Agriculture and Food Sciences Research

Physico-chemical and sensory qualities of blends of milk drink from tigernut (Cyperus esculentus) and coconut (Cocos nucifera) were evaluated. Twelve blends (Sample A – K) were formulated using different ratios of tigernut to coconut milk as follows: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The pH, total titratable acidity, specific gravity and viscosity ranged between 5.86-6.37, 0.10-0.15%, 0.99-1.08, and 0.25-0.69 centipoise (cP) respectively. Viscosity decreased with increase in coconut milk. The solid non-fat, protein, crude fibre and carbohydrate content decreased with increase in Coconut milk substitution and the values ranged from 8.45 - 13.70%, 2.39 - 3.93%, 0.46 – 0.87% and 4.10 - 8.65% respectively. The moisture content ranged between 83.80% for Sample A and 89.50% for Sample I. The fat (2.09 – 3.64%) and ash content (0.13 – 3.00%) varied significantly among blends. The colour, flavor, mouth feel, taste and overall acceptability had increase in likeness with increase in coconut milk. The result indicated that the tigernut-coconut drink is of good quality and the 10% Tignernut substitution based on the sensory properties was more acceptable. This forms a baseline data for further studies.