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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