Proximate, Mineral and Microbial Analysis of Locally Produced Juice (Kunu, Soymilk and Tigernut)

Abstract

Kunu, soymilk and tiger nut drinks are locally produced indigenous non-alcoholic beverages widely consumed in Nigeria. The beverages sold in Akwa was analysed for proximate, mineral and microbial analysis. The AOAC method of analysis was employed in the determination of proximate and mineral composition of the drinks. The following proximate results were obtained, soymilk contained 86% moisture, 2.22% ash, 0.07% fiber, 4.40% protein, 1.37% fat and 5.94% carbohydrate. For kunu; 81% moisture, 1.85% ash, 0.53% fiber, 1.85% protein, 0.81% fat and 13.96% carbohydrate. For tiger nut; 84%moisture, 3.08% ash, 0.14% fiber, 2.70% protein, 1.95% fat and 11.03% carbohydrate. Mineral analysis of soy milk contained 127.89 Ca, 0.85 Fe, 17.60 P, 147.00 Mg and 11.37 P. Kunu contained 217.90 Ca, 2.37 Fe, 113.00 K, 106.05 Mg and 20.00 P. Tiger nut contained 221.00 Ca, 2.83 Fe, 135.00 K, 175.00 Mg and 75.10 P. Total bacteria count of soymilk, kunu-zaki and tigernut ranges from (0.70 x 106 to 1.97 x 106) (cfu/ml), (0.60 x 106 to 1.90 x 106) (cfu/ml), (0.40 x 106 to1.59 x 106) (cfu/ml) respectively. Faecal bacterial count of soymilk, kunu-zaki and tiger nut ranges from (3.00 x 104 to 5.90 x 104) (cfu/ml), (3.37 x 104 to 5.50 x 104) (cfu/ml), (1.15 x 104 to 5.13 x 104) (cfu/ml). Bacteria identify are Klesiellaspp, Salmonella spp, Shigellaspp, E. coli, Vibrio spp, Staphylococcus aureus and Pseudomonas spp.