ABSTRACT

This study explored the production and evaluation of tigernut juice blended with ginger (Zingiber officinale) and turmeric (Curcuma longa) to enhance its nutritional profile and sensory appeal. Four juice samples were prepared: A control tigernut 100%(T₁₀₀), tigernut juice with 20% ginger (T₈₀G₂₀), tigernut juice with 10% turmeric (T₉₀T₁₀), and a blend containing 10% each of ginger and turmeric (T₈₀G₁₀T₁₀). The proximate composition (moisture, protein, fat, fibre, ash, and carbohydrate), vitamin content (A, B₁, B₂, and C), and sensory attributes (appearance, flavour, consistency, and overall acceptability) were evaluated using standard laboratory procedures. Triplicate determinations were statistically analyzed using Duncan's Multiple Range Test (p < 0.05). The results showed that moisture content ranged from 86.31% in Sample T₁₀₀ to 87.68% in Sample T₈₀G₂₀ with T₈₀G₂₀ having the highest value. T₈₀G₁₀T₁₀ recorded the highest protein content (2.92%, p < 0.05), while T₉₀T₁₀ had the lowest carbohydrate content (8.22%), resulting in a reduced energy value compared to the control T₁₀₀ (9.60%). Vitamin analysis revealed that T₈₀G₁₀T₁₀ had the highest levels of vitamin A (25.73 µg/100g), vitamin B₁ (0.82 mg/100g), and vitamin B₂ (0.57 mg/100g), while the control T₁₀₀ had the highest vitamin C (11.89 mg/100g). Sensory evaluation showed that the control sample T₁₀₀ had the highest general acceptability score of 5.65 while T90T10 and T80G10T10 both had the lowest general acceptability score at 5.20. The study concludes that tigernut juice is a rich source of essential nutrients and antioxidants, making it a valuable addition to diets aiming to reduce the risk of non-communicable diseases. However, the inclusion of ginger and turmeric, while enhancing certain nutritional attributes, requires careful optimization to improve consumer acceptability. These findings highlight the potential for tigernut juice to contribute to food security and healthy eating practices, particularly in regions where tigernuts are abundant.