ABSTRACT
The present study was conducted to evaluate the nutrient composition of beverages produced from wet and dry tiger nuts which will help to increase the utilization of tiger nuts, thereby reducing the dependence on animal milk. Sequel to this, other products such as vanilla tiger nut milk, ginger tiger nut milk, tiger nut wine and tiger nut coffee was compared with soya bean milk, palm wine and Nescafe. Twenty one (20) panelists evaluated the difference in organoleptic properties using a staff and student panel. The tiger nut was produced using traditional processing techniques such as natural fermentation, drying, blending and roasting. The proximate composition showed that moisture content of tiger nut beverages ranged from (7-88-19.74%), crude protein (6.96-8.37%), ash 90.43-0.67%), crude fibre (0.21-0.27%), energy value (256.57-297.66 kcal) and carbohydrate (2.32-8.37%). Tiger nut beverages contain significant amount of magnesium (50.11-53.02%), potassium (0.68-2.26%), low iron content (2.03-2.06%), zinc (2.81-2.88%), calcium (8.26-8.47%) and sodium content (18.42-18.86%), vitamin B1 (28.52-30.06 ), vitamin B2 (17.60-20.57 ), vitamin C (22.45-35.45 ) and vitamin E (4.03-5.37 ).Organoleptically, the colour, flavor, taste and general acceptability of milk tiger nut coffee was preferred by the panelists more than the rest of the beverages. From the result, the products blended compared favorably with those of soya bean milk and Nescafe which normally use. Tiger nut and its products could be used to an extent to reduce dependence on animal milk, increase food availability and improve nutritional status of people in the developing countries.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENT iv
TABLE OF CONTENT v
LIST OF TABLES viii
ABSTRACT ix
CHAPTER 1
INTRODUCTION 1
1.1 Background of study 1
1.2 Statement of problem 2
1.3 Objectives of study 3
1.4 Significance of study 3
CHAPTER 2
LITERATURE REVIEW 5
2.1 History of tiger nut 6
2.2 Botany of tiger nut 7
2.3 Ecology of tiger nut 7
2.4 Nutritional composition of tiger nut 7
2.5 Importance of tiger nut 8
2.5.1 Nutritional and health importance 8
2.5.2 Economic importance 9
2.6 Some properties of tiger nut and its products 9
2.7 Handling and keeping quality of tiger nut 10
2.8 Utilization of tiger nuts 10
2.9 Processing techniques 11
CHAPTER 3
MATERIALS AND METHODS 13
3.1 Collection of samples 13
3.2 Sample preparation and analyses 13
3.2.1 Sample preparation 13
3.2.1.1 Fresh tiger nuts 13
3.2.1.2 Tiger nut milky juice extract 13
3.2.1.3 Fermented tiger nut milky juice (tiger nut wine) 15
3.2.1.4 Roasted Tiger nut 17
3.2.2 Proximate composition analyses of tiger nuts (treated and untreated) 17
3.2.2.1 Mineral Ash content 17
3.2.2.2 Moisture content 18
3.2.2.3 Crude protein content (macrokjedahl method) 18
3.2.2.4 Crude fibre content 19
3.2.2.5 Carbohydrates contents 19
3.2.2.6 Energy value 19
3.2.3 Mineral content analyses 20
3.2.3.1 Mineral content 20
3.2.3.2 Vitamin C and E content of tiger nut 22
3.2.4 Development of tiger nut products 23
3.2.4.1 Tiger nut milk (unfermented tiger nut beverages) 23
3.2.4.2 Tiger nut coffee 24
3.2.4.3 Tiger nut wine 25
3.2.5 Vitamin and zinc content of tiger nut product (milk and wine) 26
3.2.5 Organoleptic properties and acceptability 27
3.3 Statistical analyses 29
CHAPTER 4
RESULTS AND DISCUSSION
4.1 Proximate composition of milk beverage 30
4.2 Vitamin composition of the milk beverages 33
4.3 Mineral content of the milk beverages 36
4.4 Sensory properties of the milk beverages 39
CHAPTER 5
CONCLUSION AND RECOMMENDATION
5.1 Conclusion 43
5.2 Recommendation 43
REFERENCES 45
APPENDIX: PICTURES 48
LIST OF TABLES
Table 4.1: Proximate composition of the milk beverages 32
Table 4.2: Vitamin composition of the milk beverages 35
Table 4.3: Mineral content of the milk beverages 38
Table 4.4: Sensory properties of the milk beverages 42
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF STUDY
Tiger nut is an underutilized crop which belongs to the division magnolophyta, class: liliopsida, order: cyperales and family-cyperacea and was found to be a cosmopolitan perennial crop of same genius as the papyrus plant (Odoemelan, 2003; Beleweu and Belewu, 2007). Tiger nut is a perennial grass like plant with spheroid tubers, pale yellow cream kernel surrounded by a fibrous sheath. It is also known as earth almond as well as yellow nut grass, “chufa’ in Spanish Erdmandel in German, Noixtigre in French (Tiger nut traders, 2005). Non-drying oil (usually called chufa) is equally obtained from the rhizome. In West Africa, the plant is gathered from the wild (Belewu and Belewu, 2007).
In Nigeria, three varieties (black, brown and yellow) are cultivated. Among these, only two varieties, yellow and brown are readily available in the market. The yellow variety is preferred to all other varieties because of its inherent properties like its bigger size, attractive colour and fleshier body. The yellow variety also yields more milk upon extraction, contains lower fat and more protein and possesses less anti-nutritional factors especially polyphenols (Okafor et al., 2003). Tiger nut can be eaten raw, naked as a vegetable, roasted or dried and ground to flour or be made into a refreshing beverage called Horchata De Chufas or tiger nut milk. Tiger nut milk is a very nutritive and energetic drink, both for young and old. It is tremendously high in starch, glucose and proteins, rich in minerals like potassium, phosphorus, vitamin E and C. Tiger nut milk contains large amount of oleic acid and is cardiac preventive. It defends the internal mechanisms and prevents both constipation and diarrhea. It has never been found to produce allergy (Belewu and Abodunrin, 2008).
The pharmacological importance of aqueous extracts of tiger nuts in the treatment of diabetes, urinary tract infections, colon cancer, dyspensia, anaemia, diarrhea, dysentery, hypercholestesolemia and as anti-microbial agent have been well documented (Sabiu et al.,2016).
Moore (2004) stated that “the expansion of tiger nut milky drink will significantly help the research linking tiger nut milk to healthiest cholesterol and other non-dairy manufacturers. This could gain a boost from an increased consumer interest to health foods. This project work intends to basically evaluate, promote production and utilization of tiger nuts using various processing techniques. It has also been found to possess good therapeutic quality (Bixquert, 2003; Farre, 2003; Valls, 2003; Moore, 2004).
1.2 STATEMENT OF PROBLEMS
Food insecurity continues to threaten large proportions of household in low income countries. Household is food secure when it has access to the food needed for a healthy life for all its members (adequate in terms of quality, quantity, safety and culturally acceptable). Adequate nutrition is essential for individual development, activity, good health, fulfillment function and success in societies and nations. Tigernut has been one of the underutilized food crops for many years. It is a very important food crop that has great potential in managing, preventing and eliminating malnutrition or food insecurity problems.
Existence of the problem of protein-calorie malnutrition, high price of imported milk and milk products in Africa particularly in Nigeria could be solved if the consumption of beverages produced from tiger nuts are encouraged (Adejuyitan, 2011).Globally, there is high prevalence and incidence of male sexual incompetence correlating with general dissatisfaction, age and other sexual dysfunction. Aqueous extract of tiger nuts could boost androgenicity, sex drive, rejuvenation, sexual invigoration and satisfaction in males (Sabiu et al., 2016).
Tiger nut is one of the underutilized tubers with great potentials for domestic and commercial purposes. There is little documentation on the nutritional quality of tiger nuts in food preparation despite its availability. However tiger nut is still one of the neglected tubers in Nigeria and hence the need for this research which will promote production, evaluation and utilization tiger nuts using various processing techniques.
1.3 OBJECTIVES OF STUDY
The broad objective of this study is to evaluate the nutrient composition of beverages produced from wet and dry tiger nuts which will help to increase the utilization of tiger nuts.
Specifics objectives are as follows:
1. Determination of the proximate, mineral, vitamin, contents of tiger nut.
2. Development of products from tiger nuts using traditional processing techniques such as natural fermentation, drying and roasting.
3. Assessing the organoleptic properties and general acceptability of the developed tiger nut products (milk, coffee and wine beverages)
4. Determining some nutritional properties of developed tiger nut products (milk, coffee and wine beverages).
1.4 SIGNIFICANCE OF STUDY
In recent years, the need to increase the production and utilization of locally available food resources has been highlighted at different national and international fora. Tiger nuts, one of the underutilized food crops locally available in Nigeria could be demonstrated to aid in solving major nutritional problems through exploitation of its nutritional and economic potentials.
The results of this study will provide a baseline data on tiger nut utilization. This will go a long way to diversify its use and in turn lead to its increased production both at household and national levels ultimately to ensure good security. Furthermore, it is expected that through the knowledge of its composition, tiger nuts, may be exploited for use in the prevention and treatment of non-communicable diseases like cancers, diabetes, cardiovascular diseases.
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