ABSTRACT
There is increase in imitation milk but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study was carried out toevaluate of Tigernut, date fruit and ginger blends. Fresh Tigernuts, date palm fruit and ginger were processed to formulate six blends in the ratio of 100:0:0; 80:10:10; 70:20:10; 60:25:15; 50:30:20 and 40:35:25. TM:DP:GJ were analyzed for proximate, physicochemical, minerals, anti-oxidant and sensory attributes using standard procedures. Sensory acceptability was determined using a 9-point hedonic scale by 20 untrained panelists. Data were analyzed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, ash, crude protein, crude fibre, fat and carbohydrate composition ranged from 90.50-87.32%, 1.34-0.56%, 3.25-2.67%, 0.36-0.24%, 2.79-2.26% and 5.54-3.78% respectively. Hydrogen ion concentration (pH), specific gravity, total solids, TTA, brix and lactose were 5.80-4.50%, 1.07-1.02%, 10.68-7.50%, 0.44-0.18%, 11.42-8.67% and 0.84-0.33% respectively. Phosphorus, iron, potassium, calcium, magnesium and sodium contents ranged were 148.36-130.26 mg/100g, 2.81-1.85 mg/100g, 245.34-232.75 mg/100g, 156.74-142.72 mg/100g, 53.72-42.74 mg/100g and 216.78-195.29 mg/100g respectively. DPPH, ABTSproperties ranged from 60.38-48.06% and 65.39-54.76% respectively. Sensory properties ranged from 8.00-7.25%, 7.30-6.10%, 7.50-5.40%, 7.15-5.65%, and 7.65-5.90% for appearance, mouth-feel, taste, aroma and general acceptability, respectively. Date palm and ginger substitution enhancedfibre, ash, carbohydrate, calcium composition as well as the shelf life and sensory properties of tigernut milk, the blends were generally acceptable and considered safe for consumers.
TABLE OF CONTENTS
Cover Page i
Title Page ii
Declaration iii
Certification iv
Dedication v
Acknowledgement vi
Table of Content x
List of Tables xi
List of Figures xii
List of Plates xiii
Abstract xiv
CHAPTER 1: INTRODUCTION 1
1.1 Background of the Study 1
1.2 Statement of Problem 3
1.3 Justification of the Study 3
1.4 Objective of the Study 3
CHAPTER 2: LITERATURE REVIEW 5
2.1 Milk 5
2.1.1 Types of Milk 6
2.1.1.1 Milk Based On Fat Content 6
2.1.1.2 Processed Milk 8
2.1.1.3 Heat Treated Milk 10
2.1.2 Milk Products 12
2.1.3 Health Benefits of Milk 13
2.2 Tigernut 15
2.2.1 Description of Tigernut 16
2.2.2 Tigernut Products 16
2.2.2.1 Tigernut Milk 17
2.2.2.2 Tigernut Oil 17
2.2.2.3 Tigernut Flour 18
2.3 Date Palm Fruits 19
2.3.1 Uses of Date Palm Fruit 19
2.3.2 Date Palm Products 20
2.3.3 Health Benefits of Date Palm Fruit 21
2.4 Ginger 22.
2.4.1 Uses of Ginger 23
2.4.2 Health Benefits of Ginger 23
2.5 Ginger as Natural Flavor 24
CHAPTER 3: MATERIALS AND METHODS 26
3.1 Source of Raw Material 26
3.2 Preparation of Samples 26
3.2.1 Production of Tigernut Milk 26
3.2.2 Production of Date Palm Pulp (Syrup) 26
3.2.3 Production of Ginger Juice 27
3.2.4 Production of Tigernut-Date Palm-Ginger Milk Blends 27
3.3 Proximate Analyses 27
3.3.1 Moisture Determination 27
3.3.2 Determination of Crude Protein 33
3.3.3 Crude Fiber Determination 34
3.3.4 Ash Content Determination 34
3.3.5 Determination of Fat Content 35
3.3.6 Total Carbohydrate Determination 35
3.4 Minerals Determination 36
3.4.1 Calcium Determination 36
3.4.2 Iron Determination 37
3.4.3 Phosphorous Determination 37
3.4.4 Sodium Determination 37
3.4.5 Magnesium Determination 38
3.4.6 Potassium Determination 39
3.5 Physicochemical Analysis 39
3.5.1 Determination of Hydrogen Ion Concentration 39
3.5.2 Determination of Total Titratable Acidity 39
3.5.3 Determination of Total Soluble Solids (Brix) 40
3.5.4 Determination of Lactose Content 41
3.5.5 Determination of Specific Gravity 42
3.5.6 Determination of Total Solids 42
3.6 Antioxidant Properties 42
3.6.1 Determination of Dpph Radical Scavenging Activity 42
3.6.2 Determination of Abts Radical Scavenging Activity 43
3.7 Sensory Analysis 43
3.8 Experimental Design 44
3.9 Statistical Analysis 44
CHAPTER 4: RESULTS AND DISCUSSION 46
4.1 Milk Blends Obtained from Tigernut, Date Palm and Ginger 46
4.2 Proximate Composition of Tigernut-Date Palm-Ginger Milk Blends 51
4.2 Physico-Chemical Properties of Imitation Milk Samples 51
4.3 Mineral Composition of Tigernut-Date Palm-Ginger Milk Blends 54
4.4 Anti-Oxidant Properties of Tigernut-Datepalm-Ginger Milk Blends 59
4.5 Sensory Properties of Tigernut-Date Palm-Ginger MilkBlends 63
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS 67
5.1 Conclusion 67
5.2 Recommendation 67
References 68
Appendices 73
LIST OF TABLES
Table 3.1: Formulation of Samples 32
Table 4.1: Proximate Composition of Tigernut-Date Palm-Ginger Milk Blends 49
Table 4.2: Physicochemical Properties of Tigernut-Date Palm-Ginger Milk Blends 53
Table 4.3: Mineral Composition of Tigernut-Date Palm-Ginger Milk Blends 56
Table 4.4: Anti-Oxidant Properties of Tigernut-Date Palm-Ginger Milk Blends 61
Table 4.5: Sensory Properties of Tigernut-Date Palm-Ginger Milk Blends 64
LIST OF FIGURES
Figure 3.1: Flow Chart for Production of Tigernut Milk. 29
Figure 3.1: Flow Chart for Production of Ginger Juice. 30
Figure 3.3: Flow Chart for Production of Date Palm Fruit Pulp. 31
Figure 3.4: Flow Chart for Tigernut-Date-Ginger Milk Blends. 33
LIST OF PLATES
Plate 2: Picture of processed raw materials 46
Plate 3: Picture of labeled samples 46
Plate 4: Pictures during production analyses 73
Plate: 1: Pictures of Raw Materials 74
CHAPTER 1
INTRODUCTION
1.1BACKGROUND OF THE STUDY
Milk is one of the most important foods of human beings. It is universally recognized as a complete diet due to its essential components like proteins, lactose, milk fat, minerals and vitamins in a highly digestible form and is recommended as compulsory part of daily diet for the expectant mothers as well as growing children (Shah and Khan, 2010).
Nutritionally, milk has been defined as‖ the most nearly perfect food‖. The demand of consumers for safe and high quality milk has placed a significant responsibility on dairy producers, retailers and manufacturers to produce and market safe milk and milk products (Mennane et al., 2017).
Tigernut (Cyperus esculentus) is a tuber crops that grow freely and is consumed widely in Nigeria and other parts of West Africa, East Africa, parts of Europe particularly Spain as well as the Arabian Peninsula (Quin et al., 2015). Tigernut commonly known in Nigeria as ‗Aya‘ in Hausa, ‗Ofio‘ in Yoruba and ‗Akiausa‘ in Igbo is used to produce Tigernut milk which is a refreshing natural vegetable milk (Obinna-Echem and Torporo, 2018). Tigernut milk contains minerals (like calcium, phosphorus, potassium, magnesium), vitamins (like B1, C and E), fat, protein, etc. (Belewu and Abodurin, 2016; Oladele and Aina, 2017). It has been reported to contain more iron, magnesium, crude fibre and carbohydrate than cow milk (Tigernut Traders, 2019) and has the advantage of not containing sodium, lactose sugar, casein protein, gluten and cholesterol and therefore ideal for people who are hypertensive or do not tolerate gluten or lactose and its derivatives in cow milk (Anon, 2015; Belewu and Abodurin 2016). It produces high quality oil of up to 25.5% content and 8% of protein (Adejuyitan, 2011). Consumption of Tigernut has not been associated with any allergy (Anon, 2015; Belewu and Abodurin, 2016).
Date Palm fruit (Phoenix dactylifera L) locally called ‗debino‘ in Hausa language, from the family of Arecaceae (Al-daihan Bhat, 2012) is a sweet edible fruit. The fruit is a drupe in which an outer fleshy part consists of pulp and Pericarp surrounding a shell of hard endocarp with a seed inside (Farheena et al., 2015). Date fruit contains more than 70% sugar mainly glucose and fructose and therefore are high energy food sources (Dada et al., 2012), thus making it an ideal replacement for sugar (sucrose) in the cookies recipe, which is also of great nutritional benefit to diabetics and other metabolic health related patients. Besides, date fruit is rich in fibre (Hamza et al., 2014), very rich in antioxidant flavonoids such as beta-carotene, lutein and zeaxanthin. They are also excellent source of iron, calcium, copper, magnesium, potassium, and minor source of vitamins A, and B2 (Dada et al., 2012; Farheena et al., 2015).
Ginger (Zingiber officinale) is globally known food and flavoring ingredient which is also reputed for its wide range medicinal properties. It belongs to the family Zingiberaceae which is originated in South-East Asia and then used in many countries as a spice and condiment to add flavor to food (Farheena et al., 2015). Because of the health promoting properties of Ginger can be considered as an active ingredient as flavor for designing functional foods targeted for reducing the risk of cardiovascular disease (Gunathilake et al.2013).
1.2 STATEMENT OF PROBLEM
Most people are intolerant to the lactose which is the sugar found in milk while others are intolerant to casein (milk protein), there is a need for imitation of milk products like ‗Tigernut milk‘ which lacks these properties (Anon, 2015; Belewu and Abodurin 2016).
Also, there is a high rate of use of artificial sweeteners in food production which leads to adverse health effects. Attempts have been made to utilize locally available natural sweeteners like ‗date palm‘ in place of artificial sweeteners (Jain, 2012). Furthermore, Gingers have been underutilized due to lack of information on its nutritional and health benefits.
1.3 JUSTIFICATION OF THE STUDY
Plant milk like ‗Tigernut milk‘ lacks lactose and casein, but is very rich in nutrient and health benefits (Gasmalla et al., 2017) necessitating its use in production of imitation milk. Also, date palm fruits have been found to act as a sweetener in food products while at the same time improving the nutritional value of the food product (Dada et al., 2012). Furthermore, Gingers have been food to be a root crop packed with many nutrients and antioxidants necessary for good health (Gunathilake et al., 2013). Use of Tigernut milk, date palm and Ginger in production of imitation milk product will lead to the production of a milk product with a very high nutrient value and health benefits (Gunathilake et al., 2013).
1.4 OBJECTIVE OF THE STUDY
The main objective of this study was to evaluate imitation milk produced from blends of Tigernut, date palm and Ginger milks.
Specific objectives were to;
i. produce imitation milk from Tigernut, date palm and Ginger blends.
ii. determine proximate and mineral composition of the milk from Tigernut, date palm and Ginger blends.
iii. evaluate physicochemical, antioxidant and sensory properties of the milk from Tigernut, date palm and Ginger blends.
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