Tiger Nut Milk Research Articles

Utilization of Different Preservatives (Cloves and White Pepper) for Extending of Shelf Live and Nutritional Value of Tiger Nut Milk (Kunun Aya)

Tiger nut milk (Kunun aya) is a traditional beverage and its non-alcoholic widely consumed in Northern part of Nigeria. The beverage was prepared from tiger nut with addition of spices such as cloves, and white pepper at different concentration in order to find its natural preservatives, so as to be preserve for a longer period using natural material so as to find if its shelf life and nutritional content will be maintained. The samples were stored at 4o c for 2 days and the effects of those spices on their proximate, microbial and fungal counts were evaluated. Fresh tiger nut and the spices (cloves and white pepper) were purchased form Jalingo central market in Taraba state in the Northeastern part of Nigeria. The tiger nut milk seeds were sorted and all the unwanted materials which may affects the taste and keeping quality of the drink were removed, washed and rinsed with portable water and then soaked for eight hours(8hrs) to soften the fibre and to remove off-flavor. One kilogram of fresh tiger nut was blended four times in to slurry with water. The slurry was pressed using a muslin cloth to recover extract. Two samples of spiced drink were analyzed for total moisture, ash content, crude protein, crude fibre, crude fat, and carbohydrate. Results of the proximate analysis reveal a range of 80.0-89.5% and 79.8- 87.2% and for moisture of tiger nut milk with cloves and white pepper which is higher at tiger nut with cloves. Ash content ranged from 0.3 -0.6 and 0.6-0.8%, both shows no significant difference in both sample B(1g) of tiger nut milk with cloves and white pepper. For crude fat it ranges 2.5-4.8%, and 2.3-4.1%. The crude fibre shows 2.1-3.0 and 2.2-3.2%, then crude protein 3.3-3.7% and 3.0-3.9% and carbohydrate range 1.7-3.9% and 1.9-2.6% of tiger nut milk cloves and white pepper respectively with no significant difference in sample C(2g) and control in tiger nut milk with cloves under carbohydrate content. The bacterial count of tiger nut milk with cloves and white pepper range 1.2×104 -2.7×104 and 1.6×104-3.0×104 respectively. And fungal count 1.5×107 -2.1×107 and 1.8×107 -2.1×107 with no significant difference in sample B(1g) and C(2g) with both have 1.8×107. The study revealed that cloves and white pepper can be served as a natural preservative in tiger nut milk and at the same time maintain its nutritional qualities.

Use of starch and actived tigernut by-product from the extraction of tigernut (Cyperus esculentus) milk for the purification of used cooking oils

Use of starch and actived tigernut by-product from the extraction of tigernut (Cyperus esculentus) milk for the purification of used cooking oils

Evaluation of the mineral and antinutritional composition of bottled and sterilized Tigernut (Cyperus esculentus) milk

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.

Nutritional, Anti-Nutritional and Sensory Evaluation of Snacks Produced from Germinated Maize/Bambara Groundnut (Vigna Subterranean) Flours

Background: Bambara nut, an underutilized legume is rich in protein and can improve the nutritional quality of snacks. This study evaluates the nutritional and sensory properties of muffins produced from germinated maize and Bambara groundnut flours. Methods: Maize and Bambara groundnut seeds were germinated (72 hours), oven-dried and milled. The composite flours from the germinated flours were combined with soya oil, tiger-nut milk, date and carrot powder to produce four samples of muffins. The samples were chemically analyzed for proximate, mineral, beta-carotene, and anti-nutrient contents. Then, sensory evaluation was carried out among 20 mothers (20-30) using a 5 hedonic scale. ANOVA and Duncan Multiple Range Test were also used to analyze the data. Results: Protein, fiber and carbohydrate contents of the muffins ranged from 7.63-9.23%, 0.05-0.08% and 70.63-71.55%, respectively. It was found that germination significantly increased protein and iron content of muffins but reduced zinc, calcium, and beta-carotene contents (P<0.001). The muffins contributed above 22% of the RDA regarding energy for children. Muffins produced from the blends provided higher level of protein, calcium, iron and beta-carotene compared to those made from whole wheat flour. There was a significant reduction in anti-nutrient contents of the muffins and germinated flours. The muffin produced from the 80% maize and 20% Bambara nut flour was rated best in terms of nutritional value, taste, and texture. Conclusion: Bambara nut flours could be used to produce nutritious snacks which would contribute to daily energy and protein needs of children.

Anaphylaxis to tiger nut milk: Analysis of individual allergens profile

Anaphylaxis to tiger nut milk: Analysis of individual allergens profile

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

SummaryDeveloping health‐oriented novel products (e.g. no sugar added for diabetes and lactose‐free for lactose intolerance) supports diverse consumer needs, promotes healthier eating habits and fosters inclusivity in the food sector. This study aimed to develop a Tigernut milk pudding (TNP), an alternative to dairy‐based pudding and assess its physicochemical and sensory attributes. TNP was formulated by incorporating hydrocolloids κ‐carrageenan (KC), konjac powder (KP) and corn starch (CS), then compared with a commercial milk pudding (CMP) and traditionally prepared raw cow milk pudding (RMP). The crude protein, fat, ash and moisture levels ranged from 5.62% to 8.04%, 5.25% to 7.03%, 2.81% to 3.98% and 68.71% to 74.76% respectively. Lightness (L*) ranged from 69.87 to 77.89, while a* ranged from 0.36 to 0.86 and b* ranged from 8.13 to 9.97. Syneresis ranged from 4.98% to 8.00%, slightly higher than RMP (4.98%) and CMP (4.87%), while pH levels ranged from 6.31 to 6.89, nearly acidic to neutral pH range. Total soluble solids ranged from 2.90 °Brix to 3.67 °Brix. The bacterial count was in the marginal range below 105 CFU g−1, with no presence of Salmonella spp. or E. coli. Total antioxidant properties showed total flavonoid and phenolics, ranging from 306.24 mg QE/100 g to 358.58 mg QE/100 g and 39.06 mg GAE/100 g to 54.81 mg GAE/100 g respectively. An overall organoleptic rate of 3.50 was attained with 0.25% KC, 0.50% KP and 2.50% CS, achieving a desired texture comparable to CMP. The novel study on using Tigernut milk in pudding explores its plant‐based, vegan‐friendly, lactose‐free attributes as a healthy dairy milk alternative. With desirable physicochemical properties, promising improved nutrition, potential health benefits and possible contribution to food security and enhanced resource efficiency, TNP could be considered for commercialisation.

ASSESSMENT OF THE NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF VENDED TIGER NUT (Cyperus esculentus) DRINK IN CHOBA, RIVERS STATE, NIGERIA

The study was aimed at determining the nutritional and microbiological quality of tiger nut milk (Kunun-aya) sold by three vendors for a three-week period in Choba, Rivers State, Nigeria. Standard methods were employed in determining the proximate, mineral composition, total heterotrophic bacterial counts and presence of Staphylococcus and Escherichia species. Moisture content was consistently highest, ranging from 78.04±2.24 to 87.34±1.24, followed by carbohydrate (7.41±1.88 to 15.14±2.33) and the least was ash (0.11±0.03 to 0.26±0.14). The most abundant of the five minerals was potassium (K) with values ranging from 837.98±15.26 to 931.43±33.30, followed by sodium (Na) with values ranging from 587.39±15.58 to 663.78±34.65 and the least was iron (Fe) with values ranging from 8.50±3.57 to 13.44±3.47. Microbial counts results reveal the following for total heterotrophic bacteria (1.4 to 9.5×107 cfu/ml), Staphylococcus (1.6×103 to 5.5×104 cfu/ml) and Escherichia spp. (0 to 5×103 cfu/ml). The results obtained in this study has revealed the presence of valuable nutrient needed for healthy living as well as high microbial loads and presence of etiologic agents of human infections in vended tiger-nut milk sold in Choba. This underscores the need for the milk to be aseptically prepared to forestall the transmission of pathogenic bacteria to consumers.

Utilization of Tigernut Milk in Yoghurt Production: Physicochemical Properties and Growth of Lactobacillus bulgaricus and Streptococcus thermophiles in Tigernut Yoghurt

This study investigated the physicochemical properties and growth of Lactobacillus bulgaricus and Streptococcus thermophiles in tigernut yoghurt. Yoghurt was produced from 3 sets of milk namely 100% tigernut milk, 50:50% of tigernut milk and cow milk; and 100% of cow milk. A set coded: TMYs, TCMYs and CMYs was sweetened with sugar and another set coded: TMYd TCMYd and CMYd was sweetened with date. Pasteurized milk samples were inoculated with the starter culture (1% w/v) and incubated at 43 °C for 6 and 12 h. Sample were analyzed using standard methods. pH decreased significant (P<0.05) after 6 and 12 h of fermentation from 6.44 – 3.57 and 3.52 for samples with sugar and from 6.46 –3.67 and 3.62 for samples with date. Level of pH decrease was significantly (P<0.05) highest in 100% tigernut yoghurt (TMYs and TMYd). Significant increase in TTA was >1.10 %lactic acid for all samples except for CMYd and TCMYd after 6 h. Viscosity ranged from 0.70 - 0.73 and 0.71 – 0.72 Pa.s, while TSS (oBrix) varied from 7.00 - 11.00 and 6.00 - 11.00 after 6 and 12 h respectively. Growth rate (/h) of L. bulgaricus ranged from 0.26 - 0.52 and 0.14 - 0.27 for sugar sweetened samples after 6 and 12 h and 0.24 - 0.49 and 0.12 - 0.25 for date samples. Tigernut milk supported the growth of the fermenting microbes with pH, TTA, viscosity and TSS that was comparable with those of cow milk yoghurt. Tigernut milk can therefore be utilized as a substrate in yoghurt production.

Chemical and antioxidant properties of two non-dairy probiotic drinks produced from tigernut (Cyperus esculentus) and soybean (Glycine max)

Probiotic drinks have become more popular and the desire for new flavours among consumers necessitates the development and production of improved probiotic drinks. In the present study, the reducing sugar, mineral content, antinutritional and antioxidant properties of non-dairy probiotic drinks produced from tigernut milk and soy milk were investigated. Probitication of the non-dairy milk results in the reduction of reducing sugars and antinutrient contents of the drinks. Probioticated tigernut milk sample (T2) has the least reducing sugar content (4.63%), while the highest was found in soy milk sample S2 (4.81%). However, there were significant increases in the mineral content and antioxidant properties of the probioticated non-dairy drinks compared to the non probioticated nondairydrinks. The ferric reducing antioxidant power (FRAP), DPPH, and Fe2+ chelation activities of probioticated tigernut milk increased from 0.5% extract to 0.84% extract, 73.18% to 91.70% and 36.30% to 39.02% in samples T12, T2 and T1, respectively. The same increase was also observed in the probioticated soy milk compared with the unprobioticated. Results from this study revealed that probiotication enhances the mineral content and antioxidative capacity of milk from soybean and tigernut.

The effect of replacing water with tiger nut milk (Cyperus esculentus L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed cheese

The effect of replacing water with tiger nut milk (Cyperus esculentus L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed cheese

Processing and Preservation of Tiger nut (<i>Cyprus esculentus</i>) milk: an overview

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.

QUALITY AND SUSTAINABILITY OF PRODUCTION OF YOHURT FROM SOYABEANS, TIGER NUT, AND DATE

Yogurt, is also known as yoghurt, is one of the most known popularly fermented dairy products in the world, with a wide range of health benefits in addition to basic nutrition and was believed to have therapeutic powers and give long life to those who consumed it. This study aimed to evaluating the quality and suitability of production of yoghurt using blended tiger nut milk, soybeans milk and date milk. Proximate and microbial analysis was used to determine nutrient composition and quality of the produced yogurt. The study shows the mean scores ranges of proximate composition (moisture, ash, protein, fat, crude fibre and carbohydrate) of the formulated yoghurt: 75.83±1.44, 70.16±0.28, 81.00±1.73, 80.00±0.00, 0.61±0.02 – 0.76±0.02, 5.40±0.17 – 7.43±0.05, 5.33±0.03 – 6.40±0.00, 0.04±0.00 – 0.12±0.00. and for carbohydrate content, the mean score ranged from 4.27 ±1.81 – 17.16 ±0.54. The bacterial total plate count of the sample ranged from 1.6x102 – 9.7x103 cfu/ml. Sample A (1.3x102) had lowest growth while sample D (9.7x103) had highest growth. For appearance, the mean score ranged from 6.00±2.22 – 8.25±0.63, also for aroma, the mean score ranged from 6.45±2.41 – 7.50±0.94 and for overall acceptability, the mean score ranged from 6.40±2.37 – 8.00±0.64. This study revealed that soy milk, tiger nut milk and date palm juice produced can be effectively used for acceptable yogurt formulations..

Evaluation of the Physicochemical Parameters and Nutrient of Milk Powder of Tigernut (Cyperus esculentus L.)

The aim of this study was to evaluate the biochemical characteristics of tigernut milk powder and its effects on the growth of pups fed on breast milk. To achieve this objective, the physicochemical parameters, macronutrient content, minerals, antioxidants and anti-nutritional factors of tigernut milk powder were determined. At the end of the experiment, it was found that the milk powder had a pH (5.63 ± 0.01), a titratable acidity content (0.04 ± 0.01%) and a moisture content (4.73 ± 0.29 %) favourable to its preservation. It contains macronutrients such as carbohydrates (59.78 ± 1.34 %), fiber (15.86 ± 0.80 %), total sugars (10.28 ± 0.08%), reducing sugars (4.21 ± 0.66%), protein (3.22 ± 0.04 %), fat (31.50 ± 0.11 %) and an energy value (535.55 ± 1.20 kcal). The milk powder had an ash content of 1.37 ± 0.19%, with high levels of calcium (119.33 ± 1.15 mg/100g), potassium (799.23 ± 1.98 mg/100g), sodium (102.11 ± 1.46 mg/100g), phosphorus (148.06 ± 0.62 mg/100g) and magnesium (94.44 ± 0.83 mg/100g). Certain therapeutic compounds were determined, such as antioxidant factors: polyphenols (3.87 ± 0.08 mg EAG/100g), tannins (0.88 ± 0.1 mg ETA/100g), flavonoids (0.05 ± 0.1 mg EQ/100g) and vitamin C (100 mg/100g) and anti-nutritional factors: oxalates (5.86 ± 1.03 mg) and phytates (34.66 ± 0.18 mg). These results enable us to assess the nutritional quality of milk powder from tigernut.

Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications.

Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk 'horchata'. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.

Evaluation of sensory and microbiological quality of tigernut milk drink sweentened with date palm fruit

Evaluation of sensory and microbiological quality of tigernut milk drink sweentened with date palm fruit

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

Tigernuts and millet are indigenous underutilized crops in West Africa that have versatile applications in food processing. These crops are rich in fermentable carbohydrates, resistant starch, fiber, and micronutrients, making them ideal candidates for pre- and probiotic (synbiotic) foods. This study utilized whole tigernuts in a dairy–millet-based fermented beverage called brukina, turned it to a synbiotic, and assessed the functional and physicochemical profiles, microbial quality, and shelf stability of the beverage. The tigernut–millet agglomerate was prepared by incorporating cellulose-hydrolyzed tigernut fibrous (TNF) cake and non-hydrolyzed TNF (10% and 15%, respectively) into millet and allowing to ferment for 12 and 24 h. Brukina produced from composite tigernut milk: dairy in a ratio of 40%:60% was inoculated with the probiotic Lacticaseibacillus casei after pasteurization. The beverage was analyzed for physicochemical, proximate, and functional properties and microbiological stability at 5°C and 25°C. The obtained data were subjected to analysis of variance (ANOVA) in Minitab version 17 using a general linear model to determine the variability, interactions, and significance of the measured product characteristics. The agglomerate water absorption capacity (l/g) ranged from 0.70 ± 0.17 to 0.89 ± 0.17, bulk density (g/l) from 0.55 ± 0.04 to 0.63 ± 0.00, and swell index (%) from 1.62 ± 0.08 to 1.80 ± 0.06. The agglomerate prepared from dough and fermented for 12 h had excellent functional characteristics and was selected for synbiotic brukina production. Moisture content of the product decreased (p < 0.001) with tigernut incorporation ranging from 78.85% to 70.45%, while sodium, phosphorus, protein, total carbohydrate, and crude fiber increased with tigernut incorporation (p < 0.05). Synbiotic brukina supported the growth of L. casei attaining 11 log CFU/mL with a corresponding increase in lactic acid production and was microbiologically safe at 5°C and 25°C for 5 days compared to unpasteurized and uninoculated probiotic control (p < 0.05). The addition of whole tigernuts and L. casei to brukina enhanced its nutritional content with a shelf stability of 3 days.

Physicochemical, microbiological and sensorial qualities of dairy yoghurt supplemented with coconut and tiger nut milk extract during storage

Plant-based milk products are tasty and nutritious for all ages. In Nigeria, these products are widely available and affordable by many, and sometimes also serve as alternatives to fresh cow’s milk in many homes due to scarcity or unavailability of the former. Many researchers have reported that the presence of lactose in cow milk is deleterious to individuals that are lactose intolerant or have dairy allergies. Coconut (Cocos nucifera) and tiger nut (Cyperus esculentus) are rich in fiber, protein, minerals such as phosphorous, selenium, potassium, manganese, and some vitamins. In this study, the physicochemical, microbiological properties, and sensory evaluation of dairy yoghurt fortified with coconut milk (CNM) and tiger nut milk (TNM) at varying percentages were evaluated during the period of storage (0, 4, 7, and 14 days) at 4°C, with dairy yoghurt serving as control. Lactobacillus spp. were the main fermentative organisms in all the yoghurt samples. The pH of the yoghurt samples ranged between 3.61-5.74 for the freshly prepared samples and between 3.18-5.19 after 14 days of storage. No significant differences were observed in the sensory properties of yoghurt containing 10, 20 and 30% TNM and CNM, and the control. In conclusion, plant-based milk sources can serve as a close substitute for dairy yoghurt.

Tiger Nut Milk's Antiviral Properties against Enveloped and Non-Enveloped Viruses: Effect of Concentration and Adding Sugar.

The global COVID-19 pandemic has warned scientists of the requirement to look for new antimicrobial compounds to prevent infection by this type of viral pathogen. Natural compounds are becoming a promising avenue of research thanks to their renewable, biodegradable, and non-toxic properties. In this work, tiger nut milk's (TNM) antiviral properties, with and without sugar, were studied against enveloped and non-enveloped viruses. The antiviral properties of TNM were evaluated at different concentrations. The antiviral tests showed that TNM is antiviral against the enveloped bacteriophage phi 6, which is commonly used as a surrogate for severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), although it did not have any antiviral effect against the non-enveloped bacteriophage MS2. We also found that adding sugar to this natural drink can improve its antiviral properties against enveloped viruses and render it antiviral against non-enveloped viruses like bacteriophage MS2. The antiviral activity of TNM depends on the TNM concentration. TNM is a natural bioproduct that could help to fight against viral infections and protect against a wide range of viral illnesses. These results confirm that the typical sweetened drink made from tiger nut extract and sugar (known as horchata in Spain) possesses broad-spectrum antiviral properties.

Effect of Some Nut Extracts and Ginger on the Lipid Profile of Hepatitis B Infected Mice

Aim: The determination of the effect of the tiger nut, coconut, coconut &tiger nut milk and ginger extract on the lipid profile of HBV infected mice
 Study Design: The study was conducted using adult mice of which some where infected with hepatitis B virus while some which were not infected, served as control.
 Place and Duration of Study: The study was carried out at the Rivers State University animal house and the study lasted for 2 months.
 Methodology: Adult healthy mice were grouped into five (5). The groups 2 to 5 mice were infected with HBV and the infection was confirmed using HBsAg rapid kit after which those in groups, 3, 4 and 5 were given the extracts. The blood samples of the mice were collected and analyzed.
 Results: The results showed that the TC, TG, HDL, LDL and VDL for the group1mice which were not inoculated had mean values of 4.63mmol/l,1.82mmol, 1.79mmol/l, 3.43mmol/l, 0.85mmol/l. The group 2 had mean values of 4.9mmol/l, 2.31mmol/l, 1.72mmol/l, 4.1mmol/l, 0.92mmol/l. The third group given the tigernut and ginger extract showed mean values of 4.7mmol/l, 2.04mmol/l, 1.9mmol/l, 3.83mmol/l, 0.63mmol/l. The fourth group given the coconut and ginger extract had mean values of 4.6mmol/l, 1.97mmol/l, 1.74mmol/l, 3.75mmol/l, 0.9mmol/l respectively. While the fifth group given the combination of coconut, tiger nut and ginger extract had mean values of 5.09mmol/l, 2.04mmol/l, 1.59mmol/l, 4.4mmol/l and 0.93mmol/l respectively.
 Conclusion: The tigernut and coconut individual extract with ginger, had positive impacts with the coconut extract with ginger having a better impact on the lipid profile of the infected mice.

Quality evaluation and microbial enumeration of plant based probiotic yoghurt from powdered milk and tiger nut milk

Some commercial yoghurt manufacturers have promoted the usage of artificial thickening and binding agents in the production of yoghurt. These substances, most of which are chemically synthesized could be dangerous. The purpose of this research is to assess the physicochemical characteristics of yogurt made from full cream milk, skimmed milk, and tiger nut milk. It also aimed to estimate the total aerobic plate count, total coliform count, and total mold count of the products for microbiological analyses. The powdered milk samples were reconstituted into liquid and the sorted-clean tiger nut was blended in order to extract the milk. Tiger nut milk proportion of 20 to 30 % was incorporated into the liquid milk before fermentation. The harvested yoghurt was assayed for sensory, physicochemical and microbial analyses. The result obtained showed a level of significant difference (p < 0.05). Among the samples produced, sample G has the least acceptable value 5.00 while sample C had the highest acceptable value 7.05 across the sensory scores. The values obtained from the physicochemical analysis showed that pH value ranged from 3.67 to 4.97. For TDS and titratable acidity (TA), the values ranged from 4.53 to 6.72 x 102 ppm and 0.62 to 0.87 respectively. None of the yoghurt samples had coliform growth on the medium after the incubation period while total viable count ranged from 78.67 to 227.33 cfu/ml and total mould count ranged from 16.67 to 56.67 sfu/ml at a dilution factor of 102. Tiger nut milk can be used in the production of yoghurt as a possible substitute because of its nutritional content and health advantages. Therefore, it is imperative to assert that the use of tiger nut milk in the manufacturing of yoghurt will improve the quality of yoghurt and ultimately result in a desired product.