Evaluation of Amino Acids in the Milk Preparations from Tiger Nut Rhizome and Its Mixed Varieties

Abstract

The amino acid composition of yellow and brown tiger nut (Cyperus esculentus) milk preparations and their mixtures were studied. The mixed variety was prepared by mixing equal proportions of the two varieties. The milk preparation was obtained by blending and subsequent expression of the milk.. Protein analysis started with the hydrolysis of the milk preparation with HCl for 23hrs, and the resulting amino acids were quantified with amino acid analyser (Technicom TSM-1). The % nitrogen for the yellow, Brown and the mixture are 3.72, 3.24 and 2.22, respectively. Arginine has the highest value of 15.87, 16.22 and 19.20 g/100g respectively conferring the same order of amino acid basicity. Methionine and tyrosine are the lowest (0.60 and 0.63, 0.68 and 0.48, 0.49 and 0.48 g/100g protein) respectively. Tryptophan is not prominently associated with the myriad of essential amino acids of tiger nut milk. It was not detectable in any of the varieties. The overall result of the study showed that tiger nut milk is a rich source of protein. It can also be consumed as a valuable substitute for conventional cow's milk and other known milk sources. The milk prepared from the mixed variety exhibited a synergistic effect as it combined some beneficial amino acids that either of the two varieties lacks.