Protein and Fat Content of Tiger Nut-Soy Milk Blends as Influenced by Pasteurization

Abstract

The aim of this study was to evaluate the effect of pasteurization on the protein and fat content of tiger nut-soy milk. Twenty six different formulations were prepared from tiger nut and soy milk which were packaged in plastic bottles for pasteurization. Optimal mixture design of Response Surface Methodology (RSM) was used for the experimental design. The process treatments employed were; pasteurization temperature, pasteurization duration and mixing duration which varied between 60 - 80 oC, 5 - 20 secs and 5 - 15 mins respectively. Nutritional analysis was carried out on all the twenty six samples. Protein and fat contents were determined with respect to the proximate analysis. The results showed that formulation twenty four with blend constituents of 37, 5 and 50% of tiger nut milk, soy milk, water and process treatments of 60 oC, 20 secs and 5 mins of pasteurization temperature, pasteurization duration and mixing duration respectively had the highest percentage of fat (3.181%). The highest protein value (5.69%) was found in formulation eleven with blend constituents of 27, 5 and 60% of tiger nut milk, soy milk, water and process treatments of 80 oC, 20 secs and 5 mins of pasteurization temperature, pasteurization duration and mixing duration respectively. The most abundant in moisture content (93.065%) was formulation eighteen with blend constituents of 5, 17 and 70% of tiger nut milk, soy milk, water and process treatments of 60 oC, 5 secs and 5 mins of pasteurization temperature, pasteurization duration and mixing duration respectively. Increase in pasteurization temperature favoured increase in fat content of the blends. However, there was fluctuation in the protein yield pattern.