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Start date: 2020Subject: search.filters.subject.Tiger nut milk

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    Acceptability of processed tiger nut (cyperpus esculentus) milk by visitors in Agodi gardens of Ibadan, Oyo State, Nigeria
    (2021-12) Apata, O. C.; Rabiu, Z. O.; Alab,i R. A.; Muh’d Bashir-Adeshina, S. B.
    The acceptability of processed tiger nut (Cyperpus esculentus) milk by visitors to Agodi Gardens, Ibadan was assessed. Tiger nut was mechanically processed into milk, packaged in plastic sample bottles and presented to 70 selected visitors in the garden. Data collected were analysed using descriptive statistics, multiple regression and Spearman correlation at a0.05. The results revealed that most respondents were female (54.3%), single (65.7%), and possessed tertiary education (86.6%). Majority (72.1%) were aware of tiger nut milk, out of which 55.7% have taken it before. The colour of the product was ranked highest (1.60±0.75). This was followed by the ranking of the packaging material (1.77±0.95) and taste (2.14±2.08). The least ranked characteristics were flavour (2.34±1.13) and aroma (2.36±0.95). The overall acceptability (1,86±0.80) of the product was high. Taste, flavour and aroma significantly (p<0.005) influenced overall acceptability. The taste, aroma and flavour of the beverage should be enhanced using fruits like Pineapple, Strawberry, Apple and Orange. Sweetener like Honey or Coconut milk can also be used to enhance the taste and flavour; in order to make it more appealing to the consumers.
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    Proximate composition and microbial characteristics of processed tiger nut milk (cyperus esculentus)
    (Home Economics Professional Association of Nigeria (HEPAN), 2020-03) Apata, O. C.; Ajayi, O. O.; Adebayo, I. N.
    This study investigated the proximate and microbial characteristics of processed tiger nut milk. Tiger nut was purchased, processed under standard conditions and subjected to laboratory analysis in triplicates. The result showed that the sample contain 90.7% moisture content. 0.6% crude protein. 2.7% crude fat. 0.1% crude fibre. 0.2% ash and 5.7%> carbohydrate. The microbial toad was found to the higher than the FAO/WHO standard. The pH was found to decrease from 5.5 at preparation to 3.2 after 18 hours. It was concluded that tiger nut milk is a nutritious beverage with high moisture content hut low crude fibre, crude protein, crude fat and ash content. The milk decrease in pH suggested increase in acidity which aids spoilage.