New Product Development from Tigernut (Cyperus esculentus) and Their Sensory, Proximate and Microbiological Evaluation

Abstract

Tigernut tubers were processed in different ways to formulate two new products: product 1-Orange Tigernut Beverage (OTB) and product 2 - Tigernut Drink (TD). OTB was formulated from a blend of Orange Juice (OJ) and Tiger Nut Milk (TM) by substitution at ratio (OJ:TM) 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100. TD was formulated by drying tigernut tuber (8% moisture) and milling to obtain a powder. Spices were added. TD samples were obtained by reconstituting the powdered tigernut with cold water at a concentration of 5, 10, 15, 20 and 25% (w/v). The samples were evaluated for their sensory, proximate composition and microbiological status. Significant differences (p<0.05) existed between samples under various parameters. All the samples of OTB were highly acceptable but the sample (OJ:TM) 40:60 received the highest (8.3) over all acceptability. In TD, reconstituting the sample from 20 to 25% (w/v) was most (8.3-8.6) acceptable. Carbohydrate (38-50%) and moisture (39-60%) were quantitatively the major component of OTB. The samples were deficient in crude fiber. Samples (OJ:TM) 40:60 and 20:80 with carbohydrate (46%), protein (2%), ash (2-3%) and fat (3-4%) had the highest nutrient values. The reconstituted TB sample of 25% (w/v) had the highest (carbohydrate 46%, fat 22%, Ash and protein 2% respectively) nutrient level with carbohydrate, fat and moisture forming its major component. Crude fiber in TB was higher than that in OTB. A direct relationship existed between the microbial content of OTB and the rate of substitution. Microbial content ranged from no growth to 10² cfu/ml, which was not critical to the wholesomeness of the products. The TD samples showed no microbial growth thereby confirming the wholesomeness of the samples.