Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )

Abstract

The need for non-dairy probiotic beverages has been on the rise due to various consumer needs and concerns. The current study measured the proximate composition of two non-diary probiotic beverages (made of tiger nut milk and soymilk) as well as a control sample and determined which sample was most preferred on measures of appearance, mouthfeel, flavour, taste, odour and colour. Two non-dairy samples were prepared; soy (1:3 product-to-water ratio), tiger nut (1:3 product-to-water ratio) and a control sample made of milk using milk powder. Standard analytical procedures were employed for assessing the proximate and chemical properties of the samples in triplicates. The results of the study indicated that moisture, fat as well as protein were quantitatively the major components of the beverages while ash and crude fibre were found to be meagerly present. Computation revealed control having the highest carbohydrate as well as energy compositions of 14.71%, 458.73 kJ/g while soy milk and tiger nut milk beverages had 14.49%, 454.69 kJ/g and 14.42%, 452.81 kJ/g compositions respectively. Statistically the samples were not found to be significantly different (p<0.05) in moisture, fat, carbohydrate and energy compositions unlike protein, fibre, and ash compositions where the samples were found to be different significantly. It was concluded that soy and tiger nut non-diary probiotic beverages compared relatively well with the traditional milk beverage (control) an indication that the two products could compete with the traditional milk based probiotic beverages on consumer acceptability parameters.