Journal of Food and Nutrition Sciences
Volume 2, Issue 5, September 2014, Pages: 231-235
Received: Aug. 28, 2014;
Accepted: Sep. 10, 2014;
Published: Sep. 30, 2014
Views 2677 Downloads 324
Okorie Stanislaus Udeze, Departmentof Food Science and Technology, Faculty of Engineering Imo State University, Owerri, Imo State, Nigeria
Adedokun Isiaka Ishola, Departmentof Food Science and Technology, Imo State Polytechnics Umuagwo, Imo State, Nigeria
Nwachukwu Chijioke Nnaemeka, Departmentof Food Science and Technology, Faculty of Engineering Imo State University, Owerri, Imo State, Nigeria
Ihemeje Austine, Departmentof Food Science and Technology, Faculty of Engineering Imo State University, Owerri, Imo State, Nigeria
Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.
Okorie Stanislaus Udeze,
Adedokun Isiaka Ishola,
Nwachukwu Chijioke Nnaemeka,
Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends, Journal of Food and Nutrition Sciences.
Vol. 2, No. 5,
2014, pp. 231-235.
Wong, Venessa (2013). "Soy Milk Fades as Americans Opt for Drinkable Almonds". BusinessWeek.
Epperly, V. D. (2008) Lifestyle Fasting Cook Book. Xulon Press, 2008, pp. 248–250.
Belewu M.A and Belewu K.Y (2007): Comparative Physico-Chemical Evaluation of Tigernut, Soyabean and Coconut Milk Sources. Int. J. Agri. Boil., 9(5): 785 – 787.
International Dairy Federation (IDF) (2008). Minerals in milk and milk products.www.idfdairynutrition.org.
Sun-young P, K.S Marsh, Y.S Jenny and S.E Yun (2000): A Study on a Processing Method to Improve SoyMilk Quality. Proceedings of Pre-congress Internet Conference, May 8, Dec. 31, pp:31 – 32.
Obizoba I.C and Egbunna H.I (1992): Effect of germination of Fermentation on the Nutritional Quality of Bambaranut (agndzie subterranean Thourars) and its Products (Milk). Plant Foods Hum. Nutr., 42:13 – 23.
Akubor, P.I (1998): Physico-chemical and Sensory Characteristics of Melon Seed Milk. J. Food Sci,; 35: 93 – 95.
Obizoba I.C and J.U Anyika (1995): Nutritive Value of Baobab Milk (AdansoniadigitataL), Hungary Rice, Acha (Digitannaexillis) Flours. Plant Foods for Hum. Nutr., 46:156 – 165.
Odo F.O (2001): Consumer Acceptance of Groundnut Milk. Proceedings of the 25th Annual Conference of the Nigerian Institute of Food Sci. and Tech. (NIFST). November 5 – 9, Lagos, Nigeria, pp. 135 – 137.
Ukwuru M.U, Omachona L.J and Onokah N (2008): Production and Quality Assessment of Tigernut (Cyperusesculentus) Imitation Milk during Storage. J. Food Sci. Technol., 45:180 – 182.
Osagie A.U and S.A Eka (1998): Lipid from Plant Source, Structure and Distribution. Proc. 1st Agric. Conf. on Biochemistry of Lipids; 103:21 – 26.
Temple V.J (1998): Lesser Known Plant Foods. In: Nutritional Quality of Plant Foods. J. Food Tech., 35:93 – 95.
Temple V.J, T.O Ojobe and N.M Kapu (1990): Chemical Analysis of Tigernut (Cyperusesculentus). J. Sci. Food Agric., 50:262 – 263.
Ojobe T.O and Tempo V.J (1983): Amino Acid Composition of Tigernut Tubers (Cyperusesculentus). Nig. J. Sci. Biotechnol., 2:35 – 38.
FAO/WHO (2002): Milk and Milk Products. Joint FAO/WHO Food Standards Programme. CODEX AlimentariusCommossion, Pp:42.
FAO/WHO (2002): Joint FAO/WHO Expert Report on Diet, Nutrition and the Prevention of Chronic Diseases, cited in Food and Nutrition Bulletin, 24: 255 – 256.
Bosch L, Alegria A and Farri R (2005): RP-HPLC Determination of Tigernut and Orgeat Amino Acid Contents. Food Sci. Technol. Inter., 11:33 – 40.
Goli A.E (1995): Bambara Groundnut, Bibliographical Review. In: Bambara Groundnut (Vigna subterranean (L.) Verdc.). Promoting the Conservation and use of Underutilized and Neglected Crops. (Editors: Heller J, Begemann F and Mushonga J). proceedings of the workshop on Conservation and Improvement of Bambara Groundnut (Vigna subterranean (L.) Verdc.), 14 – 16th November, 1995, Harare, Zimbabwe, pp. 84 – 86.
Adedokun I.I, Okorie S.U, Onyeneke E.N and Anoruo S.A, (2013): Evaluation of Yield, Sensory and Chemical Characteristics of Soft Unripened Cheese produced with partial incorporation of Bambaranut Milk. Academia Journal of Food Research 1(1): 014 – 018.
Omoikhoje S.O and Arijeniwa A (2004): Effect of Heat Treatments on Proximate and Mineral Compositions of Bambara Groundnut (Vignasubterranea). In: Sustaining Livestock Production under Changing Economic Fortunes. (Editors: Tukur H.M, Hassan W.A, Maigandi S.A, Ipinjolu J.K, Daneji A.I, Baba).
Rehman S, Mushtaq A.M, Yameen A, Almas K and muntaha S (2004): Sensory and Nutritional Evaluation of Coconut-Natural Milk Blend. Pak. J. Life Soc. Sci. 2(2): 104 – 108.
Parsley J.G (1992): Replanting of the Tree of Life, CAB International Wallingford Oxon, pp. 38 – 40.
Nieuwentus R, Nieuwelink J (2002): Agrodok Series No. 10 CTA: The Netherlands, Pp. 28 – 30.
Udeozor L.O (2012): Tigernut-Soy Milk Drink: Preparation, Proximate Composition and Sensory Qualities. International Journal of Food and Nutrition Science, Vol. 1(4), pp 18 – 26.
Onyeka E.U (2008): Mineral Elements and their Importance in: Food and Nutrition. 2nd Edition. Charismatic Publisher, Owerri.
Belewu M.A and Abodurin O.A (2005): Preparation of Kunnu from Unexploited Plant in Nigeria.
Adgidzi, E.A, Ingbian E.K, Abu J.O, (2011): Effects of Hot Water and Steam Blanching on the Quality of Acqueous Extract from Tigernuts (Cyperusesculentus) PAT June 2011; 7(1): 90 – 102.