ABSTRACT
Chemical and sensory evaluation of beverages made from tiger nut (Cyperus esculenta) was evaluated. Experimental design was used for this study. Milk and yoghurt were processed from tiger nut with commercial beverages such as vita milk and samin yoghurt serving as the control, respectively. The proximate composition, mineral and vitamin content of the beverages were evaluated using standard laboratory methodologies. The sensory scores were evaluated using a 9 point Hedonic scale with the aid of a 20 man panelists. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22.0) to compare between the mean values while treatment means were separated using Duncan multiple range test at 95% confidence level (p<0.05). The proximate composition of the beverages showed that MK1 (Vita milk) had the highest moisture content (86.47 %) whereas the highest value of crude fibre (0.64 %) was obtained in MK2 (Tiger nut milk). Furthermore, YG1 (Samin yoghurt) had the highest ash (1.37 %) and carbohydrate content (21.58 %) while the highest crude protein (8.96 %), fat (12.50 %) and energy value (172.56 Kcal/100g) was obtained in YG2 (Tiger nut yoghurt). The mineral content of the beverages showed that MK2 had the highest value of magnesium (141.86 mg/100g), potassium (270.15 mg/100g), phosphorus (134.54 mg/100g) and iron (2.62 mg/100g) while YG1 had the highest calcium (178.43 mg/100g) and zinc (3.67 mg/100g). The beverage sample YG2 had the highest value of vitamin B1 (0.96 mg/100g), B2 (0.72 mg/100g), B3 (0.43 mg/100g) and C (33.51 mg/100g). The mean scores of sensory evaluation showed that the beverages processed in this study were more preferred by the panelists compared to the control samples with MK2 having the highest mean score for appearance (6.95), taste (7.15), flavour (7.05), mouth-feel (6.90) and general acceptability (7.50). This study successfully demonstrated that nutritious and acceptable beverages can be processed from tiger nuts.
TABLE
OF CONTENTS
TITLE PAGE
i
CERTIFICATION ii
DEDICATION
iii
ACKNOWLEDGEMENTS iv
TABLE OF CONTENTS
v
LISTS OF TABLES
vii
LISTS OF FIGURES
viii
ABSTRACT
ix
CHAPTER 1
INTRODUCTION 1
1.1 Statement
of the problem 3
1.2 Objectives
of the study 4
1.2.1 General objective of this study
4
1.2.2 Specific objectives of the study
4
1.3 Significance
of the study 4
CHAPTER
2
LITERATURE
REVIEW
6
2.1 Overview
of milk 6
2.2 Yoghurt
7
2.2.1 Types of yoghurt 8
2.2.2 Nutritional value of yoghurt 10
2.2.3 Heath benefits of yoghurt 12
2.2.4 Methods of yoghurt preparation
14
2.2.5 Roles of ingredients for yoghurt
production
16
2.2.5.1 Milk 16
2.2.5.2 Starter culture 16
2.2.5.3
Stabilizers 17
2.2.5.4
Water 17
2.3 Overview
of nuts 20
2.4
Overview of tigernut 21
2.4.1 Nutritional
and therapeutic benefits of tiger nut 17
2.4.2 Processing
and food uses of tiger nut 24
2.5 Chemical properties of foods
27
2.6 Sensory properties of foods
29
CHAPTER
3
MATERIALS
AND METHODS 31
3.1 Study
design 31
3.2 Sources
of raw materials 31
3.3 Sample
preparation 31
3.3.1 Processing of tiger nut milk
31
3.3.2 Processing of tiger nut yoghurt
32
3.4 Analytical
procedures 35
3.5 Proximate
analysis of beverages 35
3.5.1 Determination
of moisture content 35
3.5.2 Determination
of crude protein 35
3.5.3 Determination
of fat content 36
3.5.4 Determination
of crude fibre 37
3.5.5 Determination
of ash content 37
3.5.6 Determination
of carbohydrate content 38
3.6 Mineral
analysis of beverages 38
3.6.1 Determination
of calcium and magnesium 38
3.6.2 Determination of phosphorus 39
3.6.3 Determination of
potassium 40
3.6.4 Determination of zinc 41
3.6.5 Determination of iron 41
3.7 Vitamin analysis of beverages 42
3.7.1 Determination of vitamin B1
(thiamin) 42
3.7.2 Determination of vitamin B2 (Riboflavin) 43
3.7.3 Determination of vitamin B3
(Niacin) 44
3.7.4 Determination of vitamin C (Ascorbic
acid) 44
3.8 Sensory evaluation of beverages 45
3.9 Statistical analysis 46
CHAPTER 4
RESULTS AND
DISCUSSION 47
4.1 Proximate composition of beverage
samples 47
4.2 Mineral content of beverage samples 54
4.3 Vitamin content of beverage samples 60
4.4 Sensory scores of beverage samples 63
CHAPTER
5
CONCLUSION
AND RECOMMENDATIONS 69
5.1
Conclusion 69
5.2
Recommendations 69
References 71
LIST
OF TABLES
Table 4.1: Proximate composition of tiger
nut beverage samples 48
Table 4.2: Mineral content of beverages made from tiger nut 56
Table 4.3: Vitamin
content of tiger nut beverage samples 61
Table 4.4: Sensory properties of beverages made from
tiger nut 65
LIST OF FIGURES
Figure
3.1: Flow chart for processing of tiger nut milk 33
Figure
3.2: Flow chart for processing of tiger nut yoghurt 34
CHAPTER 1
INTRODUCTION
The
increasing awareness in health and wellbeing has led to corresponding increase
in the demand for healthy beverages worldwide (Chukwu et al., 2017). Beverage is a liquid intended for
human consumption. In addition to their basic function of satisfying thirst,
beverages play important roles in human culture (Ehlers et al., 2019). The global commercial beverage market comprises hot drinks,
milk drinks, soft drinks and alcoholic drinks (Abdelazim, 2018). The
common healthy beverages in Nigeria includes but not limited to soy milk made
from soya beans, kunun zaki made either from millet (Pennisetum
typoidum), sorghum (Sorghum bicolor), or maize (Zea mays);
zobo made from dried Roselle plant flowers (Hibiscus sabdariffa) and pito
brewed with red or white sorghum malt and/or maize (Idumah et al., 2020). Frequent consumption of
these beverages could contribute to nutrient needs of individuals (Dada and Awotunde, 2017). Ehlers et al. (2019) stated that beverages vary in
nutrient and caloric content, each with health benefits.
Beverages can be processed from tiger
nut which is scientifically known as Cyperus esculenta. Tiger nut is
termed “aya” in Hausa; “akiawusa” in Igbo; and “ofio” in Yoruba (Musa and
Hamza, 2016). Tiger nut is rich in carbohydrate and fats but fairly high in
proteins (Maduka and Ire, 2018). Tiger nut is also rich in phosphorus,
potassium, magnesium and protective nutrients such as dietary fibre (Suleiman et al., 2018). Tiger nut extract play
some vital role in preventing heart diseases, thrombosis and activates blood
circulation. Consumption of tiger nut goes a long way in prevention and
treatment of urinary tract infections as well as other bacterial infections
(Maduka and Ire, 2018). Tiger nut contains digestive enzymes such as catalase,
lipase and amylase. These enzymes help to alleviate indigestion, flatulence and
diarrhea (Allouh et al., 2016). High
oleic content of tiger nut helps to reduce cholesterol level in the human body
which prevents heart attacks and thrombosis. Tiger nuts are rich in vitamin B1
which helps central nervous system to function properly and also help the human
body undergo to stressful condition. Regular consumption of tiger nut improves
men and women fertility (Allouh et al.,
2016). Inclusion of tiger nut in regular diet is sure to help you keep healthy
and fit. Its fiber content will help cut down the rate of obesity and prevent slow
metabolic rate in humans (Owusu and Owusu, 2016). Tiger nuts possess the potential to
provide food security, enhance livelihoods and improve nutritional status of
vulnerable groups (Suleiman et al., 2018).
Chemical evaluation of food includes
but is not limited to assessing the macro and micro nutrients in food. A
combination of different techniques, such as extraction, and Kjeldahl are used
to determine protein, fat, moisture, ash and carbohydrates levels in food
(Onwuka, 2018). Micronutrients such as iron, zinc, calcium, magnesium, vitamin
D, E, and A are mostly evaluated using spectrophotometric and colometric
methods (Onwuka, 2018). Sensory evaluation is the
scientific discipline which encompasses all methods to evoke, measure, analyze
and interpret human responses to the properties of foods, as perceived by the
five senses: taste, smell, touch, sight and hearing
(Iwe, 2014). The acceptance or rejection of food
entirely depends on whether it corresponds to consumer expectations and needs
(Mosca et al., 2015). This study therefore evaluates the chemical and
sensory properties of beverages made from tiger nut.
1.1
STATEMENT OF THE PROBLEM
Carbonated
beverages are mostly consumed by so many people in Nigeria especially among the
youths. The high rate of consuming carbonated beverages can be due to the
growing population and urbanization. Most carbonated beverages are composed of
high amount of sugar, calories, caffeine and provide little or no nutritional
value. Among the carbonated beverages commonly consumed in Nigeria are Coca-cola (Coke), Fanta, Sprite, Pepsi,
Seven up, and soda etc. A good number of those who consume
carbonated beverages do so because of the taste and flavour without any
consideration on the health implications of those drinks (Idumah et
al., 2020). Excessive consumption of these carbonated beverages,
however, has negative effect on the body.
Tiger
nut is also rich in phosphorus, potassium, magnesium and protective nutrients
such as dietary fibre (Suleiman et al.,
2018). Despite these nutrients, tiger nut seeds are underutilized in most parts
of Eastern Nigeria where it is mainly consumed in between meal as snacks. This prompted
its processing into yoghurt and milk for value addition.
1.2 OBJECTIVES OF THE STUDY
1.2.1
General
objective of this study
The general objective of this study was to evaluate the chemical and
sensory properties of beverages made from tiger nut seed.
1.2.2
Specific
objectives of the study
The specific objectives of the study
include to:
i.
produce beverages from
tiger nuts
ii.
determine the proximate
composition (Protein, carbohydrate, ash, moisture, energy value) of the
beverages
iii.
determine the mineral
content (Calcium, phosphorus, potassium, magnesium, iron and zinc) of the
beverages
iv.
evaluate the vitamin
content (Vitamin B1, B2, B3 and C) of the
beverages
v.
Assess the sensory
attributes (Appearance, taste, flavour, mouthfeel, and general acceptability)
of the beverages.
1.3 SIGNIFICANCE OF THE
STUDY
1.
Processing and regular intake of plant based beverages is an excellent approach
to improve human health due to the fact that it contains most of the dietary
components needed by the human body.
2.
The general public will benefit from these beverages since it will contribute
to ensuring they limit intake of carbonated drinks and the resulting adverse
effects.
3.
Beverages developed in this study will contribute to combatting malnutrition among
infants, adolescents, and adults in developing countries like Nigeria.
4.
Vegetarians and lactose intolerant patients will find the processed beverages highly
valuable.
5. The beverages will be
beneficial to nutritionists and dieticians in management of patients that
possess mineral deficiency.
6. Data generated in this
study will be incorporated into the food composition data of Nigeria so
that provision of dietary guidance using such food composition database as a
reference material could be more effective.
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