Thin Layer Drying Kinetics and Influence of Drying Temperature on the Proximate Composition of Tiger-Nut Milk Powder

Milk derived from animal sources often contains anti-nutrient elements such as α-lactoglobulin, β-lactoglobulin, lactose and cholesterol, which can contribute to various health challenges. Plant-based milk alternatives, such as tiger-nut milk, offer a healthier option but often face limitations like short shelf life and high storage costs. This study aimed to investigate the drying kinetics and proximate composition of tiger-nut milk powder. Tiger-nut tubers were processed into milk from brown varieties and subsequently dried at 50, 60, and 70°C. Data obtained were fitted to five commonly applied drying mathematical models (Newton, Logarithmic, Page, Henderson and Pabis) to determine the one which predicted the drying kinetics of the milk more accurately. The dried powder was then analyzed for its proximate composition, including moisture content, crude fiber, carbohydrates, protein, lipids, ash, and pH using standardized procedures developed by Association of Official Analytical Chemists (AOAC). The best fit model for the drying kinetics analysis was determined using the coefficient of determination (R²), with the Page model having the highest R² values of 0.998-0.999. This analysis revealed that the Page model accurately describes the drying behavior, with both drying time and equilibrium moisture content decrease as the drying temperature increases. The results also indicated that tiger-nut milk powder contains a moderate protein content (7.12-7.26%), a high carbohydrate content (63.68-64.17%), and relatively low levels of lipids (6.12-6.24%) and ash (1.42%). These findings suggest that tiger-nut milk powder has the potential to be a valuable plant-based food alternative. Future research should focus on determining its specific mineral composition, bioactive compounds, and potential health benefits.

Nowadays, beverages are not just considered as thirst quenchers; specific functionality is the major ingredient expected in beverages, which has becomes a lifestyle. In recent years, these initiations have led to newly developed products in the beverages sector. Companies are learning the consumption styles of various individuals and making novel beverages through blends of milk and energy drinks. Tigernut milk is among the most valued plant-based beverages, obtained from the aqueous extract of tigernuts tubers. This study investigated the mineral and antinutritional components of bottled and sterilized tigernut milk. Two varieties of tigernut tuber (Yellow and brown) were processed using three methods (Boiling, soaking and malting), and the milk was bottled and further sterilized. The results obtained showed that Iron recorded the least value at (1.73mg and 2.24mg) for yellow and brown tigernut tubers; alsotigernut tubers were low in some antinutrients except flavonoids. The result for the tigernut milk elucidated that processing and sterilization had little effect on the mineral content of tigernut milk. The study also showed that the pre-processing treatment applied (Soaking, boiling and malting) to the tigernut either increased or caused a decline in the mineral content of the tigernut milk, whereas, processing and sterilization affected the antinutrient content of tigernut milk. All processing methods showed a significant difference (p<0.05.) as there was a decrease in the phytate and oxalate content. The study highlighted the possibility of processing tigernut tubers into milk extract that can be bottled and sterilized for a period of time.

<b>Background and Objective:</b> Different researches have been achieved on non-dairy products as an alternative to dairy products. The interest in tiger nut tubers has considerably increase in recent years due to its nutritional and health benefits. Fermented drinks of non-dairy origin play an important role in diets worldwide. The aim of this study was to investigate the growth behavior and viability of <i>L. casei</i>-01 in tiger nut milk made with milk permeate or cheese whey as an extraction medium. <b>Materials and Methods:</b> Tiger nut milks were prepared using tiger nut tubers at ratios 1 to 3 (w/v) of water, milk permeate or cheese whey as extract media. Tiger nut milks and Skimmed milk were inoculated with <i>L. casei</i>-01 at 2%. The Titratable Acidity (TA) and <i>L. casei</i>-01 were determined during fermentation at 37°C for 8 hrs as well as during cold storage at 4°C for 20 days. <b>Results:</b> Results showed that the substitutions of water with permeate or whey led to the change of chemical composition of tiger nut milk. Fermented permeate or whey-tiger nut milk significantly had higher rate of titratable acidity development during fermentation or during cold storage as compared with fermented water-tiger nut milk or skimmed milk. The total viable counts of <i>L. casei</i>-01 were the highest in fermented whey-tiger nut milk after 10 days. <b>Conclusion:</b> <i>Lactobacillus casei</i>-01 can grow with high viability in permeate or whey-tiger milk.

Tigernut tubers were differently processed into six products: Fermented Tigernut Milk (FTM), Pasteurized Tigernut Milk (PTM), Ultra-high Temperature Tigernut Milk (UHTM), Sterilized Whole Tigernut Milk (SWTM), Unheated Tigernut Milk (UTM) and Sweetened Tigernut Milk (STM). The effect of these treatments on the sensory, chemical and microbiological qualities of the various samples was investigated. Microbiological examination of the products was carried out over a 6 week storage period. Processing treatment significantly (p 0.05) difference in colour and flavour. Although, all the samples were generally acceptable in terms of sensory quality, STM had the highest general acceptance while UTM had the least. The milk products were microbiologically stable during storage. UHTM and SWTM had no microbial growth throughout the storage period. The other samples recorded microbial growth from the 4 week of storage but was not th high enough (bacteria and mould 10 cfu/ml maximum) to cause any appreciable spoilage of the samples. 2

The consumer market has seen a surge in various types of plant‐based milk alternatives (PBMAs), driven by factors such as sustainability, ethics, and the availability of diverse options. However, the global adoption of PBMAs is still hindered by potential nutritional concerns and cost‐ineffectiveness. It is therefore paramount to understand the status and challenges of these alternatives, encompassing production, stabilization strategies, nutrition and health, digestion, and environmental impacts. This review provides a comprehensive examination of these aspects. We begin by scrutinizing the production processes and formulation strategies of PBMAs, followed by an exploration of fundamental stabilization aspects, including homogenization, emulsification, thickening, and quantitative measurements of stabilization. Additionally, we discuss their nutrition facts and potential health benefits, as well as potential differences in the digestion of nutrients from PBMAs. Importantly, their challenges and future directions are discussed individually, highlighting the need for a fundamental understanding and effective food technologies to develop sustainable, nutritious, tasty, and affordable PBMAs. For example, several critical aspects involve maximizing the use of plant materials (e.g., proteins, fibers, and bioactive compounds) and using reliable and unified life cycle analyses to guide the development. This review offers valuable insights for researchers, food technologists, and consumers seeking to navigate and develop the landscape of PBMAs effectively.

Two species of tigernut tuber (yellow and brown i.e. fresh and dried) were processed in different ways to formulate three new products, Product 1-Apple Tigernut Beverage (ATB), Product 2-Pineapple Tigernut Beverage (PTB) and Product 3-Coconut Tiger nut Beverage (CTB). ATB, PTB and CTB were blends of Apple juice, Pineapple juice and Coconut milk with the Tiger nut milk (yellow and brown mixed separately) by substitution at ratio (YTM:AJ, BTM:AJ) (YTM:PJ, BTM:PJ) (YTM:CJ, BTM:CJ) 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100. These samples were evaluated for their chemical composition, physiochemical properties, vitamins, mineral content, sensory and shell life and the samples maintained a good statue. Statistical analysis was carried out in chemical composition of which the result significant difference (P ≤ 0.05) existed between yellow tiger nut milk brown tiger nut milk at 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 but sample 0:100 of AJ, PJ and CJ were not significantly difference (P > 0.05). From the chemical composition results it was observed that the beverages had high content of moisture, carbohydrate and energy value. However, the beverages were fairly rich in protein, ash and fat contents. The microbial result of fungi was a bit at variance with standard record. Although, all samples were highly accepted but coconut tigernut beverage had the highest acceptability. Microbial content ranged from zero growth to 103cfu/ml which was not critical to the wholesomeness of the products. Furthermore, samples were stored in an air tight container in a cool place and were seen to last for 10 days before fermentation set in, hence, the presence of CO2 increased their shell life.

Two varieties of tiger nuts obtained from eight different sites and two harvesting periods in Ghana were evaluated for their chemical composition. The effect of site on sensory quality of milk extracted was also evaluated. The ranges (g kg -1 ) for fat, ash, carbohydrate and fiber of the black and brown varieties were 155.4-295.4, 128.7 - 275.3; 22.7 - 73.4, 29.8 -75.1; 12.3 - 19.4, 10.0 -16.4 ; 497.4 709.2, 506.9-717.2 and 74.2-118.4, 75.3-135.4 respectively. The mean energy and free fatty acid values for black and brown tubers for all sites and both planting periods were 4707.7 kcal kg- 1 , 4585.4 kcal kg- 1 and 0.59% and 0.75% respectively. The ranges for mineral compositions (mg kg -1 ) for the black and brown varieties included sodium 521.19 -924.07, 484.51-1075.80; potassium 6750.0 - 12780, 8052.0 - 14241; magnesium 535.0 - 747.0, 551.0 - 740.0; phosphorus 279.33 - 477.41, 258.65 - 478.37 and zinc 23.08 -60.58, 33.57 -55.84. With the exception of milk from Tanoso tubers, milk from all other sites was acceptable to the sensory panel. The fat and milk obtained from tiger nuts tubers could be exploited for industrial and commercial applications.

In recent years, a global shift has been observed toward reducing the consumption of animal-derived foods in favor of healthier and more sustainable dietary choices. This has led to a steady growth in the market for plant-based milk alternatives (PBMAs). Projections suggest that this market will reach a value of USD 69.8 billion by 2030. Legumes, being traditional and nutritious ingredients for PMBAs, are rich in proteins, dietary fibers, and other nutrients, with potential health benefits such as anticancer and cardiovascular disease prevention. In this review, the application of 12 legumes in plant-based milk alternatives was thoroughly discussed for the first time. However, compared to milk, processing of legume-based beverages can lead to deficiencies such as nutritional imbalance, off-flavor, and emulsion stratification. Considering the potential and challenges associated with legume-based beverages, this review aims to provide a scientific comparison between legume-based beverages and cow’s milk in terms of nutritional quality, organoleptic attributes and stability, and to summarize ways to improve the deficiencies of legume-based beverages in terms of raw materials and processing method improvements. In conclusion, the legume-based beverage industry will be better enhanced and developed by improving the issues.

In the present study, thin-layer drying has been applied to improve drying efficiency and perfume production from E. rutaecarpa. Thus, the effects of the drying kinetics and temperature on the quality of E. rutaecarpa for essential oil production were studied. Seven kinds of mathematical models, such as Midilli et al., Overhults et al. and Lewis et al., were applied to model and verify the relationship between moisture ratio and time in the drying process. The Midilli et al. model could simulate the drying process very well. The essential oils obtained before and after different drying process were extracted via steam distillation, and the extracted essential oil components were identified with GC-MS. The moisture diffusion of E. rutaecarpa under hot air drying and vacuum drying at 35°C, 45°C and 55°C are 8.39×10-9, 1.07×10-8, 1.37×10−8, and 1.02×10−8, 1.16×10−8, 1.19×10−8, respectively, and the activation energy is 20.51 kJ/mol and 6.63 kJ/mol. Based on the quality of the essential oil of the E. rutaecarpa leaves obtained at different temperatures, the proposed approximate drying temperature of E. rutaecarpa for application was 45-55°C. During the drying process, the moisture of E. rutaecarpa in this temperature range may drop below the safe moisture within 7-5.5 h for storage with 12.1-9.7 % essential oil loss. This study showed the oil quality and quantity of the essential oil of E. rutaecarpa as well as the fresh sample in different drying methods and drying temperatures were compared, while the drying quality of E. rutaecarpa was further compared.

Background: Tiger nut (Cyperus esculentus) belong to the family of Cyperaceae and the order of Commelinalis. It has been existing for more than 4,000 years ago.
 Objective: To determine the nutritional composition (protein, fat, fiber, ash, moisture and carbohydrate) of nut, to extract and characterize oil from varieties of tiger nuts, to determine the mineral elements presence in the nut.
 Study Design: A descriptive research design was adopted by this study to determine the nutritional composition (protein, fat, fiber, ash, moisture and carbohydrate) of nut, to extract and characterize oil from varieties of tiger nuts and to determine the mineral elements presence in the nut.
 Place and Duration of the Study: The study was conducted at Biochemistry Department, Bayero University Kano, between April, 2019 to September, 2019.
 Methods: The Proximate compositions were determined using the method describe by Association of official analytical chemist’s, while Carbohydrate were determined by difference. The physicochemical properties were determined using the method describe by American oil Chemist’s society and Mineral composition were determined.
 Results: The proximate composition of the yellow variety was moisture (9.48%), ash (2.07%), fat (33.5%), protein (6.11%), crude fibre (17.5%) and carbohydrate (31.2%). Corresponding values of the brown variety was moisture (9.62%), ash (2.76%), fat (34.2%), protein (6.93%), crude fibre (15.3%) and carbohydrate (30.9%) respectively. The extracted oil has a golden colour and a nutty taste. The saponification, acid, peroxide, iodine and free fatty acid values of the yellow variety were found to be 210.8±4.28, 3.17±0.64, 1.00±0.52, 78.7±13.1 and 0.40±0.21 and the saponification, acid, peroxide, iodine and free fatty acid values of the yellow variety were also found to be 212.2±4.92, 3.36±0.56, 1.06±0.75, 76.5±14.6 and 0.42±0.04 and was not significantly (P> 0.05) different between th yellow and brown varieties respectively. The mineral element (mg/100g) of the brown variety is Mg 133.67, P 527.33, K 957.67, Ca 394, Cu 2.0 and Fe 1.86. Corresponding values for the yellow variety are Mg 118.13, P 159.61, K 384.33, Ca 152, Cu 2.0 and Fe 1.04. Lead and Cadmium were not detected in both varieties.
 Conclusion: These results indicate that tiger nut tuber oil could be a good source of edible oil, highly nutritive and can provide a lot of energy like some starchy food.

Exploration of the nutritional and carotenoids profiles of vegetables in Thai cuisine as potential nutritious ingredients

Effect of cool-season adapted chickpea varieties on physicochemical and nutritional characteristics in ruminant systems

The study was carried out to assess nutritional and mineral composition of dried whole plant, leaf, stem, rhizome and root of Schismatoglottis bauensis. Proximate analysis was carried out by measuring total protein, fats, carbohydrate, ash and moisture contents following official methods of Association of Official Analytical Chemists. Macro- (Ca, Na, K) and micronutrients (Fe, Cu, Zn) were analyzed using atomic absorption spectrometry. Results revealed that dried whole plant showed highest crude fats and moisture content, whilst dried leaf exhibited the highest percentage of crude protein, and dried rhizome had the highest carbohydrate content. The calorific values for whole plant, leaf, stem, rhizome and root were 288.52, 309.19, 267.10, 303.71, and 295.37 Kcal/ 100 g, respectively. Major minerals present in all the tested samples were potassium and calcium ranging from 2714 to 7213 mg/100 g and 216 to 1517 mg/100 g, respectively. Overall, the findings indicate this plant to be a good source of nutrient and minerals, which could be exploited as a valuable material for functional foods or nutraceuticals. Key words: Proximate, nutritional, mineral, Schismatoglottis bauensis, Keladi Jantang, plant.

Wild edible plants provide a natural food supply that can reduce hunger and malnutrition. Although wild edible plants are widely used in Ethiopia, little research has been done on their nutritional makeup. The study's goal was to assess the vitamin C content and proximate composition of four wild edible plants that were chosen from the Kebridehar district in the Khorahie zone of the Somale region of Ethiopia. Vitamin C and the proximate composition parameters (moisture, ash, crude fat, crude fiber, crude protein, carbohydrate, and energy) were determined using the methods of the Association of Official Analytical Chemists. The descriptive statistical analysis was conducted using programs like Microsoft Excel and SPSS. The study found that the average moisture, ash, crude fat, crude fiber, crude protein, carbohydrate, and total energy contents of Moringa stenopetala leaf samples were 7.2, 11.83, 20.00, 26.00, 17.50, 17.47, and 319.8 (in terms of g/100g). Commiphora rostrata leaves had the highest carbohydrate content (32.00 g/100 g), followed by Ziziphus Mauritia leaves (29.98 g/100 g), according to the nutritional analysis results. Ziziphus mauritiana, Commiphora rostrata, Cibirhiza spiculata, and Moringa stenopetala showed highly significant differences. In general, the study area revealed that multiple comparisons by post hoc test revealed a p ≤ 0.05, indicating a significant difference. The study's findings imply that eating these nutrient-dense wild edible plants may contribute a significant quantity of vitamin C and other nutrients to the human diet. The results of this study suggest that the local population needs assistance through education and awareness-raising on the sustainable management and utilization of plant resources.

This study was carried out to determine the mineral content and nutritional properties of five wild fruits Rhus vulgaris, Rosa abyssinica, Rhus natalensis, Euclea racemosa, and Ficus sur. The proximate composition parameters (moisture, ash, crude fiber, crude fat, and crude protein) and antinutritional factors were evaluated using methods of the Association of Official Analytical Chemists and elemental analysis using the atomic absorption spectroscopy technique. Among the five wild edible fruit species, Rhus vulgaris had the highest carbohydrate content (83.3 ± 0.28 g/100 g) and a high total energy (344.5 ± 2.21 kcal/100 g). Euclea racemosa was found to have the maximum ash content (12.8 ± 0.37 g/100 g), protein content (3.22 ± 0.01 g/100 g), and moisture (16.24 ± 0.003 g/100 g), respectively. Rhus natalensis showed the highest fiber content (9.54 ± 0.003 g/100 g). Mineral analysis showed that local wild fruits contained a considerable amount of minerals. The calcium concentration ranged from 99.51 mg/100 g in Euclea racemosa to 160.12 mg/100 g in Ficus sur. Potassium concentration varied from 54.34 mg/100 g in Euclea racemosa to 234 mg/100 g in Rhus vulgaris. Iron ranges from 21.4 mg/100 g in Rosa abyssinica to 41 mg/100 g in Rhus natalensis, and zinc ranges from 2.3 mg/100 g in Rhus vulgaris to 4.2 mg/100 g in Ficus sur. A high saponin content (2.12 mg/100 g) and a low tannin content (0.23 mg/100 g) were obtained in Rosa abyssinica. The phytate content (1.52 mg/100 g) and the oxalate content (0.9 mg/100 g) were high in Rhus natalensis. In conclusion, the present study shows that wild fruits can be used as food supplementation in food in a safe area.