ABSTRACT

Candies were produced using the two milk samples and analyzed for microbial, proximate, shelf life, sensory and mineral content. The ingredients used were; coconut, tiger nut tuber, butter, corn syrup, glucose syrup, icin9 sugar, salt, flavour, cocoa powder. The result showed that there were significant differences (p<0.05) among the candy samples. The raw tiger nut milk had a proximate composition of 13.67% moisture content, 2.67% fat, 5.78% protein, 2.34% fibre, 1.93% ish and 73.72%carbohydrate while coconut milk had values of 10.77% moisture content. 21.63% fat, 12.69% protein, 5.61% fibre, 2.45% ash, 46.85% carbohydrate. The candy samples had proximate composition ranging from 1 .43%-3.42% moisture contort, 1 .78%-2.34% ash, 2.36%- 3.82% fibre, 36.91 %-49.41% fat, 5.67%-7.52°i protein, 36 'J4%-49.71% carbohydrate. It also had mineral composition ranging from 2.28-3.15mg/bOg potassium, 0.87- 1.56mg/i oog iron, 165.19-216.57mg/i 0Og phosphorus, 116.57-145.71mg/i 0Og calcium. The shelf life test on the candy samples had values ranging from 6.49- 7.16%pH, 0.21-0.52% titratable acidity, 1.49-3.62% peroxides value and 1.94-4.20% moisture content for the four month interval respectively(. The result of the sensory evaluation showed that the control sample and coconut sample were most accepted by the panelist while the tiger nut candy was least accepted by the panelist. Rant milk especially coconut and tiger nut milk should be used for tie production of canthus and other confection and should be preserved at form temperature and not at refrigeration temperature.