Tiger Nut (Cyperus esculentus) Milk Powder: Effects of Preservatives on Quality Characteristics

Abstract

Tiger nut milk (Kunun aya) is a traditional fermented non-alcoholic beverage widely consumed in northern parts of Nigeria especially during the dry season. The short lifespan of tiger nut milk beverage affects its large scale production and profitability. Big yellow tiger nuts were thoroughly washed with warm water, air-dried and then grinded into powder. The powder milk was then, divided into four portions and subjected to the following treatments; 0.05 g% sodium benzoate, 0.05 g% gelatin, a combination of 0.05 g% of gelatin and sodium benzoate and a fresh tiger nut powder as a control. The samples were stored at room temperature (28 ± 2 ^oC) and the influence of added preservatives on nutrients and sensory quality of the samples were evaluated every week for a duration of six (6) weeks. The protein content increased slightly after storage, vitamin C & E contents of the treated milk samples were found to be significantly (P<0.05) different compared with the control sample after storage. The mineral elements of the treated milk samples were not significantly (P>0.05) different with the control sample at the respective storage time. The sensory quality characteristics and general acceptability of the tiger nut milk powder were not statistically affected by addition of preservatives and storage time. This study successfully processed tiger nut into milk powder with good acceptability.