Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures
This research delves into the examination of physicochemical attributes and the shelf life assessment of yoghurts manufactured from tigernut milk, employing diverse quantities of starter cultures. Tigernut milk, a plant-based alternative, is gaining prominence in the dairy industry due to its nutritional value and allergen-free nature. By employing varying amounts of starter cultures, the study aims to explore their impact on the yogurt’s texture, acidity, flavor, and overall quality. Physicochemical parameters such as pH, titratable acidity, viscosity, and sensory attributes will be analyzed throughout the shelf life of the yoghurts to discern any alterations induced by the starter culture quantities. The findings of this research hold significant implications for optimizing yoghurt production processes and enhancing the marketability of tigernut milk-based products in the rapidly evolving dairy sector.
ABSTRACT
Tiger nut drink is an energetic, diuretic, whitish beverage rich in nutrients and minerals prepared using tiger nut. It is considered as a medicinal drink. Tiger nut drink can be used to develop a yoghurt-like product. A good yoghurt is an example of a probiotic product. Tiger nut drink can be subjected to spontaneous fermentation by its natural flora. Using tiger nut extract, was able to produce probiotic yoghurt. This study evaluate physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures. Fresh Tiger-nuts and sachet powder milk (peak) were used to carry out the experiment. The pH, titratable acidity and proximate composition (moisture, ash, fat, protein content and total sugar content) of each treatment were determined using the method of A.O.A.C. The experimental data was analyzed using Analysis of variance (ANOVA) to determine significance difference between the means and was expressed as mean ± standard deviation (SD). The level of significance was P ≤ 0.05. This study strengthens the position of starter developed tiger nut yoghurt as good supplier of protein and moderate fat.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
- INTRODUCTION
- Background of the study
- Problem statement
- Aim of the study
- Objectives of the study
- Research question
- Significance of the Study
- Organisation of the Study
CHAPTER TWO
LITERATURE REVIEW
- Origin and description of yoghurt
- Production of yoghurt
- Types of yoghurt
- Nutritional and health benefits of yoghurt
- Biochemistry of yoghurt production
- Microbial quality of yoghurt
- Spoilage of yoghurts
- Refrigeration and heat treatment of yoghurt
- Tigernut
- History of tiger nut
- Economic and nutritional benefits of tiger nut
- Uses of tiger nut as food.
- Health benefit of tiger nut
- Nutritional value of tiger nut
- Tiger nut milk
CHAPTER THREE
- MATERIAL AND METHODS
- Sample Collection
- Sample Preparation
- Microbiological Analysis
- Characterization of Isolates
- Screening for Potential Starters
- Preparation of Inoculums
- Laboratory Production of Starter Developed Tiger nut yoghurt
- Sensory Evaluation of Starter Fermented Tigernut yoghurt
- Physicochemical and Proximate Analysis of yoghurt
- Statistical Analysis
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