Submit Manuscript

Pakistan Journal of Nutrition

Year: 2011 | Volume: 10 | Issue: 1 | Page No.: 95-100
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Research Article

Effect of Processing Treatment on the Quality of Tigernut Milk

M.U. Ukwuru and A.C. Ogbodo

ABSTRACT

Tigernut tubers were differently processed into six products: Fermented Tigernut Milk (FTM), Pasteurized Tigernut Milk (PTM), Ultra-high Temperature Tigernut Milk (UHTM), Sterilized Whole Tigernut Milk (SWTM), Unheated Tigernut Milk (UTM) and Sweetened Tigernut Milk (STM). The effect of these treatments on the sensory, chemical and microbiological qualities of the various samples was investigated. Microbiological examination of the products was carried out over a 6 week storage period. Processing treatment significantly (p<0.05) affected the chemical composition of the samples. All the samples had high moisture content (77.0-80.7%) and reasonable amount of protein (6.4-8.2%). Total solid ranged from 20.2% in STM to 23.2% in SWTM. The pH of the sample ranged from 4.4 in UTM to 6.2 in PTM and UHTM. Significant difference (p<0.05) existed in sensory scores of mouth feel and general acceptability, but there was no significant (p>0.05) difference in colour and flavour. Although, all the samples were generally acceptable in terms of sensory quality, STM had the highest general acceptance while UTM had the least. The milk products were microbiologically stable during storage. UHTM and SWTM had no microbial growth throughout the storage period. The other samples recorded microbial growth from the 4th week of storage but was not high enough (bacteria and mould 102 cfu/ml maximum) to cause any appreciable spoilage of the samples. Processing treatment has effect on the qualities of tigernut milk.
PDF References Citation

REFERENCES

  1. Abaejoh, R., I. Djomdi and R. Ndjouenkeu, 2006. Characteristics of tigernut (Cyperus esculentus) tubers and their performance in the production of a milky drink. J. Food Process. Preserv., 30: 145-163.
    CrossRefDirect Link
  2. Alkanhal, H.A., 2001. Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage. Int. J. Food Sci. Nutr., 52: 509-514.
    PubMed
  3. Akubor, P.I., 1998. Physico-chemical and sensory characteristics of melon seed milk. J. Food Sci. Tech., 35: 93-95.
    Direct Link
  4. Anderson, J.W., B.M. Smith and N.J. Gustafson, 1994. Health benefits and practical aspects of high fibre diets. Am. J. Clin. Nutr., 59: 1242S-1247S.
    Direct Link
  5. AOAC, 1995. Official Methods of Analysis. 17th Edn., Association of Official Analytical Chemists, Washington, DC, USA.
  6. Belewu, M.A. and K.Y. Belewu, 2007. Comparative physico-chemical evaluation of tigernut, soybean and coconut milk sources. Int. J. Agric. Biol., 9: 785-787.
    Direct Link
  7. Belewu, M.A. and O.A. Abdunrin, 2006. Preparation of kunnu from unexploited rich food source: Tiger nut (Cyperus esculentus). World J. Dairy Food Sci., 1: 19-21.
    Direct Link
  8. Bosch, L., A. Alegria and R. Farre, 2005. RP-HPLC determination of tigernut and orgeat amino acid contents. Food Sci. Technol. Int., 11: 33-40.
    Direct Link
  9. Collins, C.H. and P. Lyne, 1979. Microbiological Methods. Butterworths, London.
  10. FAO/WHO, 2002. Joint FAO/WHO expert report on diet, nutrition and the prevention of chronic diseases. Food Nutr. Bull., 24: 255-256.
  11. Harkins, R.W. and H.P. Sarret, 1967. Methods of comparing protein quality of soybean infant formulars in rat. J. Nutr., 91: 213-218.
    Direct Link
  12. Ihekoronye, A.I. and P.O. Ngoddy, 1985. Integrated Food Science and Technology for the Tropics. Macmillan Publishers Ltd., London and Basingstoke, ISBN: 0333388836, pp: 386.
  13. Iwuoha, C.I. and K.E. Umunnakwe, 1997. Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage. Food Chem., 59: 373-379.
    CrossRefDirect Link
  14. Jay, T.M., 1978. Modern Food Microbiolgy. 2nd Edn., D. Van Nostrand Company, New York, pp: 253-285.
  15. Nnam, N.M., 2003. Nutrient composition and acceptability of vegetable milk, made from oil seeds. J. Home Econ. Res., 5: 57-61.
  16. Obizoba, I.C. and J.U. Anyika, 1956. Nutritive value of baobab milk (Adansoniadigitata L.), Hungary rice, Acha (Digitanaexillis) flours. Plant Foods Hum. Nutr., 46: 156-165.
  17. Obizoba, I.C. and H.I. Egbunna, 1992. Effect of germination on fermentation on the nutritional quality of bambara nut (Vagndzei subterranean Thourars) and its products (milk). Plant Foods Hum. Nutr., 42: 13-23.
  18. Odo, F.O., 2001. Consumer acceptance of groundnut milk. Proceedings of the 25th Annual Conference of the Nigeria, Nov. 5-9, Institute of Food Science and Techcnology, pp: 135-137.
  19. Ojobe, T.O. and V.J. Tempo, 1983. Amino acid composition of tigernut tubers (Cyperus esculentus). Nig. J. Sci. Biotechnol., 2: 35-38.
  20. Onovo, J.C. and A.O. Ogaraku, 2007. Studies on some microorganisms associated with exposed tigernut (Cyperus esculentus L.) milk. J. Biol. Sci., 7: 1548-1550.
    Direct Link
  21. Onweluzo, J.C. and C. Nwakalor, 2009. Development and evaluation of vegetable milk from Treculia africana (Decne) seeds. Pak. J. Nutr., 8: 233-238.
    CrossRefDirect Link
  22. Onweluzo, J.C. and O.S. Owo, 2005. Stabilization potential of water soluble polysaccharide from two legumes (Deterrummisso carpum and Mukurafla gellipes) in vegetable milk: Effects on selected quality characteristics. J. Home Econ. Res., 6: 39-44.
  23. Onwuka, G.I., 2005. Food Analysis and Instrumentation: Theory and Practice. Napthli Printers, Nigeria, pp: 198.
  24. Passmore, R. and W.A. Eastwood, 1986. Human Nutrition and Dietetics. 8th Edn., Churchill Livingstone, New York, pp: 235-240.
  25. Singh, T. and G.S. Bains, 1988. Grain extract-milk beverage, processing and physico-chemical characteristics. J. Food Sci., 54: 1387-1390.
    CrossRef
  26. Temple, V.J., 1989. Lesser Known Plant Foods. In: Nutritional Quality of Plant Foods, Osagie A.U. and O.U. Eka (Eds.). Post-harvest Research Unit, University of Benin, Nigeria, pp: 245-274.
  27. Temple, V.J., T.O. Ojobe and N.M. Kapu, 1990. Chemical analysis of tigernut (Cyperus esculentus). J. Sci. Food Agric., 50: 261-263.
    CrossRef
  28. Ukwuru, M.U., L.J. Omachona and N. Onokah, 2008. Production and quality assessment of tigernut (Cyperus esculentus) imitation milk during storage. J. Food Sci. Technol., 45: 180-182.
  29. Zaruwa, M.Z., I.A. Umar and E.C. Chibuzo, 2005. Formulation and evaluation of phytomilk from soybean (Glycine max L.) as an alternative to dairy milk. Chem. Class J., 2: 88-92.

Leave a Comment

Your email address will not be published. Required fields are marked *