Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to mak...Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.展开更多
文摘Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.
