ABSTRACT
Sprouted tiger nut and soybean seeds were processed and blended at different proportions to formulate 3 new products of natural sprouted soy-tiger nut milk extract. Sample 100% soymilk as control A, 100% soy-tiger nut as control B, 50:50 C, 80% tiger nut +20% soybean D, 20% tiger nut + 80% soybean E, without additional of spices and chemical preservatives which were boiled with 10% ash, for 20mins, washed and dehaulled, milled, sieved, boiled for 20mins, bottled, sterilized, cooled and store for analysis. The samples were evaluated for their proximate, nutrient, antinutrient, mineral and vitamin composition and sensory qualities. With increase in tiger nut substitution protein (7.81-8.41), fibre (0.34-0.5), ash (0.30-0.46) increased. Fat decreased with decreased in tiger nut substitution (10.30-8.68). Moisture (81.11-78.68), CHO (1.77-1.11) decreased with increase in tiger nut inclusion. For vitamins: with increase in tiger nut substitution Vit B2 (1.23-8.32), Vit. B1 (1.48-10.75), Vit. E (0.58-2.18) increased while Vit. B2 (1.17-0.38) decreased. For minerals: with increase in tiger nut substitution potassium (55.30-10.31), calcium (214.50-80.15) magnesium (20.30-163.00), phosphorus (441.00-294.50) decreased while sodium (3.19-18.10) increased. For antinutrient: with increase in tiger nut substitution saponin (4.06-2.64), tannin (1.04-0.10), trypsin inhibitor (1.48-1.03) decreased while phytate (0.02-0.07) increased. Maximum acceptability of 7.65 were obtained from sample E (80% soymilk + 20% tiger nut) while the least acceptability 5.60 were obtained from sample C (50% soybean + 50% tiger nut). The blending of sprouted soybean and tiger nut are highly recommend because it improve the nutritional content of the product.
TABLE OF CONTENTS
Title page
Declaration i
Certification ii
Dedication iii
Acknowledgments iv
Table of Contents v
List of Tables vii
List of Figures viii
List of Plates ix
Abstract x
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 Milk 5
2.2 Plant Milk 6
2.3 Soybean 7
2.3.1 Nutritional and Health Benefits of Soybean Seeds 7
2.3.2 Anti-nutritional Factors of Soybean Seeds 9
2.3.2.1 Effect of Processing on Anti-nutritional Factors of Soybean Seeds 10
2.3.3 Food applications of Soybean Seeds 11
2.4 Soymilk and its Origin 12
2.4.1 Nutrient Composition and Health Benefits of Soymilk 12
2.4.2 Processing and Utilization of Soymilk 13
2.5 Tiger Nut 14
2.5.1 Nutritional Value and Health Benefits of Tiger Nut 16
2.5.2 Processing and Utilization of Tiger Nut 18
2.5.3 Anti-nutritional Factors in Tiger Nut and Effect of Processing on them 21
2.6 Tiger Nut Milk 22
2.7 Sprouting 23
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of Raw Materials 25
3.2 Sample Preparation 25
3.2.1 Preparation of Sprouted Soybean Seeds 25
3.2.2 Preparation of Sprouted Tiger Nuts 25
3.2.3 Production of Sprouted Soymilk 25
3.2.4 Production of Sprouted Tiger Nut Milk 26
3.2.5 Production of Sprouted Soy-Tiger Nut Milk 26
3.2.6 Formulation of Soybean and Tiger Nut 26
3.3 Methods of Analyses 34
3.3.1 Proximate Composition 34
3.3.1.1 Determination of Moisture Content 34
3.3.1.2 Determination of Ash Content 34
3.3.1.3 Determination of Fat Content 35
3.3.1.4 Determination of Dietary Fibre 35
3.3.1.5 Determination of Crude Protein 36
3.3.1.6 Determination of Carbohydrate Content 36
3.3.2 Mineral Analysis 37
3.3.2.1 Determination of Phosphorus 37
3.3.2.2 Determination of Calcium and Magnesium 37
3.3.2.3 Determination of Potassium 38
3.4 Vitamin Analysis 39
3.4.1 Determination of Vitamin B1 (thiamin) 39
3.4.2 Determination of Vitamin B2 (Riboflavin) 39
3.4.3 Determination of Vitamin B3 (Niacin) 40
3.4.4 Determination of Vitamin E 41
3.5 Antinutrient Analysis 41
3.5.1 Determination of Phytate 41
3.5.2 Determination of Saponin 42
3.5.3 Determination of Trypsin Inhibitor 43
3.5.4 Determination of Tannin 44
3.6 Sensory Evaluation 44
3.7 Experimental Design 45
3.8 Statistical Analysis 45
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Pictorial representation of sprouted tigernut and soy-milk blends 46
4.2 Proximate Composition of the Samples 47
4.3 Vitamins Composition of the Samples 51
4.4 Mineral Composition of the Samples 54
4.5 Anti-Nutrient Composition of the Milk Samples 57
4.6 Sensory Evaluation of the Milk Samples 61
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 65
5.2 Recommendations 65
REFERENCES 66
LIST OF TABLES
Table 3.1: Formulation of soybean and tiger nut 27
Table 4.1 Proximate composition of the samples 48
Table 4.2 Vitamin composition of the products 52
Table 4.3: Mineral composition of the milk samples (mg/100g) 55
Table 4.4: Anti-nutrient composition of the milk samples (%) 58
Table 4.5: Sensory evaluation of the samples 62
LIST OF FIGURES
Figure 3.1: Flow chart for processing of sprouted soybean cotyledons 28
Figure 3.2: Flow chart for processing of sprouted tiger nuts 29
Figure 3.3: Flow chart for processing of soymilk 31
Figure 3.4: Flow chart for processing of sprouted soy-tiger nuts milk 32
Figure 3.5: Flow chart for the processing of sprouted soy-tiger nuts milk 33
LIST OF PLATES
Plate 1: Soybean 27
Plate 2: Tiger nut 27
Plate 3: Sprouted Soybean 30
Plate 4: Sprouted tiger nut 30
Plate 5: 100% soybean milk 46
Plate 6: 100% tiger nut milk 46
Plate 7: 50% soybean + 50% tiger nut milk 46
Plate 8: 80% tiger nut + 20% soybean milk 46
Plate 9: 80% soybean + 20% tiger nut milk 46
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Milk is the nature’s most perfect food for human (Afor et al., 2016). It is mainly produced from plant or animal sources. Today, due to cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives (Valencia-Flores et al., 2013). Plant-based milks also known as milk analogue/imitation/vegetable milk are fluids that results from breakdown (size reduction) of plant material extracted in water and further homogenisation of such fluids, results in particle size distribution in range of 5 to 20 μm which imitates cow’s milk in appearance and consistency (Sethi et al., 2016). Plant-based milk can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow’s milk supply is insufficient (Sethi et al., 2016). Plant-based milk can be processed from legumes oilseeds and nuts like tiger nut and soybean seeds.
Tiger nut (Cyperus esculenta) is a small tuberous rhizomes (Musa and Hamza, 2013) known as “aya” in Hausa; “akiawusa” in Igbo; “ofio” in Yoruba (Musa and Hamza, 2014). Milk from tiger nut is not just a refreshing drink that contributes to the reduction in cholesterol by diminishing the ‘bad’ cholesterol, low density Lipoprotein (LDL), and increasing the ‘good’ cholesterol, high density Lipoprotein (HDL) (Belewu and Abodunrin, 2006). Tiger nut is rich in carbohydrate and fats but fairly high in proteins (Suleiman et al., 2018). Tiger nut is also rich in phosphorus, potassium, magnesium and protective nutrients such as dietary fibre (Suleiman et al., 2018). According to Richard and Paul (2016), one serving of tiger nuts has a whopping 10 grams of fiber, providing almost half of the daily requirement. Tiger nuts possess the potential to provide food security, enhance livelihoods and improve nutritional status of vulnerable groups (Suleiman et al., 2018).
Soymilk is rich creamy milk that contains substantial amount of isoflavones (mainly genistein and daidzein) (Kant and Broadway, 2015). Isoflavones have many health benefits including reduction of cholesterol, prevention of osteoporosis and risk for certain cancers (Kant and Broadway, 2015). Soymilk can be consumed by lactose intolerant individuals. Also, it is a good alternative for those who are allergic to cow’s milk (Afor et al., 2016). Soymilk is made from soybean which play vital role in balancing the protein deficiency of diets (Afor et al., 2016). Protein content of soybean is about 2 times of other pulse, 4 times of wheat, 6 times of rice grain, 4 times of egg and 12 times of milk (Afor et al., 2016). Soybean is also a source of calcium, magnesium, iron, phosphorus among others (Etiosa et al., 2017).
The practice of sprouting is known to be associated with the improvements of the nutritive value of crops (Lemmens et al., 2018). Studies on the effect of sprouting on seeds revealed that it increased mineral bioavailability, vitamin concentration, and bioavailability of trace elements and minerals (Rusydi et al., 2011). Sprouting improves calcium, manganese, zinc, riboflavin, niacin, ascorbic acid content (Kaushik et al., 2010) It also increases the free amino acid content to 200-fold value compared to the unsprouted seed (Marton, et al., 2010). At the same time there are indications that sprouting is effective in reducing some anti-nutrients and flatulence causing oligosaccharides (namely, stachyose and raffinose), thereby increasing protein digestibility and enhancing sensory properties (Lemmens et al., 2018).
1.2 STATEMENT OF PROBLEM
In developing countries like Nigeria, lactose intolerance is one of the problems that discourage people from consuming milk and milk products (Silanikove et al., 2015). This, however, results to chronic diseases due to compromised calcium intake (Silanikove et al., 2015). More so, milks from animal sources abound with nutritional components like cholesterol that are not good for some vulnerable groups in the society (Gupta et al., 2016). These nutritional components compromise the health of these groups of people since their body systems are not able to utilize them effectively and efficiently.
Protein-energy malnutrition is a major public health issue in developing countries like Nigeria. Protein energy malnutrition is a range of pathological conditions arising from inadequate consumption of protein and calories (Hamidu et al., 2013). The clinical disorders are kwashiorkor (insufficient high quality proteins), marasmus (deficiency of calories) or a mixture of the two; Marasmic-Kwashiorkor. These most time results to high rate of mortality (Hamidu et al., 2013).
1.3 JUSTIFICATION OF THE STUDY
Regular intake of milk 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. Processing of sprouted soymilk and tiger nut milk blends is one way of addressing problems like lactose intolerance, cholesterol and animal fatty acids. Plant milk developed in this study will be within the reach of average families and in turn contribute to combat protein-energy malnutrition in developing countries like Nigeria. Dieticians in developing countries such as Nigeria will find the developed soy-tiger nut milk highly valuable in management of lactose intolerant patients and those suffering from protein energy malnutrition. Data generated in this study may be incorporated into the food composition data of Nigeria as guide. It will offer an economic nutrient dense novel milk drink to the poor among the teeming human population of Nigeria.
1.4 OBJECTIVES OF THE STUDY
The main objective of this study was to evaluate the quality attributes of sprouted tiger nut and soymilk blends.
The specific objectives were to:
i. produce sprouted soybean and tiger nut
ii. formulate the sprouts into different proportions according to the design
iii. preparation of milk blends from the proportions
iv. determine the proximate composition, mineral, vitamin, anti-nutrient content of the milk
v. carry out sensory analysis on the milk blends.
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