Proximate Composition and Microbiological Quality of “Kunu-Aya”: A Locally Produced Non-Fermented Beverage in Nigeria

Kunu-aya” is non- fermented beverage locally produced from Cyperus esculentus (Tiger nut) and Phoenix dactylifera (Dates) based milk. This study determined the proximate composition microbial quality of laboratory “Kunu-aya” following standard methods. Biochemical characterization method was carried out for identification associated isolates. The results revealed that contains; moisture content 59.44±0.05, Ash 5.02±0.07, crude fat 8.108±0.03, Crude fibre 9.16±0.04, protein 8.983±0.26, carbohydrate 9.3±0.05 energy 182.69kcal. also contains significant amounts magnesium (Mg) 2.045±0.05, potassium (K) 40.506±0.05, phosphorus (P) 4.506±0.03, copper (Cu) 0.018±0.04, zinc (Zn) 48.001±0.01, iron (Fe) 0.408±0.04, sodium (Na) 6.031±0.07 calcium (Ca) 0.196±0.03. total viable bacteria count sample 4.0 x 104 CFU/ml fungal 2.7x 102 CFU/ml. Species Staphylococcus spp (50%), Bacilli spp. (16.7%) Streptococcus Micrococcus are predominant contaminants beverage. Besides, fungi species Aspergillus (60%), Penicillium (20%) Rhizopus were isolated. load obtained exceeded acceptable limit stipulated dairy drinks. Based on mineral contents “Kunu-aya”, its rich essential can provide nutrients human nutrition. Therefore, production this under strict hygiene conditions will improve microbiological reduce health risk with consumption.