Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%..
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 5) |
| DOI | 10.11648/j.ijnfs.20140305.20 |
| Page(s) | 430-437 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Proximate, Consumer, Acceptability, Bambaranut– Tigernut – Coconut, Milk Beverage Blends
| [1] | Adedokun I.I, Okorie S.U, Onyeneke E.N and Anoruo S.A, (2013): Evaluation of Yield, Sensory and Chemical Characteristics of Soft Unripened Cheese produced with partial incorporation of Bambaranut Milk. Academia Journal of Food Research 1(1): 014 – 018. |
| [2] | Belewu M.A and Belewu K.Y (2007): Comparative Physico-Chemical Evaluation of Tigernut, Soyabean and Coconut Milk Sources. Int. J. Agri. Boil., 9(5): 785 – 787. |
| [3] | Singh T and Bains G.S (1998): Grain Extract-Milk Beverage, Processing and Physico-Chemical Characteristics. J. Food Sci., 53:1387 – 1390. |
| [4] | Akubor, P.I (1998): Physico-chemical and Sensory Characteristics of Melon Seed Milk. J. Food Sci,; 35: 93 – 95. |
| [5] | Sun-young P, K.S Marsh, Y.S Jenny and S.E Yun (2000): A Study on a Processing Method to Improve SoyMilk Quality. Proceedings of Pre-congress Internet Conference, May 8, Dec. 31, pp:31 – 32. |
| [6] | Obizoba I.C and Egbunna H.I (1992): Effect of germination of Fermentation on the Nutritional Quality of Bambaranut (agndzie subterranean Thourars) and its Products (Milk). Plant Foods Hum. Nutr., 42:13 – 23. |
| [7] | Obizoba I.C and J.U Anyika (1995): Nutritive Value of Baobab Milk (Adansoniadigitata L), Hungary Rice, Acha (Digitannaexillis) Flours. Plant Foods for Hum. Nutr., 46:156 – 165. |
| [8] | Odo F.O (2001): Consumer Acceptance of Groundnut Milk. Proceedings of the 25th Annual Conference of the Nigerian Institute of Food Sci. and Tech. (NIFST). November 5 – 9, Lagos, Nigeria, pp. 135 – 137. |
| [9] | Ukwuru M.U, Omachona L.J and Onokah N (2008): Production and Quality Assessment of Tigernut (Cyperus esculentus) Imitation Milk during Storage. J. Food Sci. Technol., 45:180 – 182. |
| [10] | Osagie A.U and S.A Eka (1998): Lipid from Plant Source, Structure and Distribution. Proc. 1st Agric. Conf. on Biochemistry of Lipids; 103:21 – 26. |
| [11] | Temple V.J, T.O Ojobe and N.M Kapu (1990): Chemical Analysis of Tigernut (Cyperus esculentus). J. Sci. Food Agric., 50:262 – 263 |
| [12] | Temple V.J (1998): Lesser Known Plant Foods. In: Nutritional Quality of Plant Foods. J. Food Tech., 35:93 – 95. |
| [13] | Ojobe T.O and Tempo V.J (1983): Amino Acid Composition of Tigernut Tubers (Cyperus esculentus). Nig. J. Sci. Biotechnol., 2:35 – 38. |
| [14] | FAO/WHO (2002a): Milk and Milk Products. Joint FAO/WHO Food Standards Programme. CODEX Alimentarius Commossion, Pp:42. |
| [15] | FAO/WHO (2002b): Joint FAO/WHO Expert Report on Diet, Nutrition and the Prevention of Chronic Diseases, cited in Food and Nutrition Bulletin, 24: 255 – 256. |
| [16] | Bosch L, Alegria A and Farri R (2005): RP-HPLC Determination of Tigernut and Orgeat Amino Acid Contents. Food Sci. Tech. Inter., 11:33 – 40. |
| [17] | Akande K.E, Abubakar M.M, Adegbola T.A, Bogoro S.E, Doma U.D and 2E.F. Dabiyi (2009): Nutrient Composition and uses of Bambara groundnut (Vignia substerranea (L.) Verdcourt. Continental J. Food Sci. Tech 3:8 – 13. |
| [18] | Goli A.E (1995): Bambara Groundnut, Bibliographical Review. In: Bambara Groundnut (Vigna subterranean (L.) Verdc.). Promoting the Conservation and use of Underutilized and Neglected Crops. (Editors: Heller J, Begemann F and Mushonga J). Proceedings of the workshop on Conservation and Improvement of Bambara Groundnut (Vigna subterranean (L.) Verdc.), 14 – 16th November, 1995, Harare, Zimbabwe, pp. 84 – 86. |
| [19] | Omoikhoje S.O and Arijeniwa A (2004): Effect of Heat Treatments on Proximate and Mineral Compositions of Bambara Groundnut (Vigna subterranea). In: Sustaining Livestock Production under Changing Economic Fortunes. (Editors: Tukur H.M, Hassan W.A, Maigandi S.A, Ipinjolu J.K, Daneji A.I, Baba). |
| [20] | Rehman S, Mushtaq A.M, Yameen A, Almas K and muntaha S (2004): Sensory and Nutritional Evaluation of Coconut-Natural Milk Blend. Pak. J. Life Soc. Sci. 2(2): 104 – 108. |
| [21] | Parsley J.G (1992): Replanting of the Tree of Life, CAB International Wallingford Oxon, pp. 38 – 40. |
| [22] | Nieuwentus R, Nieuwelink J (2002): Agrodok Series No. 10 CTA: The Netherlands, Pp. 28 – 30 |
| [23] | Thai Food Composition (2004): Institute of Nutrition, Mahidol University (INMU), Thailand, p 150. |
| [24] | Udeozor L.O (2012): Tigernut-Soy Milk Drink: Preparation, Proximate Composition and Sensory Qualities. International Journal of Food and Nutrition Science, Vol. 1(4), pp 18 – 26. |
| [25] | A.O.A.C (2000): Official Methods of Analysis. Association of Official Analytical Chemist, 17th Edition, Washington D.C. |
| [26] | A.A.C.C (2000): Approved Methods of the American Association of Cereal Chemists, 10th ed. The Association, St. Paul, MN, 2000. |
| [27] | Onyeka E.U (2008): Mineral Elements and their Importance in: Food and Nutrition. 2nd Edition. Charismatic Publisher, Owerri. |
| [28] | Belewu M.A and Abodurin O.A (2005): Preparation of Kunnu from Unexploited. |
| [29] | Mason D (2005): Tigernuts. Retrieved from www.google.com on 9/08/2008. |
| [30] | Adgidzi, E.A, Ingbian E.K, Abu J.O, (2011): Effects of Hot Water and Steam Blanching on the Quality of Acqueous Extract from Tigernuts (Cyperus esculentus) PAT June 2011; 7(1): 90 – 102. |
APA Style
Adedokun I. I., Okorie, S. U., Batu Barizaa. (2014). Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends. International Journal of Nutrition and Food Sciences, 3(5), 430-437. https://doi.org/10.11648/j.ijnfs.20140305.20
ACS Style
Adedokun I. I.; Okorie; S. U.; Batu Barizaa. Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends. Int. J. Nutr. Food Sci. 2014, 3(5), 430-437. doi: 10.11648/j.ijnfs.20140305.20
AMA Style
Adedokun I. I., Okorie, S. U., Batu Barizaa. Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends. Int J Nutr Food Sci. 2014;3(5):430-437. doi: 10.11648/j.ijnfs.20140305.20
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijnfs.20140305.20,
author = {Adedokun I. I. and Okorie and S. U. and Batu Barizaa},
title = {Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {5},
pages = {430-437},
doi = {10.11648/j.ijnfs.20140305.20},
url = {https://doi.org/10.11648/j.ijnfs.20140305.20},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.20},
abstract = {Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%..},
year = {2014}
}
TY - JOUR T1 - Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends AU - Adedokun I. I. AU - Okorie AU - S. U. AU - Batu Barizaa Y1 - 2014/09/20 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140305.20 DO - 10.11648/j.ijnfs.20140305.20 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 430 EP - 437 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140305.20 AB - Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%.. VL - 3 IS - 5 ER -
Email: