Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C
Patience C. Obinna-Echem et al., IJFNR, 2019; 2:18 Research Article IJFNR (2019) 2:18 International Journal of Food and Nutrition Research (ISSN:2572-8784) Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C. Obinna-Echem1*, Nkechi J.T, Emelike1 and Justin M. Udoso1,2 1Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworokwo, Port Harcourt, Rivers State Nigeria; 2NAFDAC Office, Federal Secretariat Complex, Aba Road, Port Harcourt, Rivers State. Nigeria ABSTRACT The proximate, mineral and sensory properties of pasteurised Keywords: and unpasteurised fresh and dry yellow tiger nuts and their milk Tiger nut, milk, pasteurisation, extract were evaluated. Milk from samples of fresh and dry tiger proximate composition, mineral, nuts were extracted separately by wet milling and expression sensory properties. before pasteurisation. The moisture, protein, fat, ash, crude fibre, carbohydrate and energy content of the tiger nuts varied from 14.36 - *Correspondence to Author: 47.98%, 5.54 – 6.85%, 1.31 – 1.97%, 5.28 – 4.60%, 26.09 - 24.60%, Patience C. Obinna-Echem and 296.72 – 434.00 KJ/g respectively. The total sugar content Department of Food Science and was 9.82 - 11.85% for pasteurised tiger nuts and 10.09 - 12.64% for Technology, Rivers State University, unpasteurised nuts while reducing sugar ranged from 3.06 - 4.82 and Nkpolu-Oroworokwo, P.M.B 5080. 3.67 - 5.01% respectively, for pasteurised and unpasteurised tiger nuts. Cu, Fe, Zn, Ca, Mg and K content ranged from 0.09 - 0.13, 11.00 Port Harcourt, Rivers State, Nigeria - 13.74, 0.05 - 0.06, 1692.94 - 1921.99, 265.12 - 794.57 and 1048.34 - 1181.67 mg/100g respectively.
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