World Journal of Food Science and Technology

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Volume 2, Issue 4, December 2018

  • Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink

    Eke-Ejiofor Joy, Awaji Rosline

    Issue: Volume 2, Issue 4, December 2018
    Pages: 62-68
    Received: 13 January 2019
    Accepted: 21 February 2019
    Published: 16 March 2019
    DOI: 10.11648/j.wjfst.20180204.11
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    Abstract: The microbiological and storage properties of spiced Tiger nutdrinkproduced from different ratios of fresh and roasted Tiger nut and date palm as sugar replacer were evaluated. Tiger nut drinks were prepared using three locally available spices namely, ginger (Zingiberofficinale Rosc), galic (Allium sativa) and ehuru (Monodoramyristica) spices, pas... Show More
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