African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

Full Length Research Paper

Effect of process treatments on the proximate composition of tigernut-soy milk blends

Bosede Adelola Orhevba
  • Bosede Adelola Orhevba
  • Department of Agricultural and Bioresources Engineering, Federal University of Technology, P. M. B. 65, Minna, Niger State, Nigeria.
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Oluwatobi Samuel Bankole
  • Oluwatobi Samuel Bankole
  • Department of Agricultural and Bioresources Engineering, Federal University of Technology, P. M. B. 65, Minna, Niger State, Nigeria.
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  •  Received: 12 February 2019
  •  Accepted: 30 September 2019
  •  Published: 30 November 2019

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.