Effect of Processing Treatment on the Quality of Tigernut Milk

Ukwuru, M.U.; Ogbodo, A.C.

doi:10.3923/pjn.2011.95.100

Cited by 46 publications

(56 citation statements)

References 4 publications

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“…In developing countries, the cost of dairy milk and their products is prohibitive and this has led to the development of alternative source of milk from plant materials [2]. An inexpensive milk substitute extracted from locally available plant foods like legumes with satisfactory quality and rich in protein could play an important role in protein malnutrition [3], source of producing acceptable nutritious drink [4] and alleviate problem of short food supply [5].…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

Wakil¹,

Ayenuro²,

Oyinlola³

2014

FNS

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Section: Introductionmentioning

confidence: 99%

Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

Wakil¹,

Ayenuro²,

Oyinlola³

2014

FNS

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“…The slight increase in the mineral content (0.87 -0.97%) of the V igna-racemosa fortified kunnu compare with unfortified kunnu-aya, is a confirmation of the ability of the legume in increasing the mineral content of the beverage. The ash content (0.80 -0.97%) of the fortified kunnu produced in this study is higher than the fat content (0.2 -0.7%) of tigernut milk [21]. The crude fibre (1.67 -1.80%) of the fortified kunnu produced in this study was lower than the crude fibre (1.87%) of the unfortified kunnu-aya.…”

Section: Discussionmentioning

confidence: 49%

“…The protein content of the unfortified kunnu-aya was lower (1.7%) than those of the fortified kunnu ( Table 1). The protein content of the V igna-racemosa fortified kunnuaya produced in this study is higher than the protein content (1.2 -2.3%) of tigernut drink [21] and soymilk (2.19 -2.99) protein [22]. The increment in the protein content of the fortified kunnu-aya compared to the unfortified kunnu, is an indication of its potential to increase the protein intake of its consumers.…”

Section: Discussionmentioning

confidence: 57%

“…The low level of carbohydrate in the samples could be due to low carbohydrate content of the major ingredient (tigernut). Ukwuru and Ogbodo [21] recorded carbohydrate content of 5.1 to 11% for tigernut milk. The carbohydrate content of the fortified kunnu produced in this study is slightly lower than the carbohydrate content (25.6 -28.2%) of kunnu-zaki produced from millet and V igna-racemosa blends, but similar to the carbohydrate content of commercially available raw cow milk [25].…”

Section: Discussionmentioning

confidence: 99%

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Nutritional Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosa Flour

2017

SDRP-JFST

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Background:Kunnu drinks are locally produced beverages, which of recent have become popular among the various nonalcoholic drinks in Nigeria. 'Kunnu-aya' is produced from tigernut, an underutilized crop that is rich in fibre and fat. Since 'kunnu-aya' is produced from tigernuts, which are generally low in protein and lack other nutrients, the beverage cannot fulfill the nutrient intake of consumers. In order to increase the nutritional quality of 'kunnu-aya', it was fortified with V igna racemosa, an underutilized legume that is abundant in nutrients. Methods:Vigna-racemosa fortified 'kunnu-aya' was produced by supplementing tigernut kunnu ('kunnu-aya') with V igna -racemosa at various substitution levels (0 -25%). The fortified beverages were analyzed for proximate composition, mineral contents and sensory properties. Results:The results obtained from proximate analysis showed an increase of 28-102%, 6-21% and 2-11%, respectively, in protein, ash and carbohydrate content of the fortified kunnu. However, a decrease in the moisture (0.3-27%), fat (6-22%) and crude fibre (12-5%) contents were observed with increasing substitution levels. The mineral contents of the fortified kunnu increased significantly. Results of the sensory analysis indicated that the fortified 'kunnu-aya' were more acceptable than the unfortified 'kunnu-aya'. The fortified kunnu was also more nutritious. Conclusion:Vigna-racemosa fortified 'kunnu-aya' is rich in protein and other nutrients. Its consumption could help in reducing the problem of protein-calorie malnutrition especially among children, in developing countries.

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“…An inexpensive substitute in the form of a milk or beverage made from locally available plant food high in protein, with satisfactory quality could play an important role to reduce protein malnutrition (Ukwuru and Ogbodo, 2011). …”

Section: Introductionmentioning

confidence: 99%

The Effects of Storage on the Chemical and Microbiological Quality of African Breadfruit-Corn Milk

2018

IJASRE

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The objective of this study is to provide alternative milk analogue that will augment the conventional cow milk and assess the chemical and microbial stability under ambient storage conditions. African breadfruit-corn milk was obtained from a blend of African breadfruit and corn milks at 60:40 proportions. This was formulated with emulsifier (0.01% Glycerolmonostearate), stabilizer (0.01% Carrageenan), sweetener (2% Sucrose), milk flavor (to taste), and preservatives (0.01% Sodium benzoate and 0.01% Potassium sorbate). Soymilk was produced and formulated similarly to serve as a control. The two milk samples were stored at ambient conditions for 28 days during which time they were examined for chemical and microbiological changes. The breadfruit-corn milk had better chemical and microbiological stability, which suggests that the shelf life of breadfruit-corn milk can be extended through some industrial processes as in commercial soymilk drinks.

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Effect of Processing Treatment on the Quality of Tigernut Milk

Cited by 46 publications

References 4 publications

Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

Nutritional Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosa Flour

The Effects of Storage on the Chemical and Microbiological Quality of African Breadfruit-Corn Milk

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