Abstract

The effect of pasteurisation parameters and formulation components on the nutritional composition (carbohydrate, protein, fat, ash and moisture contents) of tigernut-soy milk blend was investigated. Twenty-six different formulations (F₁ – F₂₆) were prepared from tigernut and soy milk. The process treatments employed were; pasteurisation temperature, pasteurisation duration and mixing duration which varied from 60 – 80°C, 5-20 s and 5-15 min respectively. The results showed that F₂₄ with blend constituents of 37, 5 and 50% of tigernut milk, soy milk, water and process treatments of 60°C, 20 s and 5 min of pt, pd and md respectively had the highest percentage of carbohydrate (12.53%) and fat (3.181%). The highest protein value (5.69%) was found in F₁₁ with blend constituents of 27, 5 and 60% of tigernut milk, soy milk, water and process treatments of 80°C, 20 s and 5 min of pt, pd and md respectively. F₂₃ with blend constituents of 11, 11 and 70% of tigernut milk, soy milk, water and process treatments of 80°C, 20 s and 5 min of pt, pd and md respectively had the highest ash (4.38%) content. The most abundant in moisture content (93.065%) was F₁₈ with blend constituents of 5, 17 and 70% of tigernut milk, soy milk, water and process treatments of 60°C, 5 s and 5 min of pt, pd and md respectively. Pasteurised tigernut-soy milk is rich in nutritional quality.

Key words: Pasteurisation, mixing, temperature, milk, ash, nuts, moisture content.