JOURNAL OF BIOSCIENCE AND BIOTECHNOLOGY DISCOVERY
Integrity Research Journals
ISSN: 2536-7064
Model: Open Access/Peer Reviewed
DOI: 10.31248/JBBD
Start Year: 2016
Email: jbbd@integrityresjournals.org
Fermentation of tiger nut milk using Lactobacillus plantarum: An Implication for aflatoxin reduction
https://doi.org/10.31248/JBBD2026.249 | Article Number: 7B22CDD13 | Vol.11 (1) - February 2026
Received Date: 19 January 2026 | Accepted Date: 20 February 2026 | Published Date: 28 February 2026
Authors: Ogunkanmi, J. O.* , Mabadeje, O. I. , Alfred, M. O. , Adeleye, T. M. , Oni, E. O. , Kajihausa, O. E. and Afolabi, O. R.
Keywords: fermentation, Aflatoxin, lactic acid bacteria, mould, pasteurisation.
Tiger nut (Cyperus esculentus) is a spherical rhizome crop that can be eaten raw, dried or processed. The study aims at examining the effects of fermentation on aflatoxins present in tiger nuts (Cyperus esculentus (L) milk using lactic acid bacteria. This study enumerated microorganisms in tiger nut milk during fermentation using standard microbiological methods. Extraction and quantification of aflatoxin were determined by HPLC analysis. All data obtained were statistically analysed using one-way analysis of variance (ANOVA). Unpasteurized big tiger nut milk had a total bacteria count of 6.40±0.57 CFU/mL, total Lactic Acid Bacteria (LAB) count of 0.80±0.07 CFU/mL and yeast count of 5.50±0.57 CFU/mL while pasteurized big tiger nut milk had a total bacteria count of 3.60±0.42 CFU/mL, total LAB count of 0.20±0.01 CFU/mL and yeast count of 0.30±0.03 CFU/mL. The Lactic acid bacteria isolated from the tiger nut drink were identified as lactococcus spp, Lactobacillus plantarum and Lactobacillus fermentum. Aflatoxin concentration of pasteurised big and small tiger nut milk fermented by Lactobacillus plantarum reduces as values range from 37.56 ±0.00 µg/kg at 0 h; 8.83 ±0.05 µg/kg at 24 h; 3.49 ±0.57 µg/kg at 48 h; 00.00 ±0.00 µg/kg at 72 h, and 96 h respectively. The study revealed that fermentation of tiger nut milk using L. plantarum significantly reduced the microbial loads and aflatoxins. Hence, the process of fermentation and pasteurisation improved the quality of tigernut milk and ensured stability and safety for consumers. I recommend that the tigernut milk should be kept in the freezer after 48-72 h of storage (room and fridge), which is sufficient for the reduction of the microbial load and aflatoxin in the tigernut milk.
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