Evaluation Of The Mineral, Vitamin And Sensory Attributes Of Tiger Nut (Cyperus Esculentus) And Cocoa (Theobroma Cacao) Beverage.:- Ogbonnaya, Elizabeth K

ABSTRACT Tiger nut (Cyperus esculentus) and v X Tiger nut (Cyperus esculentus) and cocoa (Theobroma cacao) are two nutrient-dense ingredients that have been individually associated with several health benefits. This study aimed to evaluate the mineral and vitamin compositions of a beverage formulated from tiger nut and cocoa, as well as its sensory properties. This study adopted an experimental design method. The rawmaterialsrequired forthis experiment including cocoa pods, tiger nut seeds and dates were purchased at Maitama farmers market, Abuja. A total of five different formulations of the tiger nut-cocoa beverage were prepared, with varying proportions of tiger nut and cocoa. The data was subjected to One-Way Analysis of Variance (ANOVA) using the Statistical Product of Service Solution version 22.0 software.The mineral composition ofthe beverage was analyzed using atomic absorption spectrophotometry (AAS), while the vitamin composition was analyzed using highperformance liquid chromatography (HPLC). The sensory evaluation ofthe beverage was conducted using a descriptive analysis method, with a panel of 20 trained assessors. The results showed that the tiger nut-cocoa beverage was rich in minerals such as potassium. The potassium content of the beverage flour blend ranged from CTD3(143.04) to CTDl(153.02) indicating that CTD3: (70% Cocoa: 30% Tiger nut) had the lowest potassium value while CTD1: (90% Cocoa: 10% Tiger nut) contains the highest potassium value. This trend indicates a decrease in potassium content with the increased proportion of tiger nut in the blend. The higher potassium content in CTD1 can be attributed to cocoa’s rich mineral profile, as cocoa is generally higher in potassium compared to tiger nut. The beverage was also a good source ofvitamins Bi. The vitamin Bi content of the tiger nut-cocoa flour blends increased as the proportion of tiger nut increased. CTD4 (60% Cocoa: 40% Tiger nut) had the highest vitamin Bi(thiamin) content (0.92), while CTD1 (90% Cocoa: 10% Tiger nut) had the lowest (0.64). This suggests that tiger nut flour contributes more vitamin Bi than cocoa flour. Tiger nut is a rich source of vitamin Bi. The sensory evaluation revealed that the beverage had a rich, creamy flavor and a smooth texture, with a mean overall acceptability score of 7.5. The study concludes that the tiger nut-cocoa beverage is a nutritious and acceptable drink that can be promoted as a healthy beverage option. The findings ofthis study can be used to develop a new product that can contribute to the improvement of public health.