Research Journal of Food Science and Nutrition

This study examined the effect of different processing techniques on the proximate composition and sensory properties of powdered milk substitutes made from tiger nut tubers sweetened with dates, to offer an affordable and nutritious milk alternative for lactose-intolerant individuals, diabetics, and low-income populations. Four tiger nut/date milk substitutes were formulated using 70% tiger nut tubers and 30% dates, with the tubers processed by malting (MTMS), fermentation (FTMS), toasting (TTMS), and oven drying (OTMS). These products' nutritional content and sensory attributes were compared to a commercial powdered milk control. Results showed that fermentation yielded the highest protein content (7.01%), while toasting produced the highest fat content (15.42%) and the best sensory scores, especially in aroma and overall acceptability. The malted sample had the lowest protein content (5.38%) but the highest fibre content (2.98%). The oven-dried sample had the highest carbohydrate content (73.85%), and the fermented sample had the highest moisture content (3.92%). Sensory evaluation ranked the toasted sample as the most acceptable, with ratings similar to the commercial control. These findings highlight that processing methods significantly impact the nutritional and sensory qualities of tiger nut/date milk substitutes. Toasting enhances sensory appeal, while fermentation increases protein content, suggesting that these products, particularly the toasted version, can serve as nutritious, shelf-stable milk alternatives for individuals with dietary restrictions. The formulated products, if improved may substitute cow’s milk.