Production and Evaluation of Tiger nut (Cyperus esculentus) Milk Flavoured with Moringa oleifera Leaf Extract

Abiodun Omowonuola Adebayo-Oyetoro; Oladeinde Olatunde Ogundipe; Samuel Ayofemi Olalekan Adeyeye; Emmanuel Adedapo Akande; Abiola Busola Akinyele

Home » Production and Evaluation of Tiger nut (Cyperus esculentus) Milk Flavoured with Moringa oleifera Leaf Extract

Production and Evaluation of Tiger nut (Cyperus esculentus) Milk Flavoured with Moringa oleifera Leaf Extract

Abiodun Omowonuola Adebayo-Oyetoro^1*, Oladeinde Olatunde Ogundipe¹, Samuel Ayofemi Olalekan Adeyeye², Emmanuel Adedapo Akande³, Abiola Busola Akinyele¹

¹Yaba College of Technology, Department of Food Technology, P.M.B. 2011, Yaba, Lagos,
Nigeria
²Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
³Ladoke Akintola University of Technology, Department of Food Science and Engineering, P.M.B 4000, Ogbomoso, Oyo State, Nigeria

Corresponding Author Email: abiodun.oyetoro@yabatech.edu.ng

DOI : https://dx.doi.org/10.12944/CRNFSJ.7.1.26

Article Publishing History

Received: 08-01-2018

Accepted: 06-12-2018

Published Online: 09-04-2019

Plagiarism Check: Yes

Reviewed by: Dr. Anil Panghal India

Second Review by: Dr. S. S. Rathi India

Final Approval by: Dr. Adele Papetti

Article Metrics

PDF Downloads: 2204

Abstract:

Recently, research focus is on phyto-plants with their health benefits. This study, therefore, was carried out to produce and evaluate the quality and acceptability of tiger nut milk flavoured with Moringa oleifera leaf extract. Milk was prepared from tiger nut and blended with Moringa extract in ratios 95:5, 90:10 and 85:15 respectively while 100% tiger nut milk was used as a control. Samples were coded as NOD, MDA, JNJ and ABD respectively. Proximate composition, emulsification, total titratable acidity (TTA), pH and sensory analysis were carried out on the samples. Results showed that sample JNJ had the highest percentages of carbohydrate and protein of 4.33+0.02% and 2.34+0.02% respectively, ABD had the highest percentages of lipid, ash and emulsifying property of 2.54+0.02%, 0.028+0.01% and 444+4.24mg/100g respectively. The pH of all samples varies between 7.13 and 7.24. Sensory evaluation showed that sample NOD was the most acceptable. Most of the parameters measured are significantly different (p˂0.05). This study concluded that sample NOD could be produced for consumption and will be acceptable by the consumers. The higher the amount of Moringa oleifera leaf extract added to the imitation milk the better the health benefit it offers. This is because sample JNJ (85:15 tiger nut-moring) has the highest amount of protein and minerals when assessed)

Keywords:

Emulsification; Moringa; Sensory; Tiger nut; Titratable

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Adebayo-Oyetoro A. O, Ogundipe O. O, Adeyeye S. A. O, Akande E. A, Abiola Busola Akinyele A. B. Production and Evaluation of Tiger nut (Cyperus esculentus) Milk Flavoured with Moringa oleifera Leaf Extract. Curr Res Nutr Food Sci 2019; 7(1). doi : http://dx.doi.org/10.12944/CRNFSJ.7.1.26

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Introduction

In recent years, increased awareness of the health and well being of people globally have necessitated the partial switch from animal-based food products to natural and health foods with nutrient balanced profile required for various metabolic, physiological and other functional demands(Panghal et al., 2009, Panghal et al., 2018)

Plant foods are very essential to man’s health and survival due to the presence of protein and carbohydrate of about 70% and 80% respectively (Panghal et al.,2006). In addition to this, fruits and vegetable are important plant foods rich in essential vitamins and minerals but are known to have a short shelf life due to high susceptibility to physiological breakdown postharvest. To this end, there is a need for rapid processing either into a shelf-stable or entirely new product to enhance their shelf life as well as value addition (Panghal et al., 2017).

Tiger nut (Cyperus esculentus)is a crop of the sedge family widespread across much of the world. It is an underutilized crop which belongs to the division-Magnoliophyta, Classiliopcida, order-Cyperales and family-Cyperaceae(family). It is found in most of the Eastern Hemisphere, including Southern Europe, Africa and Madagascar, as well as the Middle East and the Indian subcontinent and of the same genus as the papyrus plant (Belewu and Belewu,2007). It is called earth almond, Zulu nut. It is known in Nigeria as Aya in Hausa, of io in Yoruba and Akiausa in Igbo. It has three varieties (black, brown and yellow). The yellow variety is preferred because it yields more milk upon extraction, contains lower fat, less anti-nutritional factors especially polyphenols and more protein (Okafor et al.,2003).

The tiger nut milk is very nutritive and it serves as a source of energy for all categories of people. The nut can be eaten raw, roasted, dried or baked. It is a good source of starch, glucose, protein and minerals such as potassium, phosphorus, vitamin E and C. The tiger nut milk fat contains a large amount of oleic acid which is heart friendly and helps to prevent cardiac arrest. It also aids the internal mechanisms and prevents both constipation and diarrhoea.

(Bamishaiye and Bamishaiye, 2011; Asante, 2014)

All parts of the plant are useful and could be used as medicinal plant, vegetable, animal fodder and a source of vegetable oil (Oliveira et al.,1999). The leaves have been reported to have a hypocholesterolemic effect (Ghasi et al., 2000), hepato-protective (Pari and Kumar 2002, Fakurazi and others 2008), antimicrobial (Caceres et al.,1991) and gastric antiulcer effect (Dahiru et al., 2006).

The aim of this study is to evaluate the quality and acceptability of tiger nut milk flavoured with Moringa oleifera leaf extract due to the health benefits of Moringa oleifera which have been shown to have crude protein 30%, potassium 1209.67mg/Kg, iron 26.83mg/Kg and calcium 1880mg/Kg (Asante, 2014)

Materials and Methods

Sources of materials

Yellow tiger nut (Cyperus esculentus) (4Kg) was obtained from a market in Badagry Local Government Area of Lagos State, Nigeria, and transported to the Food Technology laboratory, Yaba College of Technology, Yaba, Lagos State Nigeria, in a thick polyethene bag for processing. These were divided into four batchesof1kg each. Moringa oleifera leaves (2Kg) which were healthy and uninfected were obtained from the college campus and taken to the laboratory the same day. The leaves were washed under running tap to remove dust and other foreign particles.

Production of tiger nutimitation milk and Moringa oleifera extract

The imitation milk from tiger nut was produced by modifying the method of Adgidzi et al.,(2011). The batches of fresh tiger nut samples were cleaned and soaked in cold water for 24hrs, wet milled with about two litres per kilogram of water, using a clean sterilized blender. This was followed by filtration using a muslin cloth to remove the chaff from the milk.

Fresh leaves of Moringa oleifera (1Kg) was boiled with 1.5 litres of water for 15mins at 80⁰C, after which it was cooled. The extract was separated using sterile muslin cloth and filter through sterile Whatman filter paper.

Production of tiger nut-Moringa oleifera milk

After the production of milk and Moringa extract, different blending ratios of 95ml of tiger nut milk to 5ml of Moringa extract, 90ml of tiger nut milk to 10ml of Moringa extract, 85ml of tiger nut milk to 15ml of Moringa extract were produced while 100ml of tiger nut milk was prepared as a control. These samples were coded NOD, MDA, JNJ and ABD respectively.

Proximate Analysis

The moisture content, fat, protein, crude fibre and crude ash of the samples were determined using the methods of AOAC (2005) while carbohydrate was calculated by difference as highlighted by AOAC(2005) as;%carbohydrate=100% – %(moisture + protein + fat + fibre + ash).

Titratable acidity, pH and emulsification property.

Titratable acidity and pH were determined by the methods of Nout et al., (1989). A standardized pH meter (OHAUS, Starter 2000) was used to determine the pH after it has been standardized with buffer at pH 4 and 7. Mineral elements (Ca, Mg, K, Na) were estimated as described by Fernandez (2002) using Atomic Absorption Spectrophotometer (A. Analyst 700, Perkin Elmer, USA) equipped with standard burner air-acetylene flame and hollow cathode lamps, as the radiation source. Emulsification capacity was determined using the modified method of AOAC (2000).

Sensory Evaluation

Samples were assessed for colour, flavour, taste, aroma and overall acceptability using 20-member semi-trained panelists on a 9-point hedonic scale with (9)=extremely like and (1)=extremely dislike. The samples were presented to the panelist using white glass cups. This was as described by Larmond (1977).

Statistical Analysis

The mean scores were analyzed using analysis of variance (ANOVA) and differences separated using Duncan test. SPSS 15.0 software package was used to run the analysis.

Figure 1: a Flow chart for the production of tiger nut milk flavoured with Moringa oleifera leaf extract

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Results and Discussion

The results of the proximate analysis of the samples were shown in Table 1. The results showed that the carbohydrate and protein contents were highest in sample JNJ (85:15 tiger nut-Moringa) and lowest in ABD(control sample) and MDA (90:10 tiger nut-Moringa) respectively. Lipid, moisture and crude ash contents were highest in sample ABD and lowest in sample MDA and JNJ respectively while crude fibre was highest in sample MDA and lowest in sample ABD. All the samples analysed generally have high carbohydrate contents with the values ranging between 2.07-4.33%. The highest carbohydrate content in sample JNJ was due to the high carbohydrate content of tiger nut milk and Moringa extract.

Table 1: Proximate Analysis of Tiger nut milk Flavoured with Moringa oleifera Leaf Extract

Sample codes	Carbohydrate (%)	Protein (%)	Lipid (%)	Moisture (%)	Crude Ash (%)	Crude fibre (%)
NOD	3.60+0.06^b	2.29+0.021^a	1.96+0.014^b	91.17+0.21^b	0.26+0.00^a	0.73+0.14^b
MDA	2.61+0.18^c	2.10+0.06^a	1.65+0.02^c	92.28+0.09^a	0.21+0.01^a	1.17+0.304^a
JNJ	4.33+0.02^a	2.34+0.02^a	1.68+0.01^c	91.07+0.16^b	0.20+0.00^a	0.41+0.21^c
ABD	2.07+0.01^c	2.11+0.01^a	2.54+0.02^a	92.90+0.02^a	0.28+0.02^a	0.12+0.01^d

¹Values are the mean ± standard deviation of triplicate determinations. Means on the same column with different sets of superscripts are statistically different (p ≤ 0.05)
²Sample codes:NOD=95:5 (tiger nut milk:Moringa extract), MDA=90:10 (tiger nut milk:Moringa extract), JNJ=85:15 (tiger nut milk:Moringa extract) and ABD=100% (tiger nut milk)

Tiger nut milk has been reported to be used in the treatment of flatulence, indigestion, diarrhoea and dysentery due to its carbohydrate content (Bixquert-Jimenez, 2003). In addition, the starch content of this product has been reported to provide probiotic properties for colon bacteria (Alegria-Toran and Farre-Rovira, 2003). The high amount of protein in sample JNJ could be due to high amino acids in both tiger nut milk and Moringa oleifera leaves. The high content of lipid in the control sample could be as a result of the highly unsaturated fatty acid content of tiger nut milk, similar to that of olive oil as reported by Sanchez-Zapata et al., (2012). The product required cold storage to prevent deterioration due to its high moisture and fat content. There were significant differences in the proximate composition measured except for protein and ash.

The results of pH and total titratable acidity (TTA) are shown in Table 2. It was observed that sample ABD has the highest pH (7.24) and lowest TTA while sample JNJ has the lowest pH (7.13) and sample MDA has the highest TTA(0.48). These pH values were within neutrality and were similar to those reported by Murti et al., (1992) and Belewu and Abodunr in (2006). The result of emulsification property showed that sample ABD has the highest emulsification capacity of 444+4.24mg/100g while sample NOD had the lowest value of 343+2.83mg/100g.The study showed a significant difference between the samples in terms of pH, TTA and emulsification property.

Table 2: pH, Titratable Acidity and Emulsifying Properties of the Samples

Sample codes	pH	Titratable acidity (%)	Emulsifying property mg/100ml
NOD	7.22+0.01^a	0.16+0.04^b	343.0+2.83^c
MDA	7.18+0.03^a	0.48+0.03^a	368.0+1.41^b
JNJ	7.13+0.04^b	0.48+0.00^a	391.5+0.71^b
ABD	7.24+0.014^a	0.14+0.00^b	444.4+ 0.24^a

The results for the mineral content were shown in Table 3. Magnesium, potassium, phosphorus, sodium and calcium were highest in sample ABD, followed by sample JNJ and lowest in sample MDA. Tiger nut has been reported to be a very good source of some useful minerals including potassium, phosphorus and calcium (Bixquert-Jimenez,2003). This result is due to the fact that Moringa oleiferais also is known to be a rich source of these minerals (Asante et al., 2014)

Table 3: Mineral Content of Tiger nut Milk Flavoured with Moringa oleifera Leaf Extract

Sample codes	Mg (mg/100g )	K (mg/100g	P (mg/100g )	Na (mg/100g )	Ca (mg/100g)
NOD	49.36+1.47^a	220.04+0.13^b	130.67+0.07^ab	222.72+6.05^a	139.45+4.39^a
MDA	48.87+2.79^b	217.85+2.02^b	129.37+2.86^b	220.51+1.41^b	138.07+0.69^b
JNJ	49.50+0.22^a	220.66+3.98^b	131.04+5.68^a	223.35+3.82^a	139.84+6.06^a
ABD	49.68+4.47^c	221.44+2.09^a	131.50+2.89^a	224.14+8.47^a	140.34+0.98^a

Table 4: Sensory Evaluation of Tiger nut Milk Flavoured with Moringa oleifera Leaf Extract

Sample codes	Taste	Colour	Flavour	Aroma	Overall acceptability
NOD	5.5^b	8.5^a	6.0^d	6.5^d	6.5^b
MDA	4.5^c	6.5^d	4.0^b	4.5^c	5.0^b
JNJ	3.0^d	8.0^a	2.5^c	2.0^b	3.5^c
ABD	8.5^a	7.0^b	8.5^a	8.0^a	9.0^a

The results of the sensory evaluation in Table 4 showed that sample NOD has the highest mean values for taste, flavour, aroma and overall acceptability among the test samples when compared with the control sample (ABD). High sensory values obtained for sample ABD may be due to the familiarity of the panelists with products from tiger nut milk. There was no significant difference at (p˂0.05) in terms of colour.JNJ has the lowest values in terms of taste, flavour, aroma and overall acceptability. There were significant differences between the control samples and the experimental samples in the sensory parameters evaluated.

The most acceptable blend in terms of the sensory evaluation was sample NOD (95:5 tiger nut- Moringa) which had the highest mean scores in the sensory parameters assessed.

Conclusion

In this study, milk from control sample had the highest mineral content while sample JNJ had the highest carbohydrate and protein contents. Sample MDA had the least values for all these parameters measured. It was observed from the study that the experimental samples are significantly different from the control samples in most of the parameters assessed. Results of the sensory analysis showed that sample NOD was the most acceptable among the experimental samples and the mean values for all the parameters were comparable to the control. This study concluded that sample NOD could be produced for consumption and will be acceptable by the consumers. The higher the amount of Moringa oleifera leaf extract added to the imitation milk the better the health benefit it offers. The results from the proximate and mineral composition showed that sample JNJ (85:15 tiger nut-Moringa) has the highest nutrients. This is due to the fact that the sample has the highest amount of Moringa oleifera which in addition to tiger nut is a rich source of protein, digestible carbohydrate and minerals.

Conflict of Interest

Authors declare that no conflict of interest exists.

Acknowledgements

Authors will like to acknowledge the Department of Food Technology, Yaba College of Technology for technical assistance rendered during the research work.

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