Effects of Process Modification on the Nutrient Composition and Sensory Value of Tiger Nut Milk

Abstract

This study evaluated the effects of processing methods on the proximate composition, vitamin content, and sensory properties of tiger nut milk extracts. Four samples were prepared: sprouted (STNM), roasted (RTNM), fermented (FTNM), and control (CTNM). Standard analytical methods were used for nutrient determination, and sensory evaluation was conducted. Results showed significant (p < 0.05) differences among samples. Moisture content ranged from 75.25% (RTNM) to 78.95% (FTNM). Protein was highest in FTNM (4.80%) and lowest in CTNM (3.22%). Fat and ash contents were highest in RTNM (4.19% and 1.22%, respectively), while crude fiber ranged from 1.35% (FTNM) to 1.74% (RTNM). Carbohydrate content was highest in CTNM (14.94%) and lowest in FTNM (11.09%). Vitamin C was significantly higher in FTNM (17.87 mg/100 g), whereas vitamin A was highest in CTNM (2.28 µg/100 g).Sensory evaluation also showed significant differences, with CTNM having the highest scores in appearance (8.40), taste (8.00), aroma (7.90), and overall acceptability (8.10). RTNM was moderately accepted, while FTNM recorded the lowest sensory ratings.The study demonstrates that processing methods significantly improved the nutritional value, but reduced the sensory qualities of tiger nut milk. Fermentation enhanced protein and vitamin C, roasting improved fat and mineral content, while germination showed moderate effects. These methods can be utilized to improve the nutritional value ,while process optimization should be employed to enhance consumer acceptability of tiger nut milk for an improved food and nutrition security.