Production and Quality Evaluation of Baobab Pulp Enriched Tigernut Milk
Omolola Morufat Ajila1, Hassan Shehu Mohammed2 and Sherifat M
1Department of Nutrition and dietetics Kaduna polytechnic, Kaduna State, Nigeria
2Department of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeria
3Center for Distance Learning, Ahmadu Bello University, Zaria, Nigeria
*Corresponding Author: Omolola Morufat Ajila, Department of Nutrition and
Dietetics, Kaduna Polytechnic, Kaduna State, Nigeria.
September 05, 2022; Published: September 10, 2022
Tiger nut is one of the widely distributed and underutilized plants in tropical and subtropical regions and it is laden with minerals and vitamins that are beneficial to the body. This study is aim to produce and carry out the quality assessment of baobab pulp enriched tiger nut milk drink. Tiger nut was Dried, Sorted, Washed, Soaked, Drained, Blended, Filtered, Homogenized, Bottled, and Cooled, macronutrients and micronutrients contents were determined using proximate analysis. The study shows vitamin composition, such as thiamin (Vitamin B1), Riboflavin (vitamin B2) and Niacin (vitamin B3). The moisture content range between 42.71 to 33.86%. The protein and ash content enriched value ranges between 16.15 to 10.03%. The fibre content ranged from 1.27 to 0.26% with sample A, having the list value of 0.26%. The carbohydrate was 33.22 to 26.28%. Magnesium (Mg), Potassium (K), Phosphorous (P), and Calcium (Ca) were the major in organic constituents of the ash in all studied samples. Among the trace elements (Mg, K, P and Ca) are a bit high and are within the limits advised for nutrition. The current studies revealed that tiger nut tuber have high Magnesium, Potassium, Phosphorous and calcium and low Iron, mineral contents. Therefore, tiger nut flour could be used as supplementation for cereal flour to improve the important nutrients needed in the body.
Keywords: Tigernut; Vitamins; Minerals; Protein; Carbohydrate; Ash; Fibre; Fat
- Akerele D., et al. “Tigernut consumption in Ogun State, Nigeria: socioeconomic drivers and implications for consumer marketing”. Nigerian Journal of Agricultural Economics1 (2020): 29-39.
- Badejo AA., et al. “Inclusion of Baobab (Adansonia digitata L.) Fruit Powder Enhances the Mineral Composition and Antioxidative Potential of Processed Tigernut (Cyperus esculentus) Beverages”. Preventive Nutrition and Food Science4 (2020): 400-407.
- Santos F F., et al. “Tiger nut (Cyperus esculentus) milk byproduct and corn steep liquor for biosurfactant production by yarrowia lipolytica”. Chemical Engineering Transactions 65 (2018): 331-336.
- Sethi S., et al. “Plant-based milk alternatives an emerging segment of functional beverages: a review”. Journal of Food Science and Technology9 (2016): 3408-3423.
- Rubert J., et al. “Untargeted metabolomics of fresh and heat treatment Tiger nut (Cyperus esculentus) milks reveals further insight into food quality and nutrition”. Journal of Chromatography A, 1514 (2017): 80-87.
- Adebayo S F and Arinola SO. “Effect of Germination on the Nutrient and Antioxidant Properties of Tigernut (Cyperus esculentus)”. Journal of Biology, Agriculture and Healthcare18 (2017): 88-94.
- Badau M., et al. “Microbial Quality Evaluation of Tiger Nut Beverage (Kunun Aya) Processed Sold in University of Maiduguri”. EC Nutrition 13 (2018): 138-142.
- Wakil S M and Ola J O. “Development of MaizeTigernut Fortified Weaning Food Using Starter Cultures”. Food and Nutrition Sciences12 (2018): 1444-1457.
- Adebayo-Oyetoro A O., et al. “Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour”. Cogent Food and Agriculture1 (2017): 1282185.
- Ezeh O., et al. “Enhancing the recovery of tiger nut (Cyperus esculentus) oil by mechanical pressing: Moisture content, particle size, high pressure and enzymatic pre-treatment effects”. Food Chemistry 194 (2016): 354-361.
- Akakpo A Y., et al. “Natural tropical and chemical preservatives effects on shelf-life and hedonic acceptability of tiger- nut milk and soymilk under storage conditions : A review”. International Journal of Food Sciences and Nutrition6 (2019): 80-87.
- Adejuyitan J A., et al. “Characterisation of Composition and Sensory Qualities of Pupuru Produced from Breadfruit (Artocarpus altilis) and Tigernuts Flour”. Asian Food Science Journal3 (2018): 1-8.
- Elizabeth A O and Tijesuni T O. “Physiochemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)”. Asian Food Science Journal2 (2020): 1-8.
- Obinna-echem PC., et al. “Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts”. International Journal of Food and Nutrition Research (2019): 1-13.
- Achoribo E S and Ong M T. “Antioxidant screening and cytotoxicity effect of tigernut (Cyperus Euromediterranean”. Biomedical Journal1 (2019): 1-6.
- Ibrahim H., et al. “Some parametric effects on fermentation of Cyperus esculentus using Saccharomyces cerevisiae”. Bangladesh Journal of Scientific and Industrial Research2 (2016): 89-94.
- Ade-Raji NA., et al. “Design and Fabrication of Tiger Nut Juice Extractor”. Journal of Applied Science and Environmental Management3 (2019): 563-568.
- Sabah M S., et al. “Nutritional Value of Tiger Nut (Cyperus esculentus) Tubers and Its Products”. Journal of Biological, Chemical and Environmental Sciences 14.1 (2019): 301-318.
- Ahemen SA., et al. “Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends”. Asian Food Science Journal2 (2018): 1-10.
- Ji O and Gi E. “Effects of Processing on the Nutrient and Anti-Nutrient Contents of Tiger Nut (Cyperus esculentus Lativum)”. Journal of Food Technology and Food Chemistry1 (2018): 1-7.