Abstract

Fresh tiger nut were processed and blended with peak milk at different proportions to formulate new products of natural Tiger nut-Peak.  Milk Extract (TNPM) samples: (TNM) 100=A, (PM)100=B, (TNM:PM) 50:50 =C,(TNM:PM) 70=D, 70: without addition of spices and chemical preservatives. The samples were evaluated for their chemical composition and sensory qualities. Fat and moisture were the major components of the milk sample. Varying proportions significantly (p<0.05) affected the chemical composition of the samples. All the samples had very high moisture content (85.37 to 83.74%) and fat content ranging from 4.81 to 9.17 %. Protein varied from 3.66  to 8.57%. The samples had a fair amount of minerals and vitamins. The pH of the samples ranged from 5.65 to 6.52 in A. Total calorific value increased as the carbohydrate, protein and fat contents of the milk samples also increased.  All the samples were highly acceptable (p>0.05) but sample D (70:30) received the highest (7.90) overall acceptability score. An observable trend was that protein, carbohydrate and fat contents present in reasonable amount in all the samples. This is of high nutritional and economic potential.

TABLE OF CONENT

Title Page i

Approval page ii

Certification  iii

Dedication iv

Acknowledgement v

List of Tables ix

Abstract x

CHAPTER ONE: INTRODUCTION

1.1 Background of the Study 1

1.2 Statement of Problem 4

1.3 Objective of the Problem 4

1.4 Research Question` 5

1.5 Significance of the Finding 5

1.6 Scope of the Study 7

CHAPTER TWO: LITERATURE REVIEW

2.1.1 Conceptual Framework 8

2.1.2 Theoretical Framework 8

2.2 Benefits of Tiger nut 10

2.2.1 Food Benefits of Tiger nut 10

2.2.2 Medicinal Health Benefit of Tiger nut 11

2.2.3 Nutritional Benefit of Tiger nut 13

2.3 Mineral Composition of Tiger nut Milk 14

2.4 Other Uses of Tiger nut 14

2.5 Cultivation of Tiger nut 15

2.6 Origin of Tiger nut Plant 16

2.7 Harvesting of Tiger nut 17

2.8 Storage of Tiger nut 18

2.9 Origin of Peak Milk in Nigeria 18

2.10 Tiger nut Processing for the Production of Milk 19

2.11 Theoretical Framework 19

2.11.1 Theories of Innovation 19

2.11.2 Operation Theory 20

2.11.3 External Environment Theory 21

2.11.4 Social Factors 21

2.11.5 Legal Factors 22

2.11.6 Economic Factors 22

2.11.7 Political Factors 22

2.12 Theories on Sensory Properties 23

2.13 Theory on General Acceptability 24

2.14 Related Empirical Work 24

2.15 Summary of Related Literature 26

CHAPTER THREE: MATERIALS AND METHODS

3.1 Area of Study 28

3.2 Research Design 28

3.3 Material Used For the Study 28

3.4 Population of the Study 28

3.5 Sources of the Raw Material 28

3.6 Preparation of Samples 29

3.7 Recipe for the Production of the Sample Milk 29

3.8 Flow Chart for the Processing of the Tiger nut Milk 31

3.9 Data Collection Techniques 32

3.10 Sensory Analysis 32

3.11 Sensory Evaluation 32

3.12 Statistical Analysis 32

3.13 Proximate Composition Analysis 33

3.13.1 Determination of Protein 33

3.13.2 Determination of Fat Content 34

3.13.3 Determination of Carbohydrates 35

3.13.4 Determination of Crude Fibre 36

3.13.5 Determination of Moisture Content 37

3.13.6 Determination of Total Ash 37

3.13.7 Determination of Minerals 38

3.13.8 Determination of Calcium 38

3.13.9 Determination of Phosphorous 40

3.13.10 Determination of Potassium 41

3.13.11 Determination of Iron 41

3.13.12 Determination of Riboflavin 41

3.13.13 Determination of Thiamine 42

3.13.14 Determination of Vitamin C 43

3.13.15 Determination of Niacin 44

3.13.16 Sugar Determination 45

3.13.17 Total Titrable Acidity (TTA) 46

3.13.18 pH 46

CHAPTER FOUR: RESULT AND DISCUSSION

4.1 Proximate Composition of the Products 48

4.2 Mineral and Vitamin Contents of Tiger nut-Peak Milk Products 53

CHAPTER FIVE: SUMMARY, CONCLUSSION AND RECOMENDATION

5.1 Summary 58

5.2 Conclusion 59

5.3 Recommendation 59

5.4 Restatement of the Problem 60

5.5 Description of Procedures Used 61

5.6 Major findings 61

5.7 Contribution to Knowledge 62

REFERENCES

LIST OF TABLES

Table 4.1: Proximate Composition of the Products 47

Table 4.2.:  Vitamin Composition of the Products 51

Table 4.2.1:  Mineral Composition of the Products 52

Table 4.3:  Sensory Evaluation Scores for the Product Sample 56