ABSTRACT
This study focuses on the proximate and microbial properties of milk produced from soybean and tigernut. The proximate analysis was carried out using standard analytical procedure. The results obtained in this study were given as follows: moisture (17.00, 10.00, and 12.00%), ash (10.00, 6.00 and 11.00%), fat (2.50, 1.80 and 1.50%), Fibre (3.23, 12.45 and 16.84%), protein value (27.20, 22.95 and 18.70%) and Carbohydrate (40.07, 46.80 and 39.96%) for ST1 (100% powdered soymilk), ST2 (70% powdered soymilk + 30% powdered tigernut milk) and ST3 (50% powdered soymilk + 50% powdered tigernut milk). The total viable count of the milk samples ranged from 5.0 – 7.0 x 105. From the study, production of milk using soybean and tigernut is nutritious and wholesome for consumption.
CHAPTER ONE
INTRODUCTION
Milk is an excellent source of all nutrients except iron and ascorbate. Milk has been recognized as an important food for infant and growing children. It is one of the main products in most pastoral economics is often overlooked. In developing countries, the cost of dairy milk and their product are prohibitive. This dramatic decrease in the consumption of milk and milk product stimulated in part the processing of milk from different seeds and nut (Belewu and Belewu, 2007). Though undervalued in the past; milk from plant sources are key ingredient in the diet of African countries and the scarce milk supply in various countries and the ever increasing gap between the requirements and population, effort have been made over the years to develop alternative milk -like product from vegetables sources. Soybean, peanut and cowpea have been accorded high attention in the investigation on milk substitute.
Tigernut (Cyprus esculentus) contains oil and milk. It is a refreshing vegetable which can be traditionally prepared into simple soft drink, mostly consumed during Ramadam fasting and other festivals in Nigeria with a mild, pleasant nut (Bassey et al., 2016). Soybean (Glycine max) is a species of legume, native to East Asia, widely grown for its edible beans which have numerous uses (Onuoha et al., 2014). Its product such as Texture vegetable Protein (TVP) is ingredient in many meat and dairy analogue protein. Soya beans oil contain a lot of phytic acid, alpha linoleic acids and isoflavones with much significant to health and industrial use (Riaz, 2016).
Tigernut (Cyperus esculentus) is an underutilized tuber that belongs to the family cyperaceae. Tigernut is commonly known as earth almond, chufa and chewfa and Zulu nut. It is also known in Nigeria as. Aya in Hausa, Ofio in Yoruba and Akihausa in Igbo where three varieties (black, brown and yellow) are found. Among these, only two varieties, yellow and brown are readily available in the market. Traditionally, in Nigeria tigernut tuber are eaten unprepared., roasted with sugar, soak in water or be processed into starch and flour (Watt and Breyer-Brand, 2006; Bamishaye and Bamishaye, 2011). Processing tigernut into candies could play important roles in the conversation and better utilization of tigernut; it will also ensure fair returns to growers to improve the economic condition which in turn help to mitigate the problem of under-employment during off seasons in the agricultural sectors (Vidhya, 2010).
However, hardly any attention has been given to the use of locally available tiger-nut as such or in combination with milk to produce a palatable ready -to-serve bottle beverage, like Horchata de chufas as done in south Europe. Especially in Spain (Mordi et al., 2010), development of milk substitute extracted from legume s serves as alternative source of production and acceptable nutritious drinks. Among the source of vegetable milk, soybean has receive very high research attention and more research is still being designed to improve the quality of soy milk sun-young (Martinez, 2009)
Soybean is rich in protein content and can furnish protein supply to bridge up the protein deficiency gap at lost-cost than any other crop (Rehnans et al., 2007). Among the numberous soy food items, soymilk (extract of soy bean ) had been the first product ever prepared and consumed by human since long ago. Soymilk not only provides but also is a source of carbohydrates, lipid, vitamins and minerals (Chein and Snyder, 2008). Soymilk is an alternative of dairy animal’s milk due to its cheaper high-quality protein. Soymilk is a healthy drink and is important for people who are allergic to cow milk protein and lactose. Tigernut-soymilk (TSMD) is a blended, processed commodity and is a source of high quality energy, protein, minerals and vitamins. Therefore, the objective of this study was to evaluate the efficacy of tigernut and soybean in the preparation of beverages
According to (Desphandeet al., 2008) soymilk originated in the orient by Chinese philosopher. This has since spread to many part of the world especially the so called “third”, although, it still more popular in Asia than any other parts of the World’s. Soy milk is a popular beverage in Asia countries like China, Japan and Thailand(Kanawjia and Singh, 2006). A patent for soymilk production was issued in 2010,to Liyu-Ying a Chinese living France (Deshphandet al., 2008). Soymilk has a great potential to supplement the dairy milk and it is nutritionally comparable with the mother’s milk and cow’s milk. At the standpoint of nutritional quality, soy protein (soymilk) has many advantages over animal protein beyond the fact that soy milk and cow milk have approximately the same protein content and composition and amino acid composition show a fairly close correspondence. There are several ways of soy milk production and it includes the following: The traditional oriental method which is the most common method of soymilk production.
Johnson and Synder (2008), describe two other method of processing termed “Illinois and Cornel” method which are aimed at improving the acceptability of soymilk in terms of odour and flavour. A temperature above or below the standard processing time of soybean will affect the nutritional quality adversely. Since soymilk does not contain lactose,it is suitable for lactose intolerant patient. it is reported that soy milk may help reduce the risk of heart disease because it naturally contains isoflavones, plant chemical that helps control low density lipoproteine cholesterol (LDL), (Rolfe’s et al.,2011). However the composition and quality of soymilk varies with varieties of soybean used and the method of production. It is expected that different varieties of soybean and tigernut could affect both the proximate and sensory attributes of production of powder milk
Objectives of the study are;
- To produce milk from mixture of soybean and tigernut powder.
- To examine the nutritional value of milk produced from tigernut and soybean powder.
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