RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Production and quality evaluation of soy-tigernut milk
https://doi.org/10.31248/RJFSN2024.184 | Article Number: 0C55F1703 | Vol.9 (5) - October 2024
Received Date: 20 September 2024 | Accepted Date: 27 October 2024 | Published Date: 30 October 2024
Authors: Ikegwu, T. M.* , Manulu, I. J. , Anene, N. M. , Ezeh-Nwandu, M. C. and Mba, C. J.
This study was conducted to determine the proximate, minerals, vitamins, functional properties, phytochemicals and microbial growth of soy-tiger nut milk. Dried tiger nut tubers and soybean seeds were sorted, washed, soaked, dehulled (soybeans), milled and filtered to obtain fresh milk. The results obtained showed that there was a significant difference (p<0.05) in the proximate composition of samples. The ash, moisture, fibre, protein, and carbohydrate content ranged from 1.30% - 2.93%, 73.00% - 81.33%, 0.02% - 1.83%, 2.43% - 3.93%, 5.06% - 8.48%, 6.34% - 16.93%, respectively with PAP having high carbohydrate content. The mineral composition comprises calcium, magnesium, iron and phosphorous content with FAD having the highest calcium and phosphorous content. The vitamin composition includes vitamins A, B2, C and B6. The functional composition comprises of water absorption capacity and solubility index with PAP having the highest water absorption capacity. The phytochemicals composition ranges from 6.23 - 8.50 and 11.60- 12.96 mg/100g for flavonoids and phenols and ZAK has the highest phenols. In microbial load, the bacteria organisms isolated were Bacillus spp, Microccoccus spp, Klebsiella spp, Staphylococcus spp, Corynebacterium spp and Pseudomonas spp and the fungi isolated were Candida spp, Fusarium spp, Penicillium and Rhizopus spp and Saccharomyces cerevisiea.
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