ABSTRACT

There is increase in imitation milk but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study was carried out toevaluate of Tigernut, date fruit and ginger blends. Fresh Tigernuts, date palm fruit and ginger were processed to formulate six blends in the ratio of 100:0:0; 80:10:10; 70:20:10; 60:25:15; 50:30:20 and 40:35:25. TM:DP:GJ were analyzed for proximate, physicochemical, minerals, anti-oxidant and sensory attributes using standard procedures. Sensory acceptability was determined using a 9-point hedonic scale by 20 untrained panelists. Data were analyzed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, ash, crude protein, crude fibre, fat and carbohydrate composition ranged from 90.50-87.32%, 1.34-0.56%, 3.25-2.67%, 0.36-0.24%, 2.79-2.26% and 5.54-3.78% respectively. Hydrogen ion concentration (pH), specific gravity, total solids, TTA, brix and lactose were 5.80-4.50%, 1.07-1.02%, 10.68-7.50%, 0.44-0.18%, 11.42-8.67% and 0.84-0.33% respectively. Phosphorus, iron, potassium, calcium, magnesium and sodium contents ranged were 148.36-130.26 mg/100g, 2.81-1.85 mg/100g, 245.34-232.75 mg/100g, 156.74-142.72 mg/100g, 53.72-42.74 mg/100g and 216.78-195.29 mg/100g respectively. DPPH, ABTSproperties ranged from 60.38-48.06% and 65.39-54.76% respectively. Sensory properties ranged from 8.00-7.25%, 7.30-6.10%, 7.50-5.40%, 7.15-5.65%, and 7.65-5.90% for appearance, mouth-feel, taste, aroma and general acceptability, respectively. Date palm and ginger substitution enhancedfibre, ash, carbohydrate, calcium composition as well as the shelf life and sensory properties of tigernut milk, the blends were generally acceptable and considered safe for consumers.