EVALUATION OF TOXIGENIC FUNGI FOUND IN TIGER-NUT DRINKS SOLD IN LAGOS STATE

Tiger-nut drink is a refreshing drink prepared mainly with tiger-nuts (Cyperus esculentus), sugar and water. It is locally produced and consumed in Lagos State for its health benefits which could be compromised due to contamination, hence the need for evaluation. This study is aimed at the evaluation of toxigenic fungi in tiger-nut drinks sold in Lagos State. 10 (ten) branded and unbranded samples (six branded samples and four unbranded samples) of tiger-nut drinks were purchased in duplicates from different vendors in Lagos State (Oshodi and Ikorodu). Standard analytical methods were employed. Isolation of toxigenic fungi was carried out using spread plate agar method. The toxigenic fungi isolated were identified using morphological analysis and toxin extraction. The pH of the tiger-nut drink samples ranged from 4.60 to 5.14. On potatodextrose agar, the branded tiger-nut drinks stored at fridge temperature have the lowest colony counting while the highest colony counting was recorded in the branded tiger-nut drinks stored at room temperature. The isolates produced aflatoxin varying from 0.00000 to 22.48874 e-5. The microorganisms identified were Mucor spp., Acremonium spp., Aspergillus flavus and Aspergillus niger. A high level of toxigenic fungi has been observed from this study and they arecapable of posing health threats of food borne infections to the society. This truncates the nutritional value of the tiger-nut drinks, and points to either a production flaw during the processing stage, lack of good manufacturing practices or an exposure to contamination of the raw materials. The environments where tiger-nut drinks are being produced should be monitored, good manufacturing practices should be adhered to and storage conditions should be monitored. This will contribute to the reduction and eventual elimination of the high microbial contamination of tiger-nut drinks sold in Lagos State.