Evaluation of nutritional quality, physicochemical components and overall acceptability of milk produced from a blend of tiger nut and peanut

The tigernut and peanut milk (TNM-PNM) was produced by soaking methods, the formulations were in six different tigernut and peanut ratios: 90:10, 80:20, 70:30, 60:40, 50:50 and 100:0 (control) represented as M1, M2, M3, M4, M5 and M0 respectively. Nutritional and physicochemical analysis were carried out on the samples. The results showed that M1 had the highest protein and crude fibre contents with mean values of 3.77±0.02% and 0.06±0.00% respectively. M5had the highest ash content with a mean value of 1.77.03±0.08% while the M2 blend had the highest carbohydrate content of 7.07±0.74%. M0 had the highest moisture and fat contents of91.35±0.01%and 0.73±0.02%respectively, which were not significantly different from M1. The pH values of all formulations ranged from 4.79 to 5.57.M1had the highest total titratable acidity of 0.04±0.01% while the highest total soluble solids was observed in M4 and M5 with the value of 5.00±0.00. Highest mineral contents for calcium (263.04±8.54) mg/100mL, phosphorus (134.67±52.25)mg/100mL and Magnesium (171.04±0.95)mg/100mL were recorded in M5.The sensory evaluation revealed a notable variation in the aroma and overall acceptability in the six formulations. All the TNM-PNM formulations were acceptable as they contained most of the vital nutrients in milk from animal sources.