ABSTRACT

The study focused on the extraction of milk from soybean, coconut and tigernut and their use in the preparation of ice cream. The chemical and physical properties of the products were evaluated and compared with the commercial ice cream. The result showed that coconut milk based ice cream has the best quality attributes in terms of moisture, protein, fat, calcium, potassium, total energy and foam stability when compared with soybean milk based, tigernut milk based and commercial ice creams. There were significant difference (P<0.05) in terms of overrun percentage. Sample 216 (commercial ice cream) had the highest overrun which is 50%. It was followed by coconut milk-based ice cream (40%) and soymilk-based ice cream (3 0%). Tigernut milk-based ice cream has the lowest value (21.67%). The sensory evaluation revealed that there were significant difference (P<0.05) in terms of texture, taste, colour, aroma, and general acceptability between the products and the commercial ice cream. In terms of general acceptability, there were significant difference (P<0.05). It was evident that based on the judgment of the panelist, commercial ice cream and coconut milk-based ice cream were rated as like very much (i.e. 8.44 and 8.08) while tigernut milk-based ice cream and soymilk-based ice cream were rated as liked moderately (i.e.7.44 and 7.44). Coconut milk-based ice cream compared favourably with the commercial ice cream. Vegetable milks can be used to produce ice cream. Coconut milk -based ice cream had the most desirable attributes.