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Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C

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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. The moisture, protein, fat, ash, crude How to cite this article: fibre, carbohydrate and energy values of the milk extract varied from Patience C. Obinna-Echem, Nkechi 76.93 - 81.92%, 9.84 - 11.41%, 3.09 - 5.01%, 0.01 - 0.03%, 0.01 - J.T, Emelike and Justin M. Udo- 0.11%, 2.74 - 7.16% and 373.22 - 488.68 KJ/g respectively. Total sugar so.Effect of Pasteurisation on the content was 9.63 - 11.64 and 10.81– 12.23% respectively, for the Proximate Composition, Mineral pasteurized and unpasteurized milk while the reducing sugar ranged and Sensory Properties of Fresh from 3.42 - 4.13 and 4.14 - 4.49 %. Cu, Fe, Zn, Ca, Mg and K content and Dry Tiger Nuts, and Their Milk varied from 0.02 - 0.03, 3.67 - 4.34, 0.02 - 0.03, 606.98 - 669.32, Extracts. International Journal of 86.88 - 289.71 and 349.45 - 393.89 mg/100g respectively. Dry tiger Food and Nutrition Research, 2019; nut and its milk had significantly (P≤0.05) higher proximate, sugar 2:18. and mineral contents. Pasteurization significantly (P<0.05) increased the ash, moisture, carbohydrate, Cu, Fe and Mg with decrease in fat, protein and sugar contents of the milk. This study has revealed that eSciPub LLC, Houston, TX USA. pasteurization contributed to significant increase in nutrient content of Website: http://escipub.com/ the tiger nuts and its milk. IJFNR: http://escipub.com/international-journal-of-food-nutrition-research/ 1 Patience C. Obinna-Echem et al., IJFNR, 2019; 2:18 1. Introduction carbohydrates, mono-, di-, and polysaccharides and have excellent fat composition similar to Tiger nut (Cyperus esculentus), is an emerging olive oil [10], [11]. Tiger nut is a functional food, grass- like plant belonging to the family with nutraceutical benefits. It helps to prevent Cyperaceae and the order, Commelinalis [1]. heart problems, thrombosis and activate blood Tiger nuts (Cyperus esculentus) have long circulation [12], treating urinary tract and been recognized for their health benefits as bacterial infection and assist in reducing the they are rich in fibre, protein and natural risk of colon cancer [3], control blood pressure sugars, minerals (phosphorus, potassium), and due to its high in Arginine content [13], [14]. vitamins E and C [2], [3]. It is a popular plant in Nigeria and known by different names by Tiger nut is a good source of vegetable milk. different ethnic groups. In the Eastern and Although, Soybean has received very high Southern parts of Nigeria, it is known as “aki- research attention among vegetable milk and Hausa” or “ofio” while it is commonly called more research is still being designed to improve “aya” and “mumu” in the Northern and Western the quality of soymilk [15]. Tiger nut milk is now parts respectively. Three varieties (Black, being given attention as a locally available brown and yellow) are cultivated in the country underutilized tuber in milk production. The and among these, only two varieties (yellow physical, chemical and sensory characteristics and brown) are readily available in the market. of the tiger nut milk beverage have been found The yellow variety is preferred to all other to depend on factors, such as the variety of varieties because of its inherent properties like tuber and procedure for beverage production its bigger size and attractive colour. The yellow [2], [16]. Pasteurization is one of the most variety also yields more protein and possess important processes in milk production and in less anti-nutritional factors especially the food industry due to its important in food polyphenols [4]. Tigernut produces high quality preservation and shelf life extension. There are oil of up to about 25.5% content and 8% of many physical methods used in pasteurization protein [3]. Tiger Nut (Cyperus esculentus) is a such as raising temperatures, decreasing of plant species with the potentials of ensuring temperatures suddenly, drying and irradiation and promoting healthy living among humans [17]. Heating of the tiger nut milk beverage [5]. In Nigeria, tiger nut is available in fresh, above 72°C has been reported to result in semi-dried and dried forms in the markets changes in the physical and organoleptic where it is sold locally and consumed even un- characteristics due to the gelatinization of the processed. The utilization of tiger nut is highly starch [13]. The need for adequate information limited in spite of the fact that tiger nut is on the influence of pasteurisation on the cultivated widely in the Northern part of the nutrient and sensory quality of this all important country [6]. This could probably be attributed to beverage engendered the objective of this ignorance on the nutritional status of the plant study, to evaluate the effect of pasteurization and the plant products. Nutritionally, the protein on the proximate composition, mineral and in tiger nut is of high biological value sensory properties of fresh and dry tiger nuts considering its many essential amino acids and their milk extract. content that satisfy amino acid need of adults 2. Materials and Methods [7], [8]. Tiger nut is also an excellent source of 2.1 Tiger nut samples some useful minerals (iron, calcium The yellow variety of fresh and dry tiger nuts phosphorus, potassium, sodium, magnesium, used for this study was sourced from the fruit zinc and traces of copper) and vitamin E that market in D/Line, Port Harcourt, Rivers State, are essential for body growth and development Nigeria. [9]. Tiger nuts and its products are rich in IJFNR: http://escipub.com/international-journal-of-food-nutrition-research/ 2 Patience C. Obinna-Echem et al., IJFNR, 2019; 2:18 Sample preparation of dilute HCL was added and boiled for 5mins. The tiger nuts after sorting to remove foreign It was allowed to cool and the solution was matters, sand, broken and bad nuts were neutralized with 10% NaOH and made up to washed with tap water. Before milk extraction, volume in a 250 volumetric flask. The solution about 1 kg of the dry nuts was soaked with 5 was used for titration against Fehling’s solution. litres of tap water for 48 h. Thereafter, the nuts The reading was taken and the sugars were washed again with clean tap water. calculated as follows: 2.2 Extraction of milk from the fresh and dry % Reducing Sugars = (F x D) / (T x W x 10) tiger Nuts % Total Sugars = (F x D x 2.5) / (T x W x10) Tiger nut milk was extracted according to the Where: method described by Udeozor and Awonorin, F = 4.95 mg glucose (Glucose factor for 1 ml of [18], with some modifications as shown in Fehling’s solution as the milk was extracted Figure 1. About 1kg of the cleaned tiger nut from tuber not an animal source) was blended five times for 5min each into slurry D = 250 ml dilution with 2 L of potable water in a Kenwood blender T = Titre (Model BL440, UK). The milk from the slurry was extracted using muslin cloth. Half portion of W= Weight of sample the milk extract was pasteurized at 72oC for Non-reducing sugar was estimated as the 10mins, allowed to cool to a constant difference between total sugar content and temperature of 25oC, the second half was reducing sugar content unpasteurized. The freshly extracted milk 2.5 Mineral Determination samples were thereafter used for further Calcium (Ca), Copper (Cu), Iron (Fe), analysis. Magnesium (Mg), Potassium (K) and Zinc (Zn) 2.3 Proximate Analysis content of the tiger nuts and the tiger nut milk The moisture, ash, protein, fat, crude fibre and were analysed according to the standard carbohydrate contents were determined using method of AOAC [19], using Atomic Absorption the standard method of AOAC [19]. Energy was spectrophotometer (AAS) (Hitachi Z-5300, obtained using the at-water factor of 37 KJ/g for polarized Zeaman, Hitachi Ltd, Japan).
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