In this study, tiger nut milk was produced using a standard method and employed in yoghurt production. The following investigations were carried out on the tiger nut yoghurt produced; microbial analysis by plate count method, organoleptic evaluation using 9 point Hedonic scale and profitability analysis by cost per unit volume. The result of total plate counts were 3.5 × 10 1 cfu/ml, 4.2 × 10 1 cfu/ml, 3.7 × 10 1 cfu/ml and 4.4 × 10 1 cfu/ml for produced tiger nut yoghurt, Market yoghurt 1, Market yoghurt 2 and Market yoghurt 3, respectively. The result of yeast and mould counts were 3.7 × 10 1 cfu/ml, 4.3 × 10 1 cfu/ml, 3.8 × 10 1 cfu/ml and 4.4 × 10 1 cfu/ml for produced tiger nut yoghurt, Market yoghurt 1, Market yoghurt 2 and Market yoghurt 3, respectively. The coliform count showed no growth for all the samples. The results of the mean rating by the panellists for tiger nut yoghurt were 7.53, 6.80, 6.20, 7.80 and 7.50 for colour, taste, smell, mouth-feel and overall acceptability, respectively while the panellists mean rating for commercial yoghurts were 8.05, 6.72, 7.00, 7.40, 7.31 for colour, taste, smell, mouth-feel and overall acceptability, respectively. The economic analysis of the study revealed that it costs only N185 to produce 500ml of tiger nut yoghurt while commercial yoghurt of the same volume costs N215 on the average.

Food vending is recently a booming part of the food industry and millions of people depend on it for their daily nutritional needs especially because of its easy accessibility. It has become an important issue due to widespread food-borne diseases which are leading cause of morbidity and mortality. study is aimed at assessing the prevalence an antibiogram assay of bacteria associated with food vending in Awka-South LGA, Anambra S randomly selected towns for this study were towns in Awka-South LGA in Anambra state namely Awka (State capital), Mbaukwu and Nise. cross-sectional study and multistage sampling technique was adopted and sample size determined using a standard formula. Total of 65 were sampled. Sterile swab sticks were used to swab the palms, aprons, plates and spoons of the food vendors and the rinse method was used for bacteria isolation. Antibiotics sensitivity test of isolates was carried out using Kirby-Bauer disk diffusion method. The bacteria isolates from this study (24.41%), S. aureus (21.60%), B. cereus Pseudomonas aeruginosa (15.96%), marcescens (4.70%), Klebsiella pneumoniae and Salmonella enterica (13.38%). isolates during the course of this study showed wide resistance to conventional antibiotics especially beta lactams. The findings of this study therefore necessitate the need for sensitization of food vendors and appropriate measures should be established to monitor susceptibility patterns of microorganisms involved as this will help to avoid possible outbreaks.