Production and Evaluation of Tiger nut (Cyperus esculentus) Milk Flavoured with Moringa oleifera Leaf Extract
Abiodun Omowonuola Adebayo-Oyetoro1*
, 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
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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