ABSTRACT

Sprouted tiger nut and soybean seeds were processed and blended at different proportions to formulate 3 new products of natural sprouted soy-tiger nut milk extract. Sample 100% soymilk as control A, 100% soy-tiger nut as control B, 50:50 C, 80% tiger nut +20% soybean D, 20% tiger nut + 80% soybean E, without additional of spices and chemical preservatives which were boiled with l 0% ash, for 20mins, washed and dehaulled, milled, sieved, boiled for 20mins, bottled, sterilized, cooled and store for analysis. The samples were evaluated for their proximate, nutrient, antinutrient, mineral and vitamin composition and sensory qualities. With increase in tiger nut substitution protein (7.81-8.41), fibre (0.34-0.5), ash (0.30-0.46) increased. Fat decreased with decreased in tiger nut substitution ( l 0.30-8.68). Moisture (81.11-78.68), CHO (1.77-1.11) decreased with increase in tiger nut inclusion. For vitamins: with increase in tiger nut substitution Vit B; (1.23-8.32), Vit. B; (1.48-10.75), Vit. E (0.58-2.18) increased while Vit. B» (1.17-0.38) decreased. For minerals: with increase in tiger nut substitution potassium (55.30- 10.31), calcium (214.50-80.15) magnesium (20.30-163.00), phosphorus (441.00-294.50) decreased while sodium (3.19-18.1 0) increased. For antinutrient: with increase in tiger nut substitution saponin (4.06-2.64), tannin (1.04-0.1 0), trypsin inhibitor (1.48-1.03) decreased while phytate (0.02-0.07) increased. Maximum acceptability of 7.65 were obtained from sample E (80% soymilk + 20% tiger nut) while the least acceptability 5.60 were obtained from sample C (50% soybean + 50% tiger nut). The blending of sprouted soybean and tiger nut are highly recommend because it improve the nutritional content of the product.