<b>Effect of Fermentation Duration On Physicochemical and Microbiological Properties of Tiger Nut   Milk (<i>Cyperus esculentus</i>)</b>

The study investigated the effect of the extent of fermentation time on the physicochemical and microbiological properties of tigernut milk using standard laboratory procedures. The unfermented (Control) sample was subjected to physiochemical and microbiological analysis, while the remaining samples were exposed at room temperature and allowed to undergo spontaneous fermentation for 12, 24, 36, and 48 hours, respectively, before analysis. The samples were analysed to determine the physicochemical properties, and the results were further analysed using ANOVA and ranged from pH (6.52a±0.30) of unfermented, (4.37b±0.42) of 12hrs fermented, (3.99b±0.04) of 24hrs fermented, (3.86b±0.26) of 36hrs fermented,(3.67b±0.32) of 48hrs of fermented., TTA(g\L) (0.20b±0.14) of unfermented, (0.45ab±0.07) of 12hrs of fermented (0.55ab±0.21)of 24hrs , (0.65ab±0.21) of 36hrs (0.85a±0.35) of 48hrs of fermented., Moisture (%) (90.41a±1.90) of unfermented, (89.58a±4.45) of 12hrs fermented,(88.68a±1.90)24hrs, (91.67a±3.79) of 36hrs (93.22a±4.74) of 48hrs., Total solid TS (%) (9.59a±1.90)of unfermented, (10.42a±4.45)12hrs of fermented,(11.33a±1.90) of 24hrs fermented, (7.84a±3.90) of 36hrs fermented, and (6.78aa±4.74) of 48hrs fermented. The biochemical characterisation of the microorganisms in the juice samples fermented for 24 - 48 hours had increased significantly (p< 0.05) higher bacteria than the unfermented sample, and the sample fermented for 12 hours. The microbiological quality of the juice determined shows growths of Staphylococcus aureus, Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, Penicillium and Aspergillus niger. The findings conclude that this microorganism can lead to food poisoning and reduce shelf life, leading to food spoilage. The presence of these microorganisms can be linked to improper hygiene practices during preparation or contamination from human handlers.