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Title: | Effect of process treatments on the proximate composition of tigernut-soy milk blends. |
Authors: | ORHEVBA, Bosede Adelola BANKOLE, O. S |
Keywords: | Pasteurisation Mixing Temperature Milk Ash Nuts Moisture content. |
Issue Date: | 2019 |
Publisher: | African Journal of Food Science. |
Citation: | Orhevba, B. A. and Bankole, O. S. (2019). Effect of process treatments on the proximate composition of tigernut-soy milk blends. African Journal of Food Science, 13(11), 261-280. |
Abstract: | The effect of pasteurisation parameters and formulation components on the nutritional composition (carbohydrate, protein, fat, ash and moisture contents) of tigernut-soy milk blend was investigated. Twenty-six different formulations (F1 – F26) were prepared from tigernut and soy milk. The process treatments employed were; pasteurisation temperature, pasteurisation duration and mixing duration which varied from 60 – 80°C, 5-20 s and 5-15 min respectively. The results showed that F24 with blend constituents of 37, 5 and 50% of tigernut milk, soy milk, water and process treatments of 60°C, 20 s and 5 min of pt, pd and md respectively had the highest percentage of carbohydrate (12.53%) and fat (3.181%). The highest protein value (5.69%) was found in F11 with blend constituents of 27, 5 and 60% of tigernut milk, soy milk, water and process treatments of 80°C, 20 s and 5 min of pt, pd and md respectively. F23 with blend constituents of 11, 11 and 70% of tigernut milk, soy milk, water and process treatments of 80°C, 20 s and 5 min of pt, pd and md respectively had the highest ash (4.38%) content. The most abundant in moisture content (93.065%) was F18 with blend constituents of 5, 17 and 70% of tigernut milk, soy milk, water and process treatments of 60°C, 5 s and 5 min of pt, pd and md respectively. Pasteurised tigernut-soy milk is rich in nutritional quality. |
URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/4274 |
Appears in Collections: | Agric. and Bioresources Engineering |
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File | Description | Size | Format | |
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Effect of process treatments on the proximate composition of tigernut-soy milk blends 2019.pdf | 934.07 kB | Adobe PDF | View/Open |
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