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DC Field | Value | Language |
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dc.contributor.author | ORHEVBA, Bosede Adelola | - |
dc.contributor.author | BANKOLE, O. S | - |
dc.date.accessioned | 2021-06-21T17:53:48Z | - |
dc.date.available | 2021-06-21T17:53:48Z | - |
dc.date.issued | 2019 | - |
dc.identifier.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. | en_US |
dc.identifier.uri | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/4274 | - |
dc.description.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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | African Journal of Food Science. | en_US |
dc.subject | Pasteurisation | en_US |
dc.subject | Mixing | en_US |
dc.subject | Temperature | en_US |
dc.subject | Milk | en_US |
dc.subject | Ash | en_US |
dc.subject | Nuts | en_US |
dc.subject | Moisture content. | en_US |
dc.title | Effect of process treatments on the proximate composition of tigernut-soy milk blends. | en_US |
dc.type | Article | en_US |
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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