Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Abstract

Available online xxx Keywords:Tiger nut cultivar Viscosity Total solids Sensory quality a b s t r a c t Five tiger nut (Cyperus esculentus L.) cultivars were collected from four different regions of Ghana and irradiated. The aim of this study was to evaluate some physicochemical, functional and sensory qualities of milk produced from irradiated tiger nut samples.Analysis was carried out for pH, total solids, moisture, sugar brix and viscosity. Finally the consumer acceptability of the milk prepared from the nuts was determined by a taste panel using the parameters of colour, taste, aroma, mouth feel and overall acceptability. The sugar content varied from 6.0 ± 0.3% (Techiman) to 15.00 ± 1.00% (Asebu Ekroful) depending on the irradiation dose applied. Generally, increase in dose increased the sugar availability but decreased viscosity of the milk prepared from the nuts. The milk with the highest viscosity was from Kwahu Aduamoa and Techiman with the least viscosity from Bawjiase.Generally, no significant difference was detected by the sensory panellists with regard to mouth feel and taste among the milk samples prepared from the various tiger nut cultivars.

Nutritional composition, microbial load and consumer acceptability of tiger nut (Cyperus esculentus), date (Phoenix dactylifera l.) and ginger (Zingiber officinale Roscoe) blended beverage

“…The moisture content significantly increased with decreasing content of tiger nut from 80.33 g 100 g -1 in 100% tiger nut beverage to 84.78g 100 g -1 in 55:30:15 tiger nut/date/ginger blend. Quantitatively, the high moisture content reflects a characteristic quality of a typical beverage for thirst quenching and agrees with previously reported range of moisture content in tiger nut milk and chocolate beverage (Akande and Okunola, 2011;Okyere and Odamtten, 2014). This suggests reduced storage quality (shelf life) and increased likelihood of microbial contamination and consequently the safety of the product.…”

Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

“…Chufa tubers (dry weight) 15.9-41.2 [14,15] 20.1-41.7 [7] 1.5-9.3 [7] 15.4-19.5 [20,21] Horchata de chufa (wet weight) 2.4-3.1 [12] 2.0-3.0 [12] 0.6-1.4 [12] 9.0-10.0 [18,22] Although CT are mainly used commercially for the production of the milk-substitute HDC, their potential in the production of plant-based fermented products with similarities to yoghurt has also been recognized. Due to the high concentration of available sugars, fermentation with lactic acid bacteria (LAB) could result in yoghurt-like flavors.…”

“…However, Abdel-Ahker et al reported an average of 19.5% total sugar content [ 21 ]. The total natural sugar content of HDC varies from 3.7 to 15%, depending on variety and process conditions [ 18 , 22 ]. See Table 1 for an overview of the compositions of CT and HDC.…”

A Review of Some Prevention Strategies against Contamination of Cyperus esculentus and Tigernut-Derived Products of Economic Importance

“…The effect of exposing tigernut-milk drink to gamma radiation in terms of its physicochemical, functional and sensory qualities was reported by Ukpabi and Ukenye [19]. The tigernut-milk drink subjected to gamma irradiation can as well be pasteurized to further reduce microbial load in the drink [39]. Implementation of Hazard Analysis and Critical Control Points (HACCP) plan and GMPs is required to drastically reduce microbial contamination of home-made tigernut beverages.…”