Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published September 2018 | Volume 6, Issue 3, pp. 52-58

 

Chemical and sensory properties of spiced tigernut (Cyperus esculentus vassativa) drink

 

 

 

 

 

Eke-Ejiofor J

Beleya E. A

 

  Email Author

 

Department of Food Science and Technology, Rivers State University, Nkpolu, P.M.B. 5080, Port Harcourt, Nigeria.

 

 

 

 

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Citation: Eke-Ejiofor J, Beleya EA (2018). Chemical and sensory properties of spiced tigernut (Cyperus esculentus vassativa) drink. Int. J. Biotechnol. Food Sci. 6(3): 52-58.

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 Abstract 


The chemical and sensory properties of spiced tiger nut drink produced from different ratios of fresh and roasted tiger nut and date palm as sugar replacer were evaluated. The result of sensory evaluation showed that sample D (490 ml:10 ml ginger: 30 g date) of the fresh drink was the most preferred in aroma, appearance, flavour, sweetness, taste, general acceptability and was significantly different (P<0.05) from other samples evaluated. The moisture content was higher in the unspiced (control) sample and significantly different (P<0.05) from others. Ash, fat, and protein content ranged from 0.25-0.34%, 0.01-0.90%, and 0.25-1.28%, for fresh tiger nut drinks and 0.39-0.63%, 1.55-3.44 and 1.28-1.71% for roasted tiger nut drink samples respectively. The carbohydrate and Energy in roasted and fresh sample were higher than the control sample.

Keywords  Tiger nut   drink   spices   chemical   sensory properties  

 

Copyright © 2018 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




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