Evaluation of the Nutritional Quality of Tiger Nut Milk.

Abstract

Tiger nut is a good source of vitamins and minerals which can be eaten raw or milled so as to extract the milk and other useful nutrients in it. In this study, proximate composition of yellow and brown varieties of tiger nut were determined. Nutritional parameters assessed were moisture content, ash, lipid, crude protein and carbohydrate. The results revealed that the yellow variety had the following values: moisture content 81.88%, ash content 3.00%, crude protein 2.54%, lipid 38.00% and carbohydrate 54.45%. Brown variety had the following values: moisture content 83.09%, ash 2.50%, crude protein 2.54%, lipid 20.5% and carbohydrate 74.46%. Sensory properties such as colour, aroma, taste, mouth feel, texture, consistency and general acceptability was carried out. The following results were obtained: 90% of the panellists accepted the mouth feel of the brown variety as against the 80% of the yellow variety. Both varieties were equally accepted in terms of texture. For aroma, 90% accepted the brown variety while 80% accepted the yellow. For taste, 80% went for the brown while 70% accepted that of the yellow. For consistency, 80% went for brown variety while 90% accepted that of the yellow. For general acceptability, 90% went for brown variety while 70% went for 70%.