Chemistry

Mouthfeel

Biology

Proximate

Agronomy

Flavor

Raw material

Cyperus

Linguistics

Philosophy

Organic chemistry

Food science

Taste

Composition (language)

Tigernuts (Cyperus esculentus L.) and soybeans (Glycine max M) were processed into natural fresh Tigernut-Soy Milk Drink, TSMD (50:50) %, fresh Tigernut Milk Drink, TMD (100%) and Soymilk Drink, SMD (100%). These were evaluated for their proximate and sensory quality potentials and for possible consumption as a dessert. The milk drinks were analysed for the total energy, pH, crude protein, fat, carbohydrate, ash, crude fibre and moisture contents. The results revealed a reasonable amount of protein content of 7.95, 7.10 and 4.50% for the milk of tigernut- soy, tigernut and soybean respectively. Proximate composition showed that tigernut-soy milk blend had higher protein (7.95%) and fat (27.22%) but low pH (6.1) than soymilk and tigernut milk. Soymilk had less protein (4.50%) than tigernut milk and the blend. All the samples had high moisture content which ranged from 57.34- 80.34%. Significant difference (p 0.05) difference in taste and overall acceptability; although all the samples were generally accepted i...

Tigernut-Soy Milk Drink: Preparation, Proximate Composition and Sensory Qualities