International Journal of Nutrition and Food Sciences

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Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends

Received: 18 August 2014    Accepted: 28 August 2014    Published: 20 September 2014
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Abstract

Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. 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. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%..

DOI 10.11648/j.ijnfs.20140305.20
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5, September 2014)
Page(s) 430-437
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Proximate, Consumer, Acceptability, Bambaranut– Tigernut – Coconut, Milk Beverage Blends

References
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Author Information
  • Department of Food Science and Technology, Imo State Polytechnic Umuagwo-Ohaji, Imo State, Nigeria

  • Department of Food Science and Technology, Faculty of Engineering, Imo State University, Owerri, Imo State, Nigeria

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  • APA Style

    Adedokun I. I., Okorie, S. U., Batu Barizaa. (2014). Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends. International Journal of Nutrition and Food Sciences, 3(5), 430-437. https://doi.org/10.11648/j.ijnfs.20140305.20

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    ACS Style

    Adedokun I. I.; Okorie; S. U.; Batu Barizaa. Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends. Int. J. Nutr. Food Sci. 2014, 3(5), 430-437. doi: 10.11648/j.ijnfs.20140305.20

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    AMA Style

    Adedokun I. I., Okorie, S. U., Batu Barizaa. Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends. Int J Nutr Food Sci. 2014;3(5):430-437. doi: 10.11648/j.ijnfs.20140305.20

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  • @article{10.11648/j.ijnfs.20140305.20,
      author = {Adedokun I. I. and Okorie and S. U. and Batu Barizaa},
      title = {Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {5},
      pages = {430-437},
      doi = {10.11648/j.ijnfs.20140305.20},
      url = {https://doi.org/10.11648/j.ijnfs.20140305.20},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20140305.20},
      abstract = {Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. 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. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%..},
     year = {2014}
    }
    

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    AU  - Adedokun I. I.
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    AB  - Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. 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. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%..
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