Physico-Chemical and Sensory Quality of Tigernut (Cyperus Esculentus) –Coconut (Cocos Nucifera) Milk Drink

Authors

  • Patience C. Obinna-Echem Rivers State University, Department of Food Science and Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria
  • Charles N. Torporo Rivers State University, Department of Food Science and Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria

DOI:

https://doi.org/10.20448/journal.512.2018.51.23.29

Keywords:

Tigernut-coconut milk drink, Physico-chemical, Proximate, Sensory qualities.

Abstract

Physico-chemical and sensory qualities of blends of milk drink from tigernut (Cyperus esculentus) and coconut (Cocos nucifera) were evaluated. Twelve blends (Sample A – K) were formulated using different ratios of tigernut to coconut milk as follows: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The pH, total titratable acidity, specific gravity and viscosity ranged between 5.86-6.37, 0.10-0.15%, 0.99-1.08, and 0.25-0.69 centipoise (cP) respectively. Viscosity decreased with increase in coconut milk. The solid non-fat, protein, crude fibre and carbohydrate content decreased with increase in Coconut milk substitution and the values ranged from 8.45 - 13.70%, 2.39 - 3.93%, 0.46 – 0.87% and 4.10 - 8.65% respectively. The moisture content ranged between 83.80% for Sample A and 89.50% for Sample I. The fat (2.09 – 3.64%) and ash content (0.13 – 3.00%) varied significantly among blends. The colour, flavor, mouth feel, taste and overall acceptability had increase in likeness with increase in coconut milk. The result indicated that the tigernut-coconut drink is of good quality and the 10% Tignernut substitution based on the sensory properties was more acceptable. This forms a baseline data for further studies.

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Published

2018-02-06

How to Cite

Obinna-Echem, P. C., & Torporo, C. N. (2018). Physico-Chemical and Sensory Quality of Tigernut (Cyperus Esculentus) –Coconut (Cocos Nucifera) Milk Drink. Agriculture and Food Sciences Research, 5(1), 23–29. https://doi.org/10.20448/journal.512.2018.51.23.29

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Articles