Abstract
Tiger nut (Cyperus esculentus) is a root crop which is grass-like, edible and perennial plant. Tigernut has long been utilized as functional food with a lot of health benefits such as vitamins, minerals, sugar, dietary fibre and rich in protein. It is consumed raw, fried, toasted or blended with milk, dates fruits, coconut and so on. as smoothie which provides the body with essential nutrients required per daily intake. The processed tiger nut milk has a beverage like appearance to natural milk but differs in their consistency and viscosity which is obtained through blending, addition of water, filtration as well as addition of spices and sweeteners although. The tiger nut drinks are rich in sugar. This review documents microorganisms associated with tiger nut milk spoilage, different extraction methods and their effects on nutritional composition and shelf stability. Some of the preservation techniques employed especially in large scale production. Finally, this review summarize various preservation techniques that can be employed in enhancing a better shelf life of the milk derived from tiger nut.
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