Effect of Different Preprocessing Methods on the Proximate Composition of Bottled Tigernut (Cyperus esculentus) Milk Varieties

Abstract

This study was carried out to observe the proximate composition of tigernut milk extract from the yellow and brown varieties of tigernut. The tigernut tubers were subjected to different preprocessing operations (boiling, malting, and soaking) before extraction. The proximate composition of the tigernut tubers and drinks were determined. The result showed that the yellow variety recorded high moisture content (39.16%) compared to the brown variety which recorded (9.17%). Values obtained for the tigernut tubers and tigernut milk were significantly different except crude fibre content (0.00%) which recorded no trace of fibre in the extract. The moisture content of the tigernut milk slightly increased after sterilization except for the malted yellow sample, there was a decrease in the carbohydrate, crude fibre, and fat contents after sterilization. However, the protein, ash and fat content of the malted brown variety were not affected. There were significant differences p<0.05 between the processing methods and the varieties. The study showed that there was varietal difference in the nutrient composition of tigernut tuber and also the effect of processing and sterilization on tigernut milk. This study highlights the need to increase utilization of tigernut for commercialization in Nigeria and beyond.