Tigernut-Soy Milk Drink: Preparation, Proximate Composition and Sensory Qualities
Published: Jan 1, 2012
Abstract
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...
Paper Details
Title
Tigernut-Soy Milk Drink: Preparation, Proximate Composition and Sensory Qualities
Published Date
Jan 1, 2012
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