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NUTRIENT COMPOSITION AND SENSORY EVALUATION OF MILK PRODUCED FROM TIGERNUT AND PEAK MILK

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Product Category: Projects

Product Code: 00009498

No of Pages: 78

No of Chapters: 1-5

File Format: Microsoft Word

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Abstract


Fresh tiger nut were processed and blended with peak milk at different proportions to formulate new products of natural Tiger nut-Peak.  Milk Extract (TNPM) samples: (TNM) 100=A, (PM)100=B, (TNM:PM) 50:50 =C,(TNM:PM) 70=D, 70: without addition of spices and chemical preservatives. The samples were evaluated for their chemical composition and sensory qualities. Fat and moisture were the major components of the milk sample. Varying proportions significantly (p<0.05) affected the chemical composition of the samples. All the samples had very high moisture content (85.37 to 83.74%) and fat content ranging from 4.81 to 9.17 %. Protein varied from 3.66  to 8.57%. The samples had a fair amount of minerals and vitamins. The pH of the samples ranged from 5.65 to 6.52 in A. Total calorific value increased as the carbohydrate, protein and fat contents of the milk samples also increased.  All the samples were highly acceptable (p>0.05) but sample D (70:30) received the highest (7.90) overall acceptability score. An observable trend was that protein, carbohydrate and fat contents present in reasonable amount in all the samples. This is of high nutritional and economic potential.







TABLE OF CONENTS


Title Page                                                                                                 i

Approval page                                                                                          ii

Certification                                                                                             iii

Dedication                                                                                                iv

Acknowledgement                                                                                    v

List of Tables                                                                                           ix

Abstract                                                                                                    x

 

CHAPTER ONE: INTRODUCTION                                      

1.1     Background of the Study                                                               1

1.2     Statement of Problem                                                                    4

1.3     Objective of the Problem                                                               4

1.4     Research Question`                                                                        5

1.5     Significance of the Finding                                                            5

1.6     Scope of the Study                                                                         7

 

CHAPTER TWO: LITERATURE REVIEW

2.1.1  Conceptual Framework                                                                  8

2.1.2  Theoretical Framework                                                                  8

2.2     Benefits of Tiger nut                                                                      10

2.2.1  Food Benefits of Tiger nut                                                             10

2.2.2  Medicinal Health Benefit of Tiger nut                                           11

2.2.3  Nutritional Benefit of Tiger nut                                                     13

2.3     Mineral Composition of Tiger nut Milk                                        14

2.4     Other Uses of Tiger nut                                                                 14

2.5     Cultivation of Tiger nut                                                                 15

2.6     Origin of Tiger nut Plant                                                               16

2.7     Harvesting of Tiger nut                                                                  17

2.8     Storage of Tiger nut                                                                       18

2.9     Origin of Peak Milk in Nigeria                                                      18

2.10   Tiger nut Processing for the Production of Milk                           19

2.11   Theoretical Framework                                                                  19

2.11.1 Theories of Innovation                                                                   19

2.11.2           Operation Theory                                                                 20

2.11.3           External Environment Theory                                             21

2.11.4           Social Factors                                                                      21

2.11.5           Legal Factors                                                                       22

2.11.6           Economic Factors                                                                22

2.11.7           Political Factors                                                                   22

2.12   Theories on Sensory Properties                                                     23

2.13   Theory on General Acceptability                                                   24

2.14   Related Empirical Work                                                                24

2.15   Summary of Related Literature                                                     26

 

CHAPTER THREE: MATERIALS AND METHODS                       

3.1     Area of Study                                                                                 28

3.2     Research Design                                                                            28

3.3     Material Used For the Study                                                          28

3.4     Population of the Study                                                                 28

3.5     Sources of the Raw Material                                                          28

3.6     Preparation of Samples                                                                  29

3.7     Recipe for the Production of the Sample Milk                              29

3.8     Flow Chart for the Processing of the Tiger nut Milk                     31

3.9     Data Collection Techniques                                                           32

3.10   Sensory Analysis                                                                           32

3.11   Sensory Evaluation                                                                        32

3.12   Statistical Analysis                                                                         32

3.13   Proximate Composition Analysis                                                  33

3.13.1 Determination of Protein                                                               33

3.13.2 Determination of Fat Content                                                        34

3.13.3 Determination of Carbohydrates                                                    35

3.13.4           Determination of Crude Fibre                                             36

3.13.5           Determination of Moisture Content                                    37

3.13.6           Determination of Total Ash                                                 37

3.13.7           Determination of Minerals                                                  38

3.13.8           Determination of Calcium                                                   38

3.13.9           Determination of Phosphorous                                            40

3.13.10         Determination of Potassium                                                41

3.13.11         Determination of Iron                                                          41

3.13.12         Determination of Riboflavin                                               41

3.13.13         Determination of Thiamine                                                 42     

3.13.14         Determination of Vitamin C                                                43

3.13.15         Determination of Niacin                                                      44

3.13.16         Sugar Determination                                                            45

3.13.17         Total Titrable Acidity (TTA)                                               46

3.13.18         pH                                                                                        46

 

CHAPTER FOUR: RESULT AND DISCUSSION                             

4.1     Proximate Composition of the Products                                        48

4.2     Mineral and Vitamin Contents of Tiger nut-Peak Milk Products       53

 

CHAPTER FIVE: SUMMARY, CONCLUSSION AND RECOMENDATION

5.1     Summary                                                                                        58

5.2     Conclusion                                                                                     59

5.3     Recommendation                                                                           59

5.4     Restatement of the Problem                                                           60

5.5     Description of Procedures Used                                                    61

5.6     Major findings                                                                               61

5.7     Contribution to Knowledge                                                           62

REFERENCES







 

LIST OF TABLES

 

Table 4.1: Proximate Composition of the Products                                 47

Table 4.2.:  Vitamin Composition of the Products                                  51

Table 4.2.1:  Mineral Composition of the Products                                 52

Table 4.3:  Sensory Evaluation Scores for the Product Sample                     56


 


 

 

 

CHAPTER ONE

INTRODUCTION

1.1     Background to the Study

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early lactation milk contains colostrums, which carries mother’s anti-bodies to the body that can reduce the risk of many diseases in the body. Milk contains many other nutrient include water, fat, proteins, lactose, minerals, calcium, vitamin D, potassium, vitamin B2, vitamin A, Ribo flavin etc.

Milk is a whitish liquid containing, fat, lactose, vitamins and minerals that is produced by the mammary glands of all the matured female mammals after they have given birth and serve as nourishment for their young. Milk has two district type for consumption namely:- a natural sources of nutritional for all infant mammal and a food produces for human’s of all ages that is derivate from other animals Pehrsson el at., (2000).

Plant milk is a general term for any milk like product that is derived from a plant source they are used as substitutes for other dairy products, ice cream and yogurt. Plant milk have been consumed for centuries in various cultures, both as regular drink such as the Spanish Horchata, and as a substitute for milk, some Christian denomination during lent the most popular varieties internationally are soyamilk, rice milk and coconut milk (Wong venessa, 2013),

 Artificial milk (formula) is based on iron-fortified cow’s milk used to feed most babies, many different artificial milk formular types includes the following:peak milk,dano milk,lactogen milk,Nan milk,SMA milk,cowbell milk,nido milk,milksi milk,lahda milk, odemburge milk are available if you are considering using artificial milk.(Waterloo public health, 2014). In most mammals, milk is fed to infant through breast feeding either directly or by expressing the milk to be stored and consumed. Artificial baby milk can be fed to the baby through feeding bottle. One of the artificial-milk that are consumed by human is peak milk.

Peak milk: many Nigerians’ who consumes peak milk have the knowledge that peak stands for fasty and nutritional dietary, all peak products including its powdered and condensed milk, contain 28 vitamins and minerals including vitamin B1. B2, and Iodine, peak milk is the highest dairy milk production for a test day prior to 150 days in milk peak. In order to meet the demand and to reduced food insecurity and use local foods within the reach of the poor masses to meet their nutritional needs. This research work on the production of milk from Tiger nut to add to other sources of milk product. Tiger nut Cyperus esculentus also called Chufa Sedge, nut grass or earth almond: - is a crop of the sedge family widespread across much of the world. It is a nature of most of the western hemisphere as well as southern Europe, Africa Madagascar, the middle East and the Indian sub continent. It has become naturalized in many other regions, including Ukraine, China, Hawai, Indo China, New Guinea, Java and various Oceanic island (Flora of China, 2012). Cyperus esculentus (Tiger nut) can be found as a weed or as a crop, there is evidence for its cultivation in Egypt, since the fourth millennium BC, and for several centuries in the southern Europe in Spain . Tiger nuts  is  known as Aki awusa ( Igbo) ,Aya ( hausa) ,Isip isong ( Efik/Ibibio), Ofio ( Yoruba),Hausa groundnut ( pidgrin) ,Keegun  (Okun),Chufas ( Spanish).

. Cyperus esculentus is cultivated for its edible tubers called earth almond or Tiger nuts, for the preparation of Horchata de Chufa, a sweet, milk like beverage, however in most other countries, Cyperus esculentus is considered as weed (Angel perez, Alvanez, 2012).

The tuber were also used medically, taken orally, as an ointment, or as enema, and used in fumigants (Moshe, 1992),

Tiger nut is an annual or perennial plant growing to 90cm tall, with solitary stems growing from a tuber. The plant is reproduced by seed, creeping rhizomes and tubers. The stems are triangular in section and bear slender leaves 3-10cm wide. The spikelets of the plant are distinctive with a cluster of flat, oval seeds surrounded by hanging leaf like bracts. The colour varies between straw colored to gold-brown, they can produce up to 2420 seeds per plant. (factsheets, 2013).


1.2 Statement of Problem

Human beings consumed much of tinned milk, the cost of it in the market these day is very high, most Nigerian cannot afford it and this is increasing the rate of malnutrition problems, the rural or poor masses cannot provide the daily need of nutritional requirement needed to boost the immune system which can help to fight against diseases. Therefore the need to provide the potential of the local like milk gotten from the Tiger nut is very important, it is a substitute to peak milk as well as other brand milk. The poor masses also need the nutrient from the Tiger nut milk.


1.3     Objectives of the Study

The objectives of this study was to evaluate milk produced from the Tiger nut and peak milk. Specifically, the study looks at:-

1.       Production of milk from the Tiger nut

2.       Evaluated the Organoleptic (sensory) properties of milk products from Tiger nuts

3.       Determined the level of acceptability of milk from Tiger nut and that of peak milk


1.4     RESEARCH QUESTION

1.       What are the processes of producing milk from Tiger nut?

2.       What are the organoleptic properties of milk produced from Tiger nut?

3.       What are the level of acceptability of milk from the Tiger nut and peak milk?


1.5     Significances of the Finding

The finding of this study will benefit individuals, families and society at large.  The finding of this study will be of great benefit to the Nigerian government because it will help in decreasing the high price that are made on the milk by the milk industries, this should be done through the avenues such as television, radio, newspaper, magazine, bulleting, posters etc.

The finding will be of great value to the families because it will help them to know how to produce milk from Tiger nut, for them to meet the nutrient requirement gotten from the Tiger nut milk and to reduce the rate of sugar for the intake of other milk since the Tiger nut milk can be consumed without the use of sugar. This can be done through the following means; meeting, women group meeting in the church, extension teaching etc.

Again these findings will help the milk industries to produce quality and affordable Tiger nut milk for consumption by the low income families. This can be achieved through the following ways; programmes on television and radio, newspaper, magazine etc.

The finding will equally impact knowledge and provide the creativity and innovation on the students and under graduate on how to produce Tiger nut milk as source of income while still in school and as an entrepreneurship skill. This can be done through this avenue such as organizing seminar, programme, entrepreneur teaching  and workshop etc.

Finally this finding will also create awareness to the society on how to process and produce Tiger nut milk and to know the healthy benefit of Tiger nut milk. This can be done through the following means; church, schools, newspaper, magazine, television, radio, which will help them to start consuming Tiger nut milk and a beverage that will enrich their daily diet.

 

1.6     SCOPE OF THE STUDY

This study is limited to the production of milk from Tiger nut, the organoleptic properties of the milk and the level of acceptability of the Tiger nut milk and that of peak milk. 



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