Sensory Evaluation And Acceptability Of Milkshake Made From Soybean (Glycine Max (L.) Merr) And Tigernut (Cyperas Esculentus) Milk

ABSTRACT

The work evaluated the acceptability of milkshake from soybean and tigernut milk, using the International Institute of Tropical Agriculture (IlTA) method in processing the soymilk which is used as a the control for the sensory evaluation. The nutrient composition was determined using proximate analysis, while the sensory evaluation was carried out by untrained panelists. Degree of acceptance was rated using 9 point hedonic scale rating and the results was analysed using analysis of variance. There were no significant difference (P<0.05) in general acceptability of the milk samples. The 60% soymilk and 40% tigernut milk was most accepted by the panelist.