Organic chemistry

Mouthfeel

Flavor

Composition (language)

Agronomy

Biology

Philosophy

Raw material

Chemistry

Proximate

Cyperus

Linguistics

Food science

Taste

Tigernuts (Cyperus esculentus L.) and soybeans (Glycine max M) were processed into natural fresh Tigernut-Soy Milk Drink, TSMD (50:50) %, fresh Tigernut Milk Drink, TMD (100%) and Soymilk Drink, SMD (100%). These were evaluated for their proximate and sensory quality potentials and for possible consumption as a dessert. The milk drinks were analysed for the total energy, pH, crude protein, fat, carbohydrate, ash, crude fibre and moisture contents. The results revealed a reasonable amount of protein content of 7.95, 7.10 and 4.50% for the milk of tigernut- soy, tigernut and soybean respectively. Proximate composition showed that tigernut-soy milk blend had higher protein (7.95%) and fat (27.22%) but low pH (6.1) than soymilk and tigernut milk. Soymilk had less protein (4.50%) than tigernut milk and the blend. All the samples had high moisture content which ranged from 57.34- 80.34%. Significant difference (p 0.05) difference in taste and overall acceptability; although all the samples were generally accepted in terms of sensory quality. It was concluded that milk from tiger-nut and soybean be encouraged due to the high nutrient contents (protein, fat, etc) so as to solve the problem of protein- calorie malnutrition.

Tigernut-Soy Milk Drink: Preparation, Proximate Composition and Sensory Qualities