A Study on Preservative Effect of Ginger (Zingiber Officinale) Extract on the Nutritional Quality and Shelf Life of Tigernut-Acha Non-Dairy Drink
DOI:
https://doi.org/10.70851/jfines.2026.3(2).191.199Keywords:
Ginger extract, Acha, Tigernut, Preservation, Shelf-life, Non-diary drinkAbstract
This study focused on the preservative effect of aqueous ginger extract on the nutritional quality and shelf life of tigernut-acha non-dairy drink. Tigernut and acha are underutilized tuber and cereal respectively. These agricultural products are known for their nutritional content such as fiber, minerals, vitamins and natural sugar and potential health benefits. Incorporating aqueous ginger extract into this non-dairy beverage serves as a natural preservative and also helps maintain its nutritional content during storage. Non-dairy beverage was produced from tigernut and acha. aqueous ginger extract (1 - 3%) was added to the drinks. All the samples were stored for 3 weeks at 4 °C. During the storage period, the total viable count (TVC), lactic acid bacteria count, and fungal count ranged from an initial value of 0.70 to 2.00 log CFU/mL and final value of 2.06 to 2.90 log CFU/mL, 1.90 to 3.14 log CFU/mL and 1.00 to 3.10 log CFU/mL respectively. Also, the percentage titratable acidity (TTA) and pH values of the drinks varied from 0.29 to 0.75 % and 3.27 to 5.56. Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa were probable organisms identified with the spoilage of tigernut-acha drinks during storage. The result of this study showed that aqueous ginger extract inhibited microbial growth in the tigernut-acha drink. This is an indication that aqueous ginger extract can serve as a preservative for tigernut and acha drink.
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Copyright (c) 2026 Olusanya Patience Abisola, Adejuwon Williams Oladapo, Malomo Adetola Adekunbi, Adio Islamiyat Yetunde, Olalere Boluwatife (Author)
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