PROCESS OF PRODUCTION OF NUTRITIONAL TIGERNUT DRINK AND HEALTH BENEFITS

Abstract

The need to create awareness regarding some local, nutritious, unutilized and affordable healthy food substances around us cannot be overemphasized. Diversification in non-alcoholic, natural milk production could help to improve dietary intake of average Nigerians. Tigernut (Cyperus esculentus lativum) is a monocotyledonous plant belonging to the family Cyperaceae with numerous species. This study determined the production of nutritious tigernut milk drinks, processes and health benefits. Proximate analysis and consumer acceptability of the tigernut, coconut, date, banana and ginger blended drink was carried out using a standard procedure. Dried tigernuts, coconut, dates, ginger and ripped banana in the ratio of 60: 15: 10: 5: 5 grams respectively were sorted out, processed, blended, sieved and homogenized.

Consumer acceptability of the product was determined by a taste panelist using the parameters of appearance, organoleptic, texture, colour, aroma, taste and overall acceptability with a 9-point hedonic scale by 20 untrained panelists. Data were expressed using mean ± standard error (SE) of the proximate analysis and its composition showed highest moisture content (78.45 ± 0.081), dry matter (17.36 ± 0.081), carbohydrate (9.20 ± 0.046), crude protein (6.30 ± 0.033) and low in crude ash (1.18 ± 0.024) and crude fibre (0.68 ± 0.026). Appearance and mouth feel scored the highest (95%), taste (94%), general acceptability (90%), texture (87%), consistency (86%) and aroma (85%). Generally, the sample was accepted in terms of sensory quality and therefore, recommend due to its high nutritive and health implication as well as its availability, affordability and solution to some health-related challenges in our society today.