Determination of the Proximate Composition and Organoleptic Properties of Milk Produced from Tiger Nut
Year: 2025
Type: article
Abstract: Tiger nut milk is a nutritious super food with various health benefits, including improved digestion, weight management, and better skin health. This study aimed to determine the proximate composition and organoleptic properties of tiger nut milk. The milk was prepared using conventional methods and evaluated by ten panelists over three days for aroma, color, taste, sweetness, and texture using a 9-point hedonic scale. The most acceptable sample contained 5g of ginger, while the least acceptable contained 7g of clove. Proximate analysis showed the milk had 67.38% water, 20.42% total solids, 1.07% ash, 3.25% protein, 6.06% fat, 0.48% fiber, 0.93% carbohydrate, and a pH of 5.32. The study included three treatments with varying preservatives (clove, ginger, and a combination of both) at different concentrations (3, 5, and 7g/L), with a control sample. Results showed a decrease in bacterial population as the pH became more acidic. The highest pH (4.9) was observed in the 7g clove treatment, while the lowest pH (3.5) occurred in the 7g ginger treatment. Treatment D (7g clove and ginger) had the lowest bacterial count. The tiger nut milk's proximate composition and sensory qualities were acceptable, and it remained stable for over 48 hours at ambient temperature.
Authors: Abdulkadir Buba Galadima, Ali Damasak, Fatimah Buba, Oyekemi Olubamise Akimusire
Institution: University of Maiduguri
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4410345665