The Use of Tiger-Nut (Cyperus esculentus), Cow Milk and Their Composite as Substrates for Yoghurt Production
Abstract
Yoghurt was produced from skimmed cow milk and tiger nut milk. The pH of the yoghurt was found to increase with increasing tiger nut milk in the composite. From the comparison made of the sensory attributes of the three samples of yoghurt composite, the yoghurt produced from the combination of cow milk and tiger nut milk had the highest mean score in all the parameters even though the difference between the means of cow milk-tiger nut composite and that of pure cow milk was insignificant. Thus the result of the sensory evaluation revealed that yoghurt from pure cow milk and the composite (tiger nuts milk and cow milk) were rated alike in almost all the quality attributes indicating the feasibility of adding tiger nut to cow milk in the production of cheaper and nutritious yoghurt.
Keywords:
Fermentation, sensory evaluation, starter culture, tiger-nutArticle Metrics
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