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