Abstract
Recently, research focus is on phyto-plants with their health benefits. This study, therefore, was carried out to produce and evaluate the quality and acceptability of tiger nut milk flavoured with Moringa oleifera leaf extract. Milk was prepared from tiger nut and blended with Moringa extract in ratios 95:5, 90:10 and 85:15 respectively while 100% tiger nut milk was used as a control. Samples were coded as NOD, MDA, JNJ and ABD respectively. Proximate composition, emulsification, total titratable acidity (TTA), pH and sensory analysis were carried out on the samples. Results showed that sample JNJ had the highest percentages of carbohydrate and protein of 4.33+0.02% and 2.34+0.02% respectively, ABD had the highest percentages of lipid, ash and emulsifying property of 2.54+0.02%, 0.028+0.01% and 444+4.24mg/100g respectively. The pH of all samples varies between 7.13 and 7.24. Sensory evaluation showed that sample NOD was the most acceptable. Most of the parameters measured are significantly different (p˂0.05). This study concluded that sample NOD could be produced for consumption and will be acceptable by the consumers. The higher the amount of Moringa oleifera leaf extract added to the imitation milk the better the health benefit it offers. This is because sample JNJ (85:15 tiger nut-moring) has the highest amount of protein and minerals when assessed)
Highlights
In recent years, increased awareness of the health and well being of people globally have necessitated the partial switch from animal-based food products to natural and health foods with nutrient balanced profile required for various metabolic, physiological and other functional demands (Panghal et al, 2009, Panghal et al, 2018).All parts of the plant are useful and could be used as medicinal plant, vegetable, animal fodder and a source of vegetable oil (Oliveira et al.,1999)
The aim of this study is to evaluate the quality and acceptability of tigernut milk flavoured with Moringa oleifera leaf extract due to the health benefits of Moringa oleifera which has been shown to have crude protein 30%, potassium 1209.67 mg/Kg, iron 26.83 mg/Kg and calcium 1880mg/Kg (Asante, 2014)
The results showed that the carbohydrate and protein contents were highest in sample JNJ (85:15 tigernut - moringa) and lowest in ABD and MDA (90:10 tigernut moringa) respectively
Summary
In recent years, increased awareness of the health and well being of people globally have necessitated the partial switch from animal-based food products to natural and health foods with nutrient balanced profile required for various metabolic, physiological and other functional demands (Panghal et al, 2009, Panghal et al, 2018).All parts of the plant are useful and could be used as medicinal plant, vegetable, animal fodder and a source of vegetable oil (Oliveira et al.,1999). It is an underutilized crop which belongs to the divisionMagnoliophyta, Classiliopcida, order - Cyperales and family - Cyperaces (family) It is found in most of the Eastern Hemisphere, including Southern Europe, Africa and Madagascar, as well as the Middle East and the Indian subcontinent and of the same genus as the papyrus plant (Belewu and Belewu, 2007). It is called earth almond, zulu nut. It is known in Nigeria as Aya in Hausa, ofio in Yoruba and Akiausa in Igbo. It has three varieties (black, brown and yellow).The yellow variety is preferred because it yields more milk upon extraction, contains lower fat, less antinutritional factors especially polyphenols and more protein (Okafor et al, 2003)
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