Organoleptic Evaluation and Profitability Analysis of “Yoghurt-Like Product” Manufactured using Tiger Nut

Abstract

In this study, tiger nut milk was produced using a standard method and employed in yoghurt production. The following investigations were carried out on the tiger nut yoghurt produced; microbial analysis by plate count method, organoleptic evaluation using 9 point Hedonic scale and profitability analysis by cost per unit volume. The result of total plate counts were 3.5 × 10 1 cfu/ml, 4.2 × 10 1 cfu/ml, 3.7 × 10 1 cfu/ml and 4.4 × 10 1 cfu/ml for produced tiger nut yoghurt, Market yoghurt 1, Market yoghurt 2 and Market yoghurt 3, respectively. The result of yeast and mould counts were 3.7 × 10 1 cfu/ml, 4.3 × 10 1 cfu/ml, 3.8 × 10 1 cfu/ml and 4.4 × 10 1 cfu/ml for produced tiger nut yoghurt, Market yoghurt 1, Market yoghurt 2 and Market yoghurt 3, respectively. The coliform count showed no growth for all the samples. The results of the mean rating by the panellists for tiger nut yoghurt were 7.53, 6.80, 6.20, 7.80 and 7.50 for colour, taste, smell, mouth-feel and overall acceptability, respectively while the panellists mean rating for commercial yoghurts were 8.05, 6.72, 7.00, 7.40, 7.31 for colour, taste, smell, mouth-feel and overall acceptability, respectively. The economic analysis of the study revealed that it costs only N185 to produce 500ml of tiger nut yoghurt while commercial yoghurt of the same volume costs N215 on the average.

Appraisal of Proximate Composition in Tiger Nut Yogurts and Selected Commercially Available Yogurts in Enugu, Enugu State, Nigeria: A Comparative Study

“…TVC showed heterotrophic counts of 2.2 x 10 4 CFU/ml, 2.5 x 10 3 CFU/ml and 3.3 x 10 5 CFU/ml for the sample A, B yoghurt drinks and the tiger nut derived yoghurt respectively at day 14 of the counting. The results of microbial load of 3.5 x 10 1 CFU/ml in the produced tiger nut yoghurt earlier reported by Agwuna et al [37] are in consonance with the values of TVC. TCC showed heterotrophic counts of 5.1 x 10 3 CFU/ml, 3.9 x 10 5 CFU/ml and 2.3 x 10 4 CFU/ml for the yoghurt A, B and the tiger nut derived yoghurt drinks respectively at day 14 of the counting and total fermenting bacteria count (TBC) counts showed heterotrophic counts of 3.3 x 10 7 CFU/ml, 4.1 x 10 6 CFU/ml and 1.6 x 10 5 CFU/ml for the sample A, B yoghurt drinks and the tiger nut derived yoghurt respectively at day 14 of the counting respectively.…”