Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study determined the nutritional composition, microbial load and consumer acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological attributes using standard procedures. Consumer acceptability was determined using a 9-point hedonic scale by 30 untrained panelists. Data were analysed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, protein, fat, fibre, ash, carbohydrate (mg 100 g–1) and metabolizable energy composition (kCal 100 ml–1) ranged from 80.33-84.78, 0.71-0.8, 2.96-4.94, 0.20-1.63, 0.34-0.44, 9.10-13.63 and 78.2-101.5, respectively. Thiamin, niacin, ascorbic acid and tocopherol composition (mg 100 g–1) ranged from 0.30-0.68, 0.08-0.17, 4.73-8.40, and 7.20-15.31, respectively. Calcium, potassium, phosphorus, and iron contents (mg 100 g–1) ranged from 1.07-6.79, 164.8-259.3, 43.86-47.1, and 6.88-9.26, respectively. Saponin ranged from 0.01-0.05 mg 100 g–1. Number of colonies were negligible after refrigeration for 10 days. Sensory properties ranged from 6.40-6.63, 4.93-6.40, 4.70-7.20, 5.93-6.90, and 5.27-7.17 for appearance, aroma, taste, consistency and general acceptability, respectively. Date and ginger substitution enhance fibre, ash, carbohydrate, and calcium composition, the shelf life and sensory properties of tiger nut beverage, the blends are generally acceptable to consumers and considered safe up to day 10 when refrigerated.
Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts
