organisms used in tiger nut                                                                                    7

2.6               Ecology of tiger nuts                                                                                             8

2.7            Health and nutritional importance                                                                            8

2,8            Economic importance                                                                                              10

2.9            The yeast Saccharomyces cerevisiae                                                                       10

2.10           Bioethanol                                                                                                               11

2.11           Lactobacillus plantarum                                                                                         12

2.12           Yoghurt                                                                                                                   13

2.13           Fermentation                                                                                                           14

CHAPTER THREE                                                                                                                   19

3.0             Materials and methods                                                                                            19

3.1             Materials                                                                                                                      19

3.2             Methods                                                                                                                       19                                                                                   

3.2.1         Sample preparation                                                                                                  19

3.2.2          Preparation of tiger nut milk                                                                                   20

3.2.3          Production of starter culture                                                                                   20

3.2.4           Production of tiger nut yoghurt                                                                                  20

3.2.5          Production of ethanol using tiger nut tubers                                                          21

3.2.6          Determination of pH                                                                                             21

3.2.7              Determination of titratable acidity                                                                      21

3.2.8              Determination of Total Solid/ Moisture content                                                  22

3.2.9              Determination of Specific gravity (Relative density)                                          22

3.2.10            Determination of sugar content                                                                          23

3.2.11            Determination of ethanol content                                                                       23

3.2.12            Crude protein content                                                                                         24

3.2.13             Mineral ash content                                                                                             25

3.2.14             Crude fat content (soxhlet method)                                                                    25

3.2.15           Carbohydrate content                                                                                           26

3.2.16           Crude fibre content                                                                                              26

CHAPTER FOUR                                                                                                                     27

4.1                  Results                                                                                                               27-36

CHAPTER FIVE                                                                                                                      37

5.1             Discussion                                                                                                              37

5.2.           Conclusion                                                                                                              39

5.3            Recommendations                                                                                                   39  

REFERENCE     

LIST OF TABLES

TABLE 2.1.      Classification of tiger nut                         4

TABLE 4.1.      Proximate composition of raw tiger nut                29

TABLE 4.2.      Effect of fermentation using Lactobacillus plantarum for yoghurt production     30

TABLE 4.3.     Physico-chemical properties of yoghurt produced using Lactobacillus plantarum     31

LIST OF FIGURES

FIG. 4.1.           Picture of tiger nut used for the experiment.                                          28

FIG. 4.2.           % total solid change in the physico-chemical analysis of the tiger nuts used for alcohol production, Saccharomyces cerevisiae serving as inoculum.                                  32

FIG. 4.3.            % pH change in the physico-chemical analysis of tiger nuts used for alcohol production using Saccharomyces cerevisiae.                                                                       33

FIG. 4.4.            % TTA change in titratable acidity during the fermentation of tiger nuts for alcohol production.                                                                                                               34

FIG. 4.5.            % alcohol change in the physico-chemical analysis carried out on tiger nuts used for alcohol production.                                                                                                 35

FIG. 4.6.             % change in sugar content of tiger nuts used for alcohol production using Saccharomyces cerevisiae.                                                                                                   36

CHAPTER ONE

1.1 INTRODUCTION

Fermentation is a process whereby microorganisms are utilized to convert solid or liquid substrates into various products. The substrate used varies widely, any material that supports microbial growth being a potential substrate (Chisti, 1999). Fermentations mainly require only a single species of microorganism to effect the desired chemical   changes. It is influenced by numerous factors such as temperature, pH, nature and composition of the medium, dissolved O₂, operational system (e.g batch, fed-batch, continuous), feeding with precursors, etc. the type will be discussed extensively in the chapter two of this work.

Tiger nut (Cyperus esculentus) is a crop which belongs to the division-Magnoliophyta, class Liliopsida, order Cyperales and family-Cyperaceae. It was   found to be a cosmopolitan perennial crop of the same genus as the papyrus plant. The plant is also called earth almond, yellow nut grass (Adejuyitan, 2011). Tiger nut is also known by various other names such as chufa (Spanish) aki-Hausa (by the Igbo tribe of Nigeria), Ofio (Yoruba tribe of Nigeria) and Aya (Hausa tribe of Nigeria) (Bamishaiye, 2011).Tiger nut is a perennial crop that is unexploited in Nigeria. It is available in fresh, semi-dried and dried form in the markets where it is sold locally and consumed even uncooked.(Rita, 2009).

Tiger nut has been reported to be a healthy food, since its consumption can help prevent heart disease and thrombosis, thus it is said to activate blood circulation (Agbaje et al, 2015).

Cyperus esculentus has been cultivated since early times (especially in West Africa and South Europe) for its small tuberous rhizomes which are consumed raw or roasted, used as hog feed or pressed for its juice to make a beverage. It is also used in the production of yoghurt and flour (Adejuyitan, 2011). Non-drying oil is equally obtained from the rhizomes. In West Africa, the plants are gathered from the wild while it is a troublesome weed in planted field in south United State (Belewu and Belewu, 2007).

In Nigeria, there are three varieties that are cultivated, they include the black, brown and yellow. Among these, only two varieties (yellow and brown) that are readily available in the market. The yellow variety is preferred to all other varieties because of its inherent properties like its bigger size, attractive colour and fleshier body. It also yields more milk, contain lower fat and more protein and possesses less anti-nutritional factors (Adejuyitan, 2011).

Saccharomyces cerevisiae otherwise known as brewers/bakers’ yeast is a fungus which uses sugar for food. It is a top fermenter yeast. It is transmitted by social wasps since it is not airborne. Saccharomyces cerevisiae has an optimum temperature of 30-35⁰c. They are found in the wild growing on the skin of, grapes, palm wine and other fruits. Saccharomyces cerevisiae is of great importance in the world. It is responsible for the production of ethanol in alcoholic drinks. It causes rising in bread dough, it is easily cultured, it grows rapidly, its entire genome is known and it can be transformed with genes from other sources.(Forsburg, 2005).

Lactobacillus plantarum is a member of genus Lactobacillus. It is found in fermented food products and also in anaerobic plant matter. It was first isolated from human saliva. It is a gram positive aerotolerant that grows at 15⁰c (Daniel et al, 2006). Lactobacillus is a probiotic strain able to reside in the human colonic mucosa invio due to a specific mechanism of mannose adhesion. It increases the amount of propionic acids, carboxylic acid in stools of healthy individuals (Philippe et al, 2012). Lactobacillus plantarum has antibacteriaial activities against a wide variety of bacteria.

1.2 Aims includes:-

·       To ferment tiger nuts using Saccharomyces cerevisiae and Lactobacillus plantarum.

·       To produce alcohol and biomass from tiger nuts using Saccharomyces cerevisiae.

·       To produce yoghurt from tiger nuts using Lactobacillus plantarum.

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