Nutritional and Proximate Assessment of Milk Blends Formulated from Tiger Nut and Soy Beans

Abstract

The need for vegetable milk as substitute for dairy milk to meet consumers’ needs has been on the rise. This is because plant protein has been found to be an alternative to people suffering from lactose intolerance. This study analyzed the nutritive and proximate qualities of milk formulated from Tiger nut and soybeans milk using standard methods. Fresh tiger nut milk and soybean milk were aseptically processed in the Laboratory and blended at varying proportions to obtain seven blends A, B, C, D1, D2, E1 and E2 where A=100% soy milk, B=100% tiger nut milk, C= 50% tiger nut milk and 50% soy milk, D1= 80% tiger nut milk and 20% soy milk, D2= 20% Tiger nut milk and 80% Soy milk, E1= 60% tiger nut milk and 40% soy milk and E2= 40% Tiger nut milk and 60% Soy milk without addition of spices or chemical preservatives. Results obtained were statistically analyzed with significant different at P≥0.5. Organoleptic analysis of the milk blends indicated that all samples were generally acceptable but Sample D1 had the highest acceptability with no significant difference at (P<0.05) for mouth feel, taste and color while there was a significant difference in flavor and overall acceptability at (P≥0.5). Nutritive and proximate quality analysis indicated that moisture, carbohydrate, protein and fat were quantitatively the major components of the beverage and the pH fell within the neutral range and is suitable for people suffering from ulcer and other colic problems. Sample D1 had the highest carbohydrate as well as energy value of 9.85% and 86.61kcal/g respectively. The total calorific value increased with an increase in carbohydrate, protein and fat contents of the milk blends while total solids increased with decrease in moisture. All samples were highly acceptable but sample D1 received the highest overall acceptability score. An observable trend was that protein increased with an increase in soymilk substitution while fat and carbohydrate increased with an increase in tiger nut milk substitution. Thus, the provision of an enhanced energy drink that is of high nutritional and economical potential. It is suggested that increased Soymilk substitution is required for infants and children while increased Tiger nut milk substitution will be beneficial to adults.