ABSTRACT

This study provides information about the nutritional composition of plant-based milk powder blends produced from soybeans, tiger nut and date palm which have been individually recognized for their potential health benefits, remedy to malnutrition, increased sustainability and environmental-friendly products. The food items were processed into powder by drying through dehydration and grinding into powder to produce a fine milk powder. Four samples were formulated into blends coded as SBP with 100% soybean powder which served as the control, STDB 1 with ratios of 70% soybean powder: 20% Tiger nut powder: 10% date powder, STDB 2 with ratios of 65% Soybean powder: 25% tiger nut powder:  10% date powder and STDB 3 with ratios of 60% soybean powder: 30% tiger nut powder: 10% date powder were analyzed using standard procedure and results from blends were compared with the control. International business machine statistical package for social sciences (IBM SPSS) version 21.0) was used to analyze the data generated. Analysis of variance and Duncan Multiple Range Test were used to compare and separate the means respectively; significance was accepted at p < 0.05. Results showed the proximate ranged between 9.88 to 10.51% moisture, 19.81-25.67% crude protein, 22.78 to 29.51% fat, 2.81 to 3.77% ash, 3.79 to 4.29% crude fiber, 26.51 to 41.46% carbohydrates, 89.49 to 90.12% dry matter, 437.82 kcal to 459.82 kcal energy. The micronutrients obtained were calcium (323.77 to 389.82mg),  potassium (425.35 to 529.39mg), iron (4.34 to 8.76mg), zinc (2.31 to 4.63mg), sodium (43.55 to 52.54mg), phosphorus (254.65-283.76), iodine (79.73-108.47)vitamin A (7.92 to 12.40ug), vitamin C content of 4.83 to 9.43 mg, vitamin D (0.06-1.95mg), vitamin B₁ (0.27 to 0.77mg) and vitamin  B₂ (0.19 to 0.37mg). In conclusion all the plant based-milk powder blends were generally accepted except for SBP which had 100% soybean without date powder. However, STDB 3 (60% soybean powder: 30% tiger nut powder: 10% date powder) was more nutrient dense in terms of micro nutrient and micro nutrients.  Hence this study has revealed that milk powders produced from plant products like soybean, tigernut and date palm fruit combinations has great nutrient potentials and can be developed  into an innovative foods like milk powder to improve nutrient intakes and reduce malnutrition due to their nutritional quality and therefore should be promoted.