Comparative study on the quality characteristics of tiger nut milk and soymilk analogue fortified with date palm Department: Food Science Technology By: GodFirst Project ID: 5386 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractTigernuts (Cyprus esculentus) and soybean seeds (Glycine max M) were sourced and processed into fresh“milk” drink fortified by adding date palm fruit. The resulting products were evaluated for their proximate and sensory potentials and for possible consumption as a dessert. The“milk” drinks (milk substitutes) were analysed for the Ash, protein, total solids, vitamin C and moisture content. The results revealed a reasonable amount of protein content of 1.2% and 2.8% tigernut and soybean respectively. The samples had high moisture content which ranged from 83.6% to 84.4% Ash content (2.4% and 3%) and total solids (16.4% to 15.6%). Sensory scores for mouthfeel, colour, taste and aroma showed no significant difference (P 0.05) in taste and overall acceptability. The samples were highly acceptable (P0.05) but sample AOA (Tigernut milk drink) received the highest overall acceptability score, although the samples were generally accepted in terms of sensory quality. The physic-chemical parameters determined were pH (4.9% and 5.4%), density (1.20g/ml and 1.19g/ml), specific gravity (1.051 and 1.045), refractive index (1.3550 brix and 1.3490 brix), titratable acidity (0.3mg and 0.4mg citric acid), viscosity (cp) (34.4 and 61.2) and colour (brownish and light brown colour) for the samples of tigernut milk and soybean milk respectively. In general, the quality of the milk samples posits that they are wholesome for consumption and milk from tigernut and soybean are good drinks due to their high nutrient contents. These products indicate high nutritional and economic potential. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour