Asian Journal of Food Research and Nutrition

Formulation of Aqueous Drinks Using Tigernut and Moringa Seeds: Effect of Adding Chemical Hurdles and Fortificants on Physico-Chemical and Rheological Properties

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.

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Abstract

The study was undertaken to determine the physico-chemical and rheological properties of tigernut and moringa seeds based aqueous drinks influenced by chemical hurdles and fortificants. The aqueous drink was produced using a 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50(w/w) tigernut (T) moringa seeds (M). These were subjected to sequential affective and descriptive sensory evaluation and yielded (90:10) ratio as the most preferred plain drink (PTMD). The PTMD was then subjected to a 3×3 experimental design comprising 3 levels of sugar (0, 1, 2 %) and 3 levels of citric acid (0, 0.1, 0.2%) treatments followed by sensory evaluation that yielded (PTMD) containing 2% sugar and 0.2% citric acid as most acceptable (TMSC) which was subsequently subjected to triple fortification using 0.15mg KI, 2.0 mg FeSO₄ and 1.6mg retinol palmitate/100g each to yield (TMSCFD). The 3 working products (PTMD, TMSC and TMSCFD) were then subjected to physico-chemical analysis and rheological test. Data obtained from rheological tests were fitted into power law model to obtain the flow behaviour indices. The use of hurdles and fortificants significantly (p<0.05) increased the proximate composition with the protein ranging from 25.8-26.4, carbohydrates 19.4-27.3, Ash 0.77-4.4, Fibre 20.6-32.3 and moisture 66.1-69.0%. Fortification significantly (p<0.05) increased the Fats from 7.01-10.05, Iron, Iodine and Pro-Vitamin A values 2.90-4.80, 0.00-0.15 and 0.94- 2.48, the specific gravity of the aqueous drink ranged from 1.64 -1.89, TTA ranged from 0.62-0.66 and pH values ranged from 6.3- 6.8 respectively. The 3 products exhibited pseudo-plastic flow patterns with flow bahaviour indices (n) and consistency indices (m) ranging from 0.66-0.68 (PTMD), 0.65-0.79 (TMSCD) and 0.39-0.48 (n) (TMSCFD), 0.31-0.49 (PTMD), 0.13-0.419 (TMSCD) and 2.19-2.45 Ns/m (TMSCFD) respectively.  This results implies that chemical hurdles and fortificants improved the physico-chemical properties of tigernut and moringa seeds aqueous drinks by extending its shelf life and providing adequate nutrients for addressing protein energy malnutrition.

Keywords: Tigernut, milk, fortification, hurdles, protein, enrichment, rheology

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