Asian Journal of Food Research and Nutrition

Storage Changes in Triple Fortified Tigernut and Moringa Seed Based Aqueous Drinks

Ashaver V. A. *

Department of Chemistry, Benue State University, Makurdi, Benue State, North Central, Nigeria.

Ariahu C. C.

Centre for Food and Research, Benue State University, Makurdi, Benue State, North Central, Nigeria.

Yusufu M. I.

Department of Food Science and Technology, Federal Polytechnic Idah, Kogi State, North Central, Nigeria.

Ariahu E. C.

Department of Pharmaceutical Sciences, Bingham University, Nasarawa State, Nigeria.

Gbuusu B.

Department of Food Science and Technology, University of Mkar, Mkar, Benue State, Nigeria.

*Author to whom correspondence should be addressed.

---

Abstract

The study investigated storage changes in triple fortified tiger nut and moringa seed based aqueous drinks. During accelerated shelf life testing, vitamins C, Retinol Palmitate, pH, Total volatile bases (TVB) and microbial analysis were determined using standard procedures. From the data obtained, storage life  of the drink decreased significantly (p<0.05) with temperature and varied from 10-4 weeks, 30-5 weeks and 34-7 weeks within 10-35oC for Plain Tigernut Moringa Drink (PTMD), Tigernut Moringa seeds plus sugar and Citric Acid Drink (TMSCD) and Tigernut Moringa Seeds plus sugar and citric acid Fortified Drink (TMSCFD) respectively. TMSCD and TMSCFD significantly (p<0.05) lowered microbial growth (<50 cfu/g) as compared to PTMD (1.0×10 cfu/g} after three months  of ambient storage. The pH, vitamin C, and retinol palmitate decreased while Total volatile bases (TVB) increased during storage, the reaction rate constant (k) also  increased significantly (p>0.05) with temperature  ranging from 0.2521-0.6343 (wk^-1) for PTMD, 0.0818-0.4826, and 0.0924-0.2792 (wk^-1) at  40- 70 ⁰C for TMSCD and TMSCFD for vitamin c and 0.16-0.34 for PTMD, 0.12-0.30 and 0.05-0.23 (wk^-1 ) at 40- 70 ⁰C for pH and 0.0553- 0.179 (wk^-1 ) for retinol palmitate with critical values  of 4.81-1.14 mg/100g, 1.49 mg/100g, 7.3-6.5 and 0.88-2.16 gN/100g respectively. This indicates that PTMD stability is improved by use  of the chemical hurdles and also it is an appropriate vehicle for iodine, iron and Retinol Palmitate fortification and protein energy malnutrition (PEM) intervention programmes.

Keywords: Tigernut, moringa, fortification, storage changes, aqueous drinks, citric acid, sugar

---

---

---

References

Abdullahi N, Badau HM, Umar NB, Yunusa AK, Rilwan A, Jibril H, Illyasu R. Tigernut: A Nutrient-Rich underutilized crop with many potentials. FUDMA Journal of Sciences. 2022;6(2): 103-115.

Morton JF. The horseradish tree, Moringa pterygosperma (Moringaceae): A boon to arid lands. Economic Botany. 1991;45(3):318–333

Donli PO, Dauda H. Evaluation of Aqueous moringa seed extract as a seed treatment bi ofungicide for groundnuts. Pest Management Sci. 2003;59(9):1060–1062.

Olson R, Gravin – Smith B, Ferraboschi C, Kraemer K. Food fortification: The advantages, Disadvantages and lessons from sight and life programs nutrient. 2021;13-118.

Bareera S. andowais, Y. Hurdle Technology in Food Processing. 2021; 2(4):88-90.

Alasalvar C. Seafood quality, safety, and health application. John Wiley and Sons. 2010.

Food fortification regulations; 2021.

Udeozor, L.o. Tigernut – soy milk drink: Preparation, proximate composition and sensory qualities. International Journal of Food Sciences and Nutrition. 2012;1:18-26.

Garbutt J. Essentials of food microbiology. Arnold Publishers; 1997.

Ball GFM. Water Soluble Vitamins: Assays in Human Nutrition. Chapman and Hall. 1994;17– 157.

Rutkowsi M, Grzegorcyk K. Modifications of spectrophotometric methods for antioxidative vitamins determination convenient in analytic practice. Acta Sci., Pol. Technol. Aliment. 2007;6(3):17-28.

Idakwo PY, Negbenebor CA, Badau MH, Gbenyi DI. Total volatile base nitrogen (TVBN) and trimethylamine (TMA) content of “Bunyi youri” as influenced by the addition of glucose and clove during storage. International Journal of Biotechnology and Food Science. 2016;4(5):81-85.

Anthony, U. & Chandra, T.S. Microbial population and biochemical changes in fermenting finger millet. World Journal of Microbiology Biotechnology. 1997;13(5):533-537.

Ihekoronye AI, Ngoddy PO. Integrated food science and technology for the tropics. Macmillan Publishers, New York; 1994.

FAO/WHO/UNU. Human vitamin and mineral requirements (Recommended Dietary Intakes): Report of a joint food and agriculturalorganization, World Healthorganization and United Nations University; 2002.

Montville TJ, Matthews K. Food microbiology: An introduction. ASM Press, Washington DC 2005.

Brooks A, Asamudo NU. Microbiological and physico-chemical analysis of soymilk and soy flour sold in uyo metropolis (Nigeria). Journal of Pure and Applied Science. 2003;9:12-17.

Onovo JC, Andogaraku AO. Studieson some microorganisms associated with exposed tigernut (Cyperus esculentus L.) milk. Journal of Biological Sciences. 2007;7:1548-1550.

FAO/WHO. Milk and Milk Products. Joint FAO/WHO Food Standards Programme. CODEX Alimentarius Commission. 2002; 42-50.

Abubakar H, Atiku MK, Alhassan AJ, Muhammad AS. Effects of processing tigernuts on the chemical composition of tigernut (Cyperus esculentus) milk products; 2018.

Ocheme OB, Ariahu CC, Ingbian EK, Igyor MA. A survey of the traditional methods of processing dakuwa (a cereal/ legume based snack food) in Niger State. Nigerian Food Journal. 2011;29(1):103-112.

Al-Zubaidy MMI, Khalil RA. Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage. Food Chem. 2007;101(1):245-259.

Abbasi A, Niakousari M. Kinetics of ascorbic acid degradation in un-pasteurised Iranian lemon juice during regular storage conditions. Pak j Bio Sci 2008;11(10):1365-1369.

Bhawana S, Ravinder K, Sumit A, Azhar K. Effect of processing conditions on stability of native Vitamin A and fortified retinol acetate in milk. International Journal for Vitamin and Nutrition Research. 2019; 91(1-2):1-10.

Conway and Byrne. Determination of the Total Volatile Basic Nitrogen (TVBN) in fish; 2014.

Kirk R.S, Sawyer R. Pearson’s Composition and Analysis of foods, 9th ed. (student edition), England Addision Wesley Longman Ltd. 1991;33-36.

Monica P, Tao F, Nuria A, Tong W. Efects of food additives on egg yolk gelation induced by freezing. Food Chem. 2018:263:142-150.