The Use of Tiger-Nut (Cyperus esculentus), Cow Milk and Their Composite as Substrates for Yoghurt Production


Authors

  • Rita E. Sanful Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, P.O. Box AD 50, Cape Coast, Ghana

DOI:

https://doi.org/10.3923/pjn.2009.755.758

Keywords:

Fermentation, sensory evaluation, starter culture, tiger-nut

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.

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Published

15.05.2009

Issue

Vol. 8 No. 6 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Sanful, R. E. (2009). The Use of Tiger-Nut (Cyperus esculentus), Cow Milk and Their Composite as Substrates for Yoghurt Production. Pakistan Journal of Nutrition, 8(6), 755–758. https://doi.org/10.3923/pjn.2009.755.758