Determining The Acceptability And Nutrient Content Of Ice-Cream Made From Coconut (Cocos Nucifera) And Tigernut (Cyperus Esculentus) Milk

ABSTRACT

 Tigernut (Cyperus esculentus) and coconut (Cocos nucifera) are nuts found in Southern and Eastern Nigeria. The edible parts of the nuts are used in production of milk which is used in preparing ice-cream as a dessert. The nuts was ground and the milk extracted which was used in preparing ice-cream, which was analyzed using experimental design. A standard of 1-9 point hedonic scale was used with options indicating extremely disliked, extremely liked etc. The attributes evaluated includes colour, taste, texture, f1avour, and general acceptability. Means of sensory rating• of the different ice-cream samples were calculated and computed using analysis of variance (ANOVA test). Means were separated using the parameters measured and the significance judged at P > 0.05. The result of the nutrient composition show that the ice-cream made from coconut was higher in protein (20.36±0.18), fat (12.69±0.40), moderate in solid non-fat (27.99±0.53), total solid (40.68±0.29) and low in specific gravity (1.06±0.01) and tiratable acid (0.29±0.21), total solid (33.64±0.04), solid non fat (24.53±0.01), finally the blend of coconut and tigernut ice-creams were shown to be high in total solid (42.41±0.41), solid non fat (34.87±0.29) protein (13.99±0.11), fat (7. 54±0.27) specific gravity (4.42±5. 73) and low in titratble acid of (6 37 ± 0.01). The result also showed that the plant milk ice-cream contained appreciable amount of nutrients. Coconut and tigernut icecream have been recommended as a good substitute for cow milk ice-cream.