Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 25, 2025Open Access

Effect of Fermentation Duration On Physicochemical and Microbiological Properties of Tiger Nut Milk (Cyperus esculentus)

View Full Paper
Ask AI
Bookmark
Share

Authors

CAC. AnthonyFAFrançois AnthonyNUNdorenyin Saviour Udofia

Discussion

Loading...

Member takes

Implication

The study examines how fermentation duration affects physicochemical and microbiological properties of tiger nut milk.

Key Points

  • Fermentation duration significantly alters the physicochemical properties of tiger nut milk.
  • Microbiological analysis revealed growth of Staphylococcus aureus and other microorganisms after fermentation.
  • Longer fermentation times might lead to reduced pH and increased total acidity in the milk.
  • Improper hygiene practices during preparation may contribute to food spoilage and health risks.

Cite This Study

Anthony et al. (2025) studied this question.

synapsesocial.com/papers/68d5da9cddad3c16d4636e08https://doi.org/10.54117/gaqe6y68
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Bio-nutritional and microbiological quality assessment of tiger-nut-enriched instant sorghum kunu-zaki beverage as potential milk-analogue2025 · 1 citations
  2. 2Physicochemical, Microbial, and Nutritional Evaluation of Tiger Nut Yogurt as a Plant‐Based Alternative to Conventional Dairy Yogurt2025 · 3 citations
  3. 3Optimization and Evaluation of Soy-Tiger Nut Milk as Beverage2025
  4. 4Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.)2025 · 2 citations
  5. 5Effect of Fermentation Time on the Nutritional Composition of Soybean-Based Yoghurt: A Review2025