The Use of Tiger-Nut (Cyperus esculentus), Cow Milk and Their Composite as Substrates for Yoghurt Production

Sanful, Rita Elsie

doi:10.3923/pjn.2009.755.758

Cited by 30 publications

(44 citation statements)

References 4 publications

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“…The extracted solution was heated at 90 o C for 10 mins and stored in a refrigerator for 2 h at 0 o C. Coconut fat was scooped from the surface of the mixture. Coconut milk was homogenized with coconut water for 2 mins before use (Sanful, 2009).…”

Section: Production Of Coconut Milkmentioning

confidence: 99%

“…Adelodun and Abiodun (2012) also reported an acceptable colour from blends of soy-coconut milk-based yoghurt. The appearance of the yoghurt determines to the level of visual appeal of the products obtained by fermenting the various milk substrates with relevant microbes (Sanful, 2009). Colour is an vital determinant of many foods including yoghurt and yoghurt analogue.…”

Section: Sensory Properties Of the Probioticated Drinksmentioning

confidence: 99%

“…The sourness of the yoghurt expresses the level of astringency produced by lactic acid by the action of Lactobacillus delbrueckii on lactose in the substrate. Also, the aroma produced from the fermentation of the yoghurt is particularly due to acetaldehyde formation and other volatile aromatic compounds resulting from the anaerobic breakdown of carbohydrates by these beneficial microbes (Sanful, 2009; Mbaeyi, 2011).…”

Section: Sensory Properties Of the Probioticated Drinksmentioning

confidence: 99%

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Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Ikujenlola

Adurotoye

Adeniran

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

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Section: Production Of Coconut Milkmentioning

confidence: 99%

Section: Sensory Properties Of the Probioticated Drinksmentioning

confidence: 99%

Section: Sensory Properties Of the Probioticated Drinksmentioning

confidence: 99%

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Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Ikujenlola

Adurotoye

Adeniran

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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“…It has also been found to possess good therapeutic quality. Due to the inherent health benefit of tigernut, its milky extract has been suggested could serve as a good alternative to cow milk in the production of yoghurt [8]. Various tigernut's food recipes and preparation methods are well documented.…”

Section: Introductionmentioning

confidence: 99%

Physiochemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)

Adelakun

Taiwo

2020

AFSJ

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Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink nutritionally and organoleptically. This work therefore evaluated some quality attributes of the beverage produced from tigernut and pineapple. Tigernut and Pineapple fruit were purchased from local market at Ogbomoso. Single strength juice was produced from pineapple fruit while the tigernut milky extract was produced. The pineapple juice was blended with tigernut milky extract in different proportions (95:5, 90:10, 85:15, 80:20 and 75:25%) while 100% pineapple juice served as the control and were analyzed for physiochemical composition and sensory evaluation (Colour, flavor, taste and overall acceptability). The data obtained were subjected to statistical analysis. The results showed that the physiochemical properties of juice compared relatively well with the control and sensory evaluation showed that all the juice samples were well acceptable in terms of colour, flavour, taste and overall acceptability. The juice blend could be recommended to every household for its nutritional and therapeutic properties.

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“…bulgaricus (Bataway and Khalil, 2018). Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its textures and characteristics tang (Sanful, 2009).…”

Section: Introductionmentioning

confidence: 99%

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

Agwuna¹,

Okonkwo²,

Egbuim³

2019

IJTSRD

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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.

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The Use of Tiger-Nut (Cyperus esculentus), Cow Milk and Their Composite as Substrates for Yoghurt Production

Cited by 30 publications

References 4 publications

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Physiochemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)

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

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