ABSTRACT
Plant milks formulated from breadfruit seeds, tiger nut, coconut and date fruit were evaluated and studied for quality characteristics and compared with the quality characteristics of a conventional plant milk beverage “Vitamilk” which served as the control sample. Data obtained from this study were subjected to statistical analysis using one-way ANOVA. The results of the proximate and physical properties of the formulated beverage samples showed average values of 83.05, 1.09, 8.82, 2.01 and 4.64 percent for moisture, ash, protein, fat and carbohydrate contents and 5.00, 5.89, 1.02, and 87.29 percent for pH, total dissolved solid, specific gravity and viscosity. These values were comparable to the values recorded from the control sample which were 81.41, 1.23, 6.00, 3.84 and 7.26 percent and 6.44, 6.04, 1.04 and 88.60 percent for the same quality parameters. The mineral composition analysis showed that the values of calcium, magnesium, sodium, and iron (8.25, 1.42, 9.50 and 0.33) percent from the control sample were higher than the average values recorded for the formulated beverage samples (3.70, 0.63, 4.94 and 0.06) percent. The average values for potassium and phosphorous (2.72 and 5.77) from the formulated beverage samples were higher than the values from the control sample (0.33 and 0.46) percent. Out of ten phytochemicals screened in the beverage samples viz; flavonoids, alkaloids, saponins, tannins, phenols, oxalate, glycosides, carotenoids, terpenoids and steroids, seven were present in the formulated beverage samples (flavonoids, alkaloids, saponins, tannins, phenols, oxalate and glycosides), while four were present in the control sample (flavonoids, alkaloids, saponins and tannins). The overall microbial qualities of the formulated beverage samples were safe and stable for the 1st 21 days of storage and up until 28 days for the control sample. The sensory evaluation analysis showed consumer preference to the control sample over the formulated beverage samples probably due to their longtime familiarity with soymilk based beverages, however, samples toasted, cooked and blended at the ratios of 1:7:1:1 where the preferred samples according to the consumers rating.
TABLE OF CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Table of Contents vi
List of Tables xi
List of Figures xii
List of Plates xiii
Abstract xiv
CHAPTER 1: INTRODUCTION
1.1
Background of the Study 1
1.2
Statement of Problem 3
1.3
Justification of the Study 3
1.4
Objectives of the Study 4
CHAPTER 2: LITERATURE
REVIEW
2.1
Beverages
6
2.2
Classification of Beverages 6
2.3 Origin of African Breadfruit (Treculia africana) 9
2.3.1
African Breadfruit production and utilization 11
2.3.2
Nutritional content of African breadfruit 13
2.4 History of Tiger Nuts (Cyperus
esculentus L.) 14
2.4.1 Nutritional composition of tiger nuts and its
products 14
2.4.2 Importance of
tiger nut
16
2.4.3 Anti-nutritional
factors in tiger nut 19
2.4.4 Properties of tiger nut and its products 20
2.4.5 Utilization of
tiger nut
22
2.5 History of
Coconut (Cocos nucifera)
23
2.5.1 Uses
of coconut 24
2.5.2 Coconut fat
26
2.5.3 Coconut meat
27
2.5.4 Coconut milk
28
2.5.5 Economic importance of coconut
30
2.6 Date fruit
31
2.6.1
Storage of date fruit
31
2.6.2 Physical
characteristics of date fruit 32
2.6.3 Chemical
composition of date fruit 33
2.6.4 Medicinal
value of date fruit
37
2.6.5
Applications and benefits of date fruit 38
CHAPTER 3: MATERIALS
AND METHODS
3.1
Source of Raw Materials
46
3.2
Preparation of Raw Materials 46
3.3 Processing of Raw Materials
48
3.3.1
African Breadfruit milk (ABFM) production 48
3.3.2
Tiger nut milk (TM) production 48
3.3.3
Coconut milk (CM) production
48
3.3.4
Date palm juice (DPJ) production 49
3.3.5
Formulation of African Breadfruit based beverage
49
3.4
Physicochemical Analysis
57
3.4.1
Moisture content determination 57
3.4.2
Crude proteincontent determination 58
3.4.3 Fat content determination 58
3.4.4
Ash content determination 59
3.4.5
Crude fibre content determination 60
3.4.6 Carbohydrate content
determination 61
3.4.7 Determination of pH 64
3.4.8 Determination titratable
acidity 64
3.4.9 Determination of total
dissolved solids (TDS) 65
3.4.10 Determination of specific
gravity 65
3.4.11 Determination of viscosity 65
3.5 Mineral Content Analysis 61
3.5.1 Calcium and magnesium content
determination 61
3.5.2 Potassium and sodium content
determination 62
3.5.3 Phosphorus content
determination
63
3.5.4 Iron content determination 63
3.6 Phytochemical Analysis 66
3.6.1 Phytochemical screening 66
3.6.2 Quantitative phytochemical
analysis 68
3.7
Microbial Analysis 74
3.7.1
Storage of samples 74
3.7.2 Preparation of diluents and
media 74
3.7.3 Preparation of samplesfor
analysis (Serial Dilution) 75
3.7.4 Enumeration of microbial
population 75
3.7.5 Characterization and
identification of microbial isolates 76
3.7.6 Determination of coliform
count 76
3.8
Sensory Evaluation 77
3.9 Experimental Design 77
3.10
Statistical Analysis 77
CHAPTER
4: RESULTS AND DISSCUSSION
4.1 Beverage Samples 78
4.2 Proximate and Mineral Composition of the Raw
Materials Used in Producing
the
Beverage Samples 81
4.3 Physicochemical Properties of the Beverage
Samples 85
4.4 Mineral Composition of the Beverage 88
4.5
Physicochemical Composition of the Raw
Materials Used in Producing
the
Beverage Samples 93
4.6 Phytochemical Composition of the Beverage
Samples 95
4.7 Microbial Composition of the Beverage Samples 97
4.8 Sensory Evaluation of the Beverage Samples 102
CHAPTER 5: CONCLUSION
AND RECOMMENDATIONS
5.1
Conclusion 106
5.2
Recommendations 106
References 107
APPENDICES
Appendix I: Proximate composition of the raw materials
used in the beverage production 127
Appendix II: Mineral composition of the raw materials
used in the beverage
production 128
Appendix III: Phytochemicalcomposition of the raw
materials used in the beverage
Production 129
Appendix
IV: Mineral composition of the formulatedbeverage samples 130
Appendix V: Physicochemical
composition of the formulated beverage samples 131
Appendix
VI: Phytochemical composition of the formulated beverage samples 132
Appendix
VII: Occurrence of bacteria isolates in the formulated beverage samples 133
Appendix
VIII: Occurrence of fungi isolates in the formulated beverage samples 134
Appendix
VII: Questionnaire for sensory evaluation 135
LIST OF TABLES
2.1: Composition of coconut oil 33
3.1:
Beverage formulation 50
4.2a:
Proximate composition of the raw materials used in the beverage
production 77
4.2b:
Mineral composition of the raw materials used in the beverage
production 82
4.3:
Physicochemicalproperties of the beverage samples 86
4.4:
Mineral composition of the Beverage Samples 89
4.5a:
Phytochemical screening of the raw materials used in the beverage
production 90
4.5b:
Quantitative composition of phytochemicals in the raw materials used in
the beverage production 95
4.6a:
Phytochemical screening of the beverage samples 98
4.6b:
Phytochemical composition of the beverage samples 99
4.7a:
Microbial count of the beverage samples for different storage period 101
4.7b:
Occurrence of bacterial isolates from the beverage samples 103
4.7c:
Occurrence of fungal isolates from the beverage samples 106
4.7d: Percentage occurrence of microbial
isolates in the beverage samples 109
4.8: Sensory evaluation scores of the
beverage samples 112
LIST OF FIGURES
3.1: Flow chart
for the production of Breadfruit milk (cooked and roasted;
cBFM and rBFM) 50
3.2:
Flow Chart for the production Tiger Nut Milk (TM) 51
3.3: Flow Chart for the Production of
Coconut Milk (CM) 52
3.4:
Flow Chart for the Production of Date Fruit Juice (DJ) 53
3.5:
Flow Chart for the Formulation of the Breadfruit Based Beverage 54
LIST OF PLATES
3.1: Par-boiled and de-hulled
47
3.2: Roasted and de-hulled
47
3.3: Tiger nut seeds
47
3.4: Coconut
47
3.5: Dried Date fruit
47
3.6: Screw packaging bottles for the
formulated beverage Sample 55
4.1: Reference Sample (Vita Milk) 56
4.2: Roasted breadfruit based formulated
beverage 56
4.3: Cooked breadfruit based formulated
beverage samples 56
CHAPTER 1
INTRODUCTION
1.1
BACKGROUND OF THE STUDY
Beverages are diverse groups of commodities
which serve as drinks. Some beverages such as animal milk are consumed because
of their nutritional contents; others are consumed because of their ability to
quench thirst or its ability to stimulate or simply because of the pleasure
derived in their consumption. Generally they are grouped into alcoholic and
non-alcoholic beverages. The production of Non-alcoholic beverages does not
involve fermentation, but they may or may not be impregnated with carbon (IV) oxide
(Potter and Hotchkiss, 1995).
Also, some beverages can be categorized
based on their sources either from animals (e.g. cow milk, goat milk and human milk)
or from plants. Unlike milk from animal sources, milk can be obtained from
plant sources especially legumes and oilseeds such as soybeans. Plants milk are
used as alternative to animal milk in communities that have scarcity of animal
milk or where the rate of milk production is lower than consumer’s demand for
milk (Gaman and Sherrington, 2001). Plant milk are also good alternative for
consumers including babies, who do not take animal milk either for religious or
medical reasons like in milk allergies (example lactose intolerance ). Also, because
of nutritional quality and health implications, consumers are moving from over
dependance on fats and proteins from animal to those from plant source due to
disease incidences associated with fat and protein from animal sources (Obizoba
and Anyika, 1995).
African breadfruit (Treculia africana) is a legume which has fruit heads. It is a known
and valued food in the diet of many Nigerians. The southern people of Nigeria,
especially the Igbos prepare it using different method of traditional
preparations and the consumption may vary depending on food habits, ethnic
background, culture and traditions. The processing methods in most areas
involve cooking in water to make porridge and adding ingredients like salt,
pepper, crayfish and dried fish. One can choose to add oil and in some cases
run off some of the cooking water into a dish to serve as beverage. The small
brown seeds have a groundnut flavour when roasted; they are sold in this form
in the open market by the Igbos in Nigeria (Wijeratene and Nelson, 1987; Nwabueze
et al., 2011).
Tiger-nut (Cyperus esculentus L) is
among the under-utilized crops in Nigeria which has been reported to be high in
mineral and dietary fiber content, which could be effective in the treatment
and prevention of many diseases including colon cancer, coronary heart
diseases, obesity, diabetes and gastrointestinal diseases (Anderson et al., 1994). Its yellowish brown colour
is due to the presence of some phytochemical compounds which among many other
benefits helps the defence mechanism of our body (David, 1986). Milk from tiger
nut is an authentic natural vegetable drink or dessert and it is prepared with
water, sugerand tiger nuts. Tiger nut milk is a very nutritive, energy drink for
both the young and old (Udeozor, 2012).
Coconuts are from the tree (Cocos nucifera) and they are known for their
versatility, which is why they have many uses ranging from food to cosmetics. People
in the tropics and subtropics use them as major part of their diets. The oil and milk
derived from it are commonly used in cooking, frying, as beverages and also in soaps
and cosmetics (Brown, 2014).
Date fruit which refer to the fruits of
the date palm tree (Phoenix dectylifera)
is also among the under-utilized crops in Nigeria. Dates are eaten in both
fresh and dried state. Dates have sweet taste, rich flavor and a chewy texture.
Aside their taste, they are powerhouses of nutrients which can serve as energy
booster and it justifies the reason why Muslims use them to break their fast
during Ramadan holy month. Dates are both rich in taste and very healthy for
consumption (Manickavasagan et al.,
2012).
1.2
STATEMENT OF PROBLEMS
African
breadfruit has been used in a variety of ways traditionally and as low cost
alternatives to meat for poor families in some communities in Nigeria. However,
there is a need to diversify its use by developing non-traditional food
products from them which would enhance wider utilization of the seeds that has
been limited because of traditional culinary preparations even though the seeds
have potentials for other applications like vegetable oil, flour used for
making cakes, cookies, soup thickening, etc.
Tiger
nut and Date fruit have been for many years among the under-utilized food crops
in Nigeria. They are mostly eaten raw as snacksand its great potential as very
important food crop that can be used in managing, preventing and eliminating
malnutrition has not been fully harnessed in Nigeria.
Also,
there is need to produce alternatives to conventional sugars and synthetic
sweeteners that will serve the purpose of sweetening and also add to the
nutritional quality of the food product without being attributed to
degenerative diseases.
Lastly,
to solve food insecurity problems, there is growing need to develop new
products and research on new ways of utilizing high nutritional but under-
utilized indigenous staple crops.
1.3
JUSTIFICATION OF THE STUDY
The
increased consumption of beverages substitutes other healthier choices such as
water, fresh fruit and vegetable juices.
Hence producing a food product that will serve the need of a beverage
and also make for healthier and more nutritious alternative from plant sources
will go a long way in reducing the numerous side effects associated with
consuming beverages from other sources.
Also,
the production of a beverage that contains tiger nut milk and date fruit juice
will help promote production and utilization of these under- utilized crops in Nigeria
in a way that will make them more acessable and acceptable to the consumers.
It
is well known that foods that contain bioactive substances (Phytochemicals)
that exert regulatory activities in human beings beyond basic nutrition can
have beneficial effects on health. Scientists
and technologists have been focused on the development of new easy-to-prepare
or ready-to-eat products which will supply a measure of such important
substances when consumed. This will also be another justification of
the addition of tiger nut milk and date fruit juices to the beverage which are
potential sources of such bioactive substances.
Lastly,
the addition of a functional beverage to the beverage sector which comprises of
African bread fruit milk, tiger nut milk, coconut milk and date fruit juice
will yield a product with new sensorial attributes, providing consumers with
more varieties. Date fruit juice will also be tried as a sweetener in lieu to
sweetness derived from conventional sugars which also poses some health
dangers.
So,
this study was aimed at evaluating the quality characteristics of plant milk
beverages produced from African breadfruit, tiger nut, and coconut and date
fruit.
1.4 OBJECTIVES OF THE STUDY
The
main objective of this study was to formulate, evaluate and analyze the quality
characteristics of non-alcoholic beverages from blends of African breadfruit
milk, coconut milk and tiger nuts milk.
The
specific objectives include:
i.
to determine the proximate
and mineral composition of the raw materials.
ii.
to determine the physicochemical
compositions of the beverage samples.
iii.
to determine the
phytochemical properties of the raw materials.
iv.
to determine the
phytochemical properties of the beverage samples.
v.
to determine the sensory
attributes of the beverage samples
vi.
to determine the
microbial composition and stability of the beverage samples during storage
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