NUTRIENT COMPOSITION AND SENSORY EVALUATION OF MILK PRODUCED FROM TIGERNUT AND PEAK MILK

Abstract

Fresh tiger nut were processed and blended with peak milk at different proportions to formulate new products of natural Tiger nut-Peak.  Milk Extract (TNPM) samples: (TNM) 100=A, (PM)100=B, (TNM:PM) 50:50 =C,(TNM:PM) 70=D, 70: without addition of spices and chemical preservatives. The samples were evaluated for their chemical composition and sensory qualities. Fat and moisture were the major components of the milk sample. Varying proportions significantly (p<0.05) affected the chemical composition of the samples. All the samples had very high moisture content (85.37 to 83.74%) and fat content ranging from 4.81 to 9.17 %. Protein varied from 3.66  to 8.57%. The samples had a fair amount of minerals and vitamins. The pH of the samples ranged from 5.65 to 6.52 in A. Total calorific value increased as the carbohydrate, protein and fat contents of the milk samples also increased.  All the samples were highly acceptable (p>0.05) but sample D (70:30) received the highest (7.90) overall acceptability score. An observable trend was that protein, carbohydrate and fat contents present in reasonable amount in all the samples. This is of high nutritional and economic potential.

TABLE OF CONENT

Title Page ﾿ i

Approval page ﾿ ii

Certification  ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

List of Tables ﾿ ix

Abstract ﾿ x

CHAPTER ONE: INTRODUCTION ﾿

1.1 ﾿ Background of the Study ﾿ 1

1.2 ﾿ Statement of Problem ﾿ 4

1.3 ﾿ Objective of the Problem ﾿ 4

1.4 ﾿ Research Question` ﾿ 5

1.5 ﾿ Significance of the Finding ﾿ 5

1.6 ﾿ Scope of the Study ﾿ 7

CHAPTER TWO: LITERATURE REVIEW

2.1.1 ﾿ Conceptual Framework ﾿ 8

2.1.2 ﾿ Theoretical Framework ﾿ 8

2.2 ﾿ Benefits of Tiger nut ﾿ 10

2.2.1 ﾿ Food Benefits of Tiger nut ﾿ 10

2.2.2 ﾿ Medicinal Health Benefit of Tiger nut ﾿ 11

2.2.3 ﾿ Nutritional Benefit of Tiger nut ﾿ 13

2.3 ﾿ Mineral Composition of Tiger nut Milk ﾿ 14

2.4 ﾿ Other Uses of Tiger nut ﾿ 14

2.5 ﾿ Cultivation of Tiger nut ﾿ 15

2.6 ﾿ Origin of Tiger nut Plant ﾿ 16

2.7 ﾿ Harvesting of Tiger nut ﾿ 17

2.8 ﾿ Storage of Tiger nut ﾿ 18

2.9 ﾿ Origin of Peak Milk in Nigeria ﾿ 18

2.10 ﾿ Tiger nut Processing for the Production of Milk ﾿ 19

2.11 ﾿ Theoretical Framework ﾿ 19

2.11.1 ﾿ Theories of Innovation ﾿ 19

2.11.2 ﾿ Operation Theory ﾿ 20

2.11.3 ﾿ External Environment Theory ﾿ 21

2.11.4 ﾿ Social Factors ﾿ 21

2.11.5 ﾿ Legal Factors ﾿ 22

2.11.6 ﾿ Economic Factors ﾿ 22

2.11.7 ﾿ Political Factors ﾿ 22

2.12 ﾿ Theories on Sensory Properties ﾿ 23

2.13 ﾿ Theory on General Acceptability ﾿ 24

2.14 ﾿ Related Empirical Work ﾿ 24

2.15 ﾿ Summary of Related Literature ﾿ 26

CHAPTER THREE: MATERIALS AND METHODS ﾿

3.1 ﾿ Area of Study ﾿ 28

3.2 ﾿ Research Design ﾿ 28

3.3 ﾿ Material Used For the Study ﾿ 28

3.4 ﾿ Population of the Study ﾿ 28

3.5 ﾿ Sources of the Raw Material ﾿ 28

3.6 ﾿ Preparation of Samples ﾿ 29

3.7 ﾿ Recipe for the Production of the Sample Milk ﾿ 29

3.8 ﾿ Flow Chart for the Processing of the Tiger nut Milk ﾿ 31

3.9 ﾿ Data Collection Techniques ﾿ 32

3.10 ﾿ Sensory Analysis ﾿ 32

3.11 ﾿ Sensory Evaluation ﾿ 32

3.12 ﾿ Statistical Analysis ﾿ 32

3.13 ﾿ Proximate Composition Analysis ﾿ 33

3.13.1 ﾿ Determination of Protein ﾿ 33

3.13.2 ﾿ Determination of Fat Content ﾿ 34

3.13.3 ﾿ Determination of Carbohydrates ﾿ 35

3.13.4 ﾿ Determination of Crude Fibre ﾿ 36

3.13.5 ﾿ Determination of Moisture Content ﾿ 37

3.13.6 ﾿ Determination of Total Ash ﾿ 37

3.13.7 ﾿ Determination of Minerals ﾿ 38

3.13.8 ﾿ Determination of Calcium ﾿ 38

3.13.9 ﾿ Determination of Phosphorous ﾿ 40

3.13.10 ﾿ Determination of Potassium ﾿ 41

3.13.11 ﾿ Determination of Iron ﾿ 41

3.13.12 ﾿ Determination of Riboflavin ﾿ 41

3.13.13 ﾿ Determination of Thiamine ﾿ 42 ﾿

3.13.14 ﾿ Determination of Vitamin C ﾿ 43

3.13.15 ﾿ Determination of Niacin ﾿ 44

3.13.16 ﾿ Sugar Determination ﾿ 45

3.13.17 ﾿ Total Titrable Acidity (TTA) ﾿ 46

3.13.18 ﾿ pH ﾿ 46

CHAPTER FOUR: RESULT AND DISCUSSION ﾿

4.1 ﾿ Proximate Composition of the Products ﾿ 48

4.2 ﾿ Mineral and Vitamin Contents of Tiger nut-Peak Milk Products ﾿ 53

CHAPTER FIVE: SUMMARY, CONCLUSSION AND RECOMENDATION

5.1 ﾿ Summary ﾿ 58

5.2 ﾿ Conclusion ﾿ 59

5.3 ﾿ Recommendation ﾿ 59

5.4 ﾿ Restatement of the Problem ﾿ 60

5.5 ﾿ Description of Procedures Used ﾿ 61

5.6 ﾿ Major findings ﾿ 61

5.7 ﾿ Contribution to Knowledge ﾿ 62

REFERENCES

LIST OF TABLES

Table 4.1: Proximate Composition of the Products ﾿ 47

Table 4.2.:  Vitamin Composition of the Products ﾿ 51

Table 4.2.1:  Mineral Composition of the Products ﾿ 52

Table 4.3:  Sensory Evaluation Scores for the Product Sample ﾿ 56