No abstract

Tiger nut (Cyperus esculentus) is an edible perennial grass-like plant that has long been 9 recognized for its health benefits as it is rich in fiber, protein, vitamins, minerals and 10 natural sugars. It can be eaten raw, roasted or made into a refreshing milk which is very nutritive 11 and healthy for consumption. There were several efforts to mass-produce the locally prepared tiger 12 nut milk in our locality, but the fact that it has a shorter shelf-life, brings about a hindrance. The main 13objective of the present study is to unveil the cause for the easily spoilage of tiger nut milk and 14 device ways to promote its production using different treatments. Tiger nut milk products were 15 prepared using different methods; water soaked tiger nut milk (WSTM), toasted tiger nut milk samples that received pasteurized treatment were found to stay more than a week with fair quality. 25Findings from the study shows that the chemical characteristics of the various milk products were 26 significantly affected by the different processing treatments. 27Keywords: Nisin, water soaked tiger nut milk (WSTM), toasted tiger nut milk (TTM), methanol 28 soaked tiger nut milk (MSTM), and the pasteurised tiger nut milk (PTM) 29 30