Microbiological and sensory evaluation of tiger nut milk fortified with vitamin A and calcium:- Nze, Georgenia O

ABSTRACT

Tiger nut seeds were obtained, washed and processed into tiger nut milk using standard methods. Vitamin A and calcium were used to fortify the milk product. Proximate composition showed that moisture, Ash, Protein, fat and carbohydrate were 80.55% and 81.15%, 0.60 % and 0.54%, 0.70% and 0.55%, 3.58 % and 4.10%, 9.21% and 10.76% for the unfortified and fortified respectively. Mineral composition showed that calcium iron, zinc, phosphorus, sodium magnesium and potassium were 94.58mg/l00ml and 240mg/100ml, 5.60 mg/l00ml and 4.05 mg/100ml, 3.98 mg/l00ml and 4.83 mg/lOOml, 64.70 mg/l00ml and 64.37 mg/l00ml, 8 54 mg/l00ml and 8.94 mg/100ml, 4.38 mg/lOOml and 3.89 mg/lOOml, 90.89 mg/IOOml and 89 10 mg/l00ml for unfortified and fortified respectively. The physico-chemical analysis shows the pH gave 6.50 and 6.55, titratable acidity gave 12.98% and 13.16% while total soluble solids gave 13.76% and 13.86%,for the fortified and unfortified tiger nuts milk respectively. Microbiological qualities showed that no bacteria load was detected during the storage for 28 days. However· there was increase in mould count from the 22° day to 28 day (3.9x10° to 2.6x10") cfu·ml .Sensory evaluation of the tiger nut shows that colors. flavors taste texture and mouth feel and general acceptability were acceptable by the panelists. There was no significant difference (P<0.05) in the texture of the tiger nut milk and peak milk samples. However, there was a significant difference (P>0.05) in the color, flavor, taste, mouth feed and general acceptability of the tiger nut milk and peak milk samples. The study revealed that tiger nut milk fortified with vitamin A and calcium are of good nutritional qualities and their sensory evaluations gave acceptable product