Quality Evaluation of Wine Produced from Tiger Nut (Cyperus esculentus L.) Drink

Eke-Ejiofor J^1, and Nnodim L. C¹

¹Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

Cite this paper:
Eke-Ejiofor J and Nnodim L. C. Quality Evaluation of Wine Produced from Tiger Nut (Cyperus esculentus L.) Drink. American Journal of Food Science and Technology. 2019; 7(4):113-121. doi: 10.12691/ajfst-7-4-2

Abstract

Tigernut drink is faced with the challenge of short shelf-life, which has affected its use for different nutritious drinks, therefore fermentation process which is a form of food preservation technology for limiting or reducing post-harvest wastage associated with tiger nuts usage at harvest, could help to convert it into wine. Must (the first step in wine making) was prepared from dried and fresh tigernut filtrate blended with zobo flower extract, with inoculum developed from commercial wine yeast. Fermentation of dried and fresh tigernut must were carried out over a period of seven (7) days, while microbial, physicochemical and sensory properties of the blends were also analyzed. Dried and fresh tiger nut wines were compared with commercial grape wine as control. The inoculum developed, had a yeast count of 10⁸ and 10% of must volume. The initial pH of dried and fresh tigernut musts were 4.50 and 4.20, which decreased to 3.00 for both dried and fresh tigernut wine, while the initial titratable acidity of dried and fresh tigernut must were 0.0023 and 0.0024 (%) and increased to 0.016 and 0.021 (%) respectively. The sugar content of the must decreased from 17 and 14 (%) for dried and fresh tigernut to 5 (%) for both tigernut wine respectively, while the specific gravity of the tigernut musts were 1.070 and 1.060 for dried and fresh tigernut must and 0.705 for dried and fresh tigernut wine. Dried tigernut wine had alcohol content of 8.19 % (v/v), while fresh tigernut wine had a value of 6.41 % (v/v). The microbial count of dried tigernut must before fermentation were as follows, otal acterial ount 6.61 Log₁₀CFU/ml and Total Yeast Count 8.34 Log₁₀CFU/ml,, while fresh tiger nut must before fermentation had Total Bacterial Count of 6.59 Log₁₀CFU/ml and Total Yeast Cells of 8.30 Log₁₀CFU/ml. At the end of fermentation period (7 days), total bacterial count was 1 Log₁₀CfU/ml; total yeast count was 9.99 Log₁₀CFU/ml for dried tiger nut, while fresh tiger nut had bacterial count of 1.3 Log₁₀CFU/ml and yeast count of 9.99 Log₁₀CFU/ml respectively. There was no significant (p>0.05) difference between the dried tiger nut wine and grape wine, but significant (p<0.05) difference existed between the fresh tigernut wine and the grape wine which was used as control.

Keywords:
fermentation tigernut zobo plant wine quality parameter

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Tariba B., (2011). Metals in wine –impact on wine quality and health outcomes. Biology ofTrace Element and Resource. 144: 143-154.
[2]	Baidya, D., Chakraborty, I. and Saha, J. (2016). Table wine from tropical fruits utilizing natural yeast isolates. Journal of Food Science and Technology, 53: 1663.
[3]	Lee, P., Saputra, A., Yu, B., Curran, P., and Liu, S. (2012). Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsissaturnus. Food Science and Technology. 46: 84-90.
[4]	Ezeronye, O.U. (2004). Pilando, L. B., Wrolstad, R.E and Heatherbell, DA 1985. Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine. Journal of Food Science. 50: 1121-1125.
[5]	Ray R. C., Panda S. K., Swain M. R.andSivakumar S. P (2011) Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine. International Journal of Food Science and Technology. 1365-2621.
[6]	Giri N.M.S and Praveen. S.N (2013) Production of wine from Ginger and Indian Gooseberry and a comparative of them over commercial wine. American Journal of Engineering Research. 2(5): 19-38.
[7]	Amerine, M.A. Kunkee, R. Ough, K.C.S. Singleton, V.L and Webb, A.D (1980). The technology of wine making (4th Ed). AVI, Westport, Connecticut. pg 185-703.
[8]	Shrikant, B. S. Thakor, N.J. andDivate, A.D. (2014) Fruit Wine Production: A Review. Journal of Food Research and Technology 2(3): 93-100.
[9]	TTSL (2005). Tigernuts. Chufas. Souchet. Ermandeln. PoisSucrés: Tigernut Traders, S.L. Export www.tigernut.com; http://www.tigernut.com/product3.html/.
[10]	Okafor, J.N., Mordi, J.I., Ozumba, A.U., Solomon, H.M. and Olatunji, O. (2003). Preliminary studies on the characterisation of contaminants in tiger nut (yellow variety). In: Proceedings of 27th Annual Conference and General Meeting of Nigerian Institute of Food Science and Technology Kano. Pp.210-211.
[11]	FAO (1988).Traditional Food Plants: Food and Nutrition Paper 42 Rome 239-242.
[12]	Shaker, M. A., Ahmed, M. G. Amany M. B and Shereen L. N (2009). Chufa Tubers (Cyperus esculentus L.): As a New Source of Food. World Applied Sciences Journal 7 (2): 151-156.
[13]	Deatra J. S (1999). Nutsedge: Weedy Pest or Crop of the Future? Southern Illinois University Carbondale / Ethnobotanical Leaflets / http://www.siu.edu/~ebl/
[14]	Aliyu, L. (2000). Rosella (Hibiscus sabdariffa L.) production as affected by pruning and sowing date. Applied Agricultural Technology, 6, 16-20.
[15]	Osueke, J. C., and Ehirim, F. N. (2004). Chemical, nutritional and sensory analysis of zobo drink (varsabdariffa) and selected soft drinks. Journal of Agriculture and Food Science,2, 33-37.
[16]	Yadeng, Q., Chin, K. L., Malekian, F., Berhane, M., andGager, J. (2005). Biological characteristics nutritional and medicinal values of roselle (Hibiscus sabdariffa). Circular-Urban Forestry Natural Resources and Environmental, 604, 1-2.
[17]	Ali-Bradeldin, H., Al-Wabel, N., &Gerald, B. (2005). Phytochemical pharmacological and toxicological aspects of Hibiscus sabdariffa: A review. Journal of Phytotherapy Research, 19, 369-375.
[18]	Juliani, H. R., Welch, C. R., Wu, Q., Diouf, B., Malainy, D., and Simon, J. E. (2009). Chemistry and quality of hibiscus (Hibiscus sabdariffa) for developing the natural-product industry in Senegal. Journal of Food Science, 74, (113-121).
[19]	Ezearigo, O. E., Adeniyi, P. O., andAyoade, F. (2014). Screening of natural spices for improving the microbiological, nutritional and organoleptic qualities of the ‘zobo’ drink. Journal of Applied Biosciences, 76, 6397-6410.
[20]	Mohamad, O., Mohd-Nazir, B., Abdul Rahman, M., and Herman, S. (2004). Roselle: A new crop in Malaysia. Buletin PGM, 8, 12-13.
[21]	Al-Hashimi, A. G. (2012). Antioxidant and antibacterial activities of Hibiscus Sabdariffa L. extracts. African Journal of Food Science, 21, 506-511.
[22]	Mohamed, R., Fernández, J., Pineda, M., andAguilar, M. (2007). Roselle (Hibiscus sabdariffa) seed oil is a rich source of γ-tocopherol. Journal of Food Science, 72, 207-211.
[23]	Egbere, O. J., Anuonye, J. C., Chollom, P. F., andOkpara, P. V. (2007). Effects of some preservation techniques on the quality and storage stability of zobo drink (A Nigerian, non-alcoholic beverage from Hibiscus sabdariffa). Journal of Food Technology, 5, 225-228.
[24]	Coskuner, Y.C., Ercan, R. and Karababa, E. (2002). Chemical properties of chufaCyperusesculentus L.) tubers found in the Cukurova region of Turkey. Journal Science of Food and Agriculture, 82: 625-631.
[25]	Rita, E.S. (2009). The use of tiger nut (Cyperus esculentus), cow milk and their composite as substrate for yoghurt production. Pakistan Journal of Nutrition. 6:755-758.
[26]	Amerine, M.A, and Kunkee, R.E (2002). Microbiology of Wine Making. Annual Review onMicrobiology. 2: 232-258.
[27]	Robinson, J. (2006). The Oxford Companion to Wine. Oxford University Press, New York. Ruf, J.C. (2003). Overview of epidemiological studies on wine, health and mortality. Drugs Exp. Clinical Resource. 29: 173-179.
[28]	AOAC (2005). Official Methods of Analysis (22ndEdition). Association of Official Analytical Chemists. Washington USA.
[29]	Ogu, E. O, and Mgbebu, P. O. (2011). Foundation for African development trough international biotechnology (FADIB), 19: 49-53.
[30]	Harrigan, W.F. (1998). Laboratory methods in Microbiology Academics Press, Califonia, USA.
[31]	Cheesbrough, M. (2000). Water-related diseases and testing of water diseases lies in District Laboratory Practice in Tropical Countries. Part 2 (LP. Ed). Cambridge University Press, Cambridge, U.K. Pp 143-157
[32]	Iwe, M.O. (2002). Handbook of sensory methods and analysis. Enugu, Nigeria: Rojoint Communications. Services Limited; p. 14.
[33]	Fleet, G.H (2013). Yeast interaction and wine flavor. International Journal of Food Microbiology. 86: 11-22.
[34]	Reddy, L.V, Reddy, O.V.,S (2005) Production and characterization of wine from mango fruit (Mangiferaindica). World Journal of Microbiology and Biotechnology. 21: 1345-1350.
[35]	Abbo ES, Olurin T, Odeyemi G (2006). Studies on the storage stability of soursop (AnnonaMuricataL.) juice. African Journal of Biotechnology 5: 108-112.
[36]	Bisson, L. F., and Butzke, C. E.,. (2007). The role of moderate ethanol consumption in health and human nutrition. American Journal of Enology and Viticulture, 48: 449-460.
[37]	Ndubuisi L. C. (2009). Evaluation of food potentials of tigernut tubers (cyperus esculentus) and its products (milk, coffee and wine). Dissertation. Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka.
[38]	Ogodo, A. C., Ugbogu, O. C., Ugbogu, A. E. and Ezeonu, C. S. (2015). Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine. Springer Plus, 4:683.
[39]	Akingbala, J.O. Oguntimein, G.B. Olunlade, B.A and Aina, J.O (1992). Effects of pasteurization and packaging on properties of wine from over-ripe mango (Mangiferaindica) and banana (Musaacuminata) juices. Tropical Science, 34: 345-352.
[40]	Liga, P and Diana, K (2014). Determination of mahor sugars in fresh and dried spices and vegetables using high performance liquid chromatography. In: 9th Baltic Conference on Food Science and Technology, Conference Proceedings Food Balt. p(198-201).
[41]	Keller, J.B (2010). Pineapple Wine: Directions for Pineapple Wine Baskets; Available from: http://www.ehow.com/way_5810589_direction-pineapple-winebaskets.html#ixzz14iXAYA5s. Last accessed on Nov 16 2010.
[42]	Akubor P. I (1996).The suitability of African bush mango juice for wine production. Plant Foods for Human Nutrition 49:213-219.
[43]	Jack, B.K. (2007). Wine Making. Retrieved from http://www.Jack keller.net.
[44]	Micheal, P., (2000). Foods of the Gods: Part 1-Wine in Ancient Egypt. Retrieved from: http:/www.touregypt.net/Egypt-info/magazine-meg11012000-magf.htm. (Accessed: August 12, 2010).
[45]	Mountney, G. J. and Gould, W. A. (1988). Practical Food Microbiology and Technology. AVI Books, Van Nostrand Reinhold Company, New York, USA.
[46]	Frazier, W. C and Westhoff (1978). Food microbiology. 3rd (Ed) mc Gram Hill pub.co. New Delhi Tata Nutrient utilization profile of Saccharomyces Cerevisiae from palm wine in tropical fruit fermentation. Antonie Van Leeuwenhoek 86: 235.
[47]	Garbutt, J. (1997). Essentials of Food Microbiology; Arnold Publishers. P (103-245).
[48]	Adams, M.R. and Moss, M. O., (1995). Food Microbiology. The Royal Society of Chemistry, Cambridge, UK.
[49]	ICMSF (1996).Toxigenic fungi: Aspergillus. In: Microorganisms in Foods. 5. Characteristics of Food Pathogens Academic Press, London, Pp. 347-381.
[50]	Bender, A. E. (1973). Nutrition and Dietetic Foods: 2nded. Chemical Publishing Co. Inc. Newyork.
[51]	Lake and Waterworth (1983) Munn Rankin and Hildreth‟s Foods and nutrition 13thed. Bell and Hyman Ltd London Pp 358-367.