PHYSICOCHEMICAL PROPERTIES AND SHELFLIFE OF YOGHURTS PRODUCED FROM TIGERNUT MILK USING DIFFERENT AMOUNT OF STARTERS CULTURES
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Tiger nut drink is an energetic, diuretic, whitish beverage rich in nutrients and minerals prepared using tiger nut. It is considered as a medicinal drink. Tiger nut drink can be used to develop a yoghurt-like product. A good yoghurt is an example of a probiotic product. Tiger nut drink can be subjected to spontaneous fermentation by its natural flora. Using tiger nut extract, was able to produce probiotic yoghurt. This study evaluate physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures. Fresh Tiger-nuts and sachet powder milk (peak) were used to carry out the experiment. The pH, titratable acidity and proximate composition (moisture, ash, fat, protein content and total sugar content) of each treatment were determined using the method of A.O.A.C. The experimental data was analyzed using Analysis of variance (ANOVA) to determine significance difference between the means and was expressed as mean ± standard deviation (SD). The level of significance was P ≤ 0.05. This study strengthens the position of starter developed tiger nut yoghurt as good supplier of protein and moderate fat.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
- INTRODUCTION
- Background of the study
- Problem statement
- Aim of the study
- Objectives of the study
- Research question
- Significance of the Study
- Organisation of the Study
CHAPTER TWO
LITERATURE REVIEW
- Origin and description of yoghurt
- Production of yoghurt
- Types of yoghurt
- Nutritional and health benefits of yoghurt
- Biochemistry of yoghurt production
- Microbial quality of yoghurt
- Spoilage of yoghurts
- Refrigeration and heat treatment of yoghurt
- Tigernut
- History of tiger nut
- Economic and nutritional benefits of tiger nut
- Uses of tiger nut as food.
- Health benefit of tiger nut
- Nutritional value of tiger nut
- Tiger nut milk
CHAPTER THREE
- MATERIAL AND METHODS
- Sample Collection
- Sample Preparation
- Microbiological Analysis
- Characterization of Isolates
- Screening for Potential Starters
- Preparation of Inoculums
- Laboratory Production of Starter Developed Tiger nut yoghurt
- Sensory Evaluation of Starter Fermented Tigernut yoghurt
- Physicochemical and Proximate Analysis of yoghurt
- Statistical Analysis
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
CHAPTER FIVE
- Conclusion
- References
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Yoghurt is a fermented dairy product obtained through anaerobic fermentation of lactose in milk by relevant microorganisms most of which are classified as pro-biotic (Slavin, 2012). Lactose in evaporated whole milk, skimmed milk or fresh cow’s milk is converted into lactic acid by a symbiotic bacterial culture of Streptococcus and Lactobacillus bulgaricus growing at temperatures in the range of 40–45oC (Codina-Torrella et al, 2015).
Since the 1960s there has been worldwide increase and development in the production of yoghurt. In 2001, more than 9 million tons of yoghurt were produced, mostly in Europe (6.6million tons) (IDF, 2002). However, it is becoming more popular in other parts of the world including Africa. Several factors account for the success of yoghurt: the fact that it is a natural drink, has good organoleptic characteristics (fresh, acidulated taste and characteristic lavor) and good nutritional value. It also has prophylactic and therapeutic properties (Codina-Torrella et al, 2015). Many Ghanaians consume yoghurt as a dessert, snack or as a pro-biotic food drink to aid digestion and to re-establish a balance within the intestinal micro-flora (Codina-Torrella et al, 2015).
Yoghurt is a preferred dairy product in areas where people are prone to lactose-intolerance. It is preferred over milk because it contains lactic acid which is readily digested as compared to lactose in unfermented milk. Yoghurt is a good dietary source of calcium, magnesium, phosphorus and zinc which are important in physiological processes and their contribution to total phosphorus intake has been reported as 30-45% in western countries (Arafat et al, 2019). Essential minerals are present in dairy products at various levels depending on the type of milk used, the technological treatments during production of dairy products and the accuracy of analysis. Many researchers have advocated the consumption of some cultured dairy products such as yoghurt in the prevention and treatment of several diseases: prophylaxis against the treatment of gastrointestinal infection, management of lactose intolerance and of hypercholesterolaemia, the prevention of neoplastic disease and treatment of antibiotic associated colitis (Roselló-Soto et al, 2018). These reasons probiotic organisms are increasingly incorporated into food as dietary adjuncts to help maintain a healthy microbial gastrointestinal balance and their availability in yoghurt has made it increasingly popular in many parts of the world.
Like any other food product, the quality of yoghurt is a key to its acceptability and marketability. One important aspect of the quality of yoghurt relates with the physical properties of the yoghurt gel which should possess a smooth textural character in the mouth during consumption, as well as a low tendency to serum separation during storage (Riener et al, 2010). In other words, higher viscosity and greater water-holding capacity of yoghurt are essential. The pH and titratable acidity of the product are also important quality factors since they are responsible for its characteristic taste.
The total nutritional value, sensory characteristics and microbial safety also determine acceptability of the product.
The pH and acidity of yoghurt are influenced by the activity of the microorganisms responsible in fermentation of the milk during yoghurt production. Most of the other quality factors mentioned are affected by the type of milk used in the manufacturing process, additives present in the product and manufacturing practices and conditions (Roselló-Soto et al., 2018).
Although yeasts are not involved in the fermentation of yoghurt, they are frequently associated with the spoilage of the final product. Due to the inherent low pH of yoghurt, the product acts as a selective environment for the growth of yeasts. It is not uncommon to find yeast populations of 103 cells/g or more in retail samples of either plain or fruit yoghurts, appearing as contaminants from the processing equipment and to a lesser effect, from the fruit, honey and sugar used as additives during production. Under normal storage conditions at low temperatures of about 5oC, yoghurt has an expected shelf life of 30 days. However, when storage temperatures are abused, there is rapid growth of yeasts and spoilage is evident in excessive gas formation, off flavours and discoloration. Cyperus esculentus is a monocotyledonous plant and belongs to the family which is made up of over 4000 species (Kizzie-Hayford et al, 2016). Its common names include; tiger nut, Aya, chufa sedge, yellow nut sedge and earth almond. Tiger nut is a perennial grass that grows in wet areas and often occurs as a weed especially on farmlands used for cultivation of vegetables (Kizzie-Hayford et al, 2016). The plant grows to a height of 1-3ft and pollination occurs by the wind. It grows mainly in the tropical and warm temperate regions of the world. Main areas of cultivation include; Spain, Nigeria, Senegal, Guinea, and Cameroun (Kizzie-Hayford et al, 2016). Cyperus esculentus A (tiger nut) non-conventional and underutilized tuber belong to the family cyperaceae and is native to Mediterranean and tropical regions. Its tubers can be eaten unprepared, roasted with sugar, soaked in water or be processed into starch and flour. Its tubers are also said to be aphrodisiac, carminative, diuretic, emmanogogue, stimulant and tonic (Ukwuru et al, 2018).Tiger nut has also been reported to be used in the treatment of flatulence, indigestion, diarrhea, dysentery, and excessive thirst (Ukwuru et al, 2018). In Nigeria, tiger nut is well grown and available in semi-dried form, where it is sold locally and consumed uncooked. They are under-utilized due to lack of information on their nutritional potentials. In processing tiger nut into milky beverage, soaking is a major unit operation. The tubers are soaked in water, wet milled, sieved, sweet ended and flavoured. Soaking is a method of food processing which involve inserting food materials in a liquid for a time until it becomes completely wet. It can be used to reduce soluble anti-nutrients (e.g. tannins and polyphenols) which can be eliminated with the discarding soaking solution. Soaking of tiger nut can be achieved at different temperatures and time ranging on the processor. Traditionally, tiger nut is soaked at ambient temperature for 12hours while it’s soaked industrially at a higher temperature for a varied period of time. Djomdi and Ndjonenken reported 60oC and 6hours as the best soaking temperature and time for high yield and high quality of tiger nut milk. Tiger nut milk has never been found to produce allergy (Ukwuru et al, 2018).
1.2 PROBLEM STATEMENT
The authenticity and authentication of products are emerging topics within the food sector (Sánchez-Zapata et al., 2013) and are presently a major concern for producers, distributors and consumers (Sánchez-Zapata et al., 2013). Correct labeling of food products is important to ensure that consumers make well informed choices when purchasing. This will also ensure that there is fair competition among manufacturers and that only good quality products are released into the market. It is also essential in ensuring that products conform to local and/or international standards and can achieve the specified shelf life. There are some yoghurts sold on the Nigeria which are inadequately labeled as far as the nutritional composition of products are concerned. Consequently, consumers of such products are not fully aware of the composition or nutritional value of these products.
Despite the ever growing popularity of yoghurt in the owerri metropolis, adequate information on the nutritional value and sensory quality of yoghurt products are not fully known. Storage stability of yoghurts sold in local markets has also been a problem in the sense that the product has a short shelf life which needs to be addressed.
Irregular power supply and fluctuations have often been a problem to sellers which sometimes cause biochemical changes leading to spoilage of the product before the expiry date. Manufacturers of the brands of yoghurt sold within the owerri metropolis have specified refrigeration temperatures on the labels as the sole means of preservation of their products.
1.3 JUSTIFICATION
The documentation of the nutritional value of yoghurts will enhance its popularity among Nigerians and enable them to make choices based on quality of the products.
Tiger nut with it inherent nutritional and therapeutic advantage could serve as a good alternative to cow milk in the production of yoghurt so as to reduce the economic implication of yoghurt and make it more affordable to many Nigerians. The study there for attempts to produce yoghurt using tiger-nut.
1.4 AIM OF THE STUDY
The aim of this work is to determine the physico-chemical properties and shelflife of yoghurts produced from tiger nut milk using different amount of starters cultures.
1.5 OBJECTIVE OF THE STUDY
The aim of this work will be achieved through the following set of objectives.
- To produce yogurt from tiger nut
- To conduct sensory evaluation to evaluate the general acceptance of tiger nut yoghurt
- To evaluate the physico-chemical properties and shelflife of tiger nut yoghurt
i. Can yogurt be made with Tigernut milk?
ii. What are the disadvantages of tiger nuts?
iii. How long does Tigernut made yoghurt last?
1.7 SIGNIFICANCE OF THE STUDY
This study will be of great benefit to the student involved, yoghurts producers, yoghurts sellers and consumers of yoghurts produced from tigernut in that it will help them to know the storage temperature and shelflife of yoghurts.
1.8 PROJECT ORGANISATION
The work is organized as follows: chapter one discuss the introductory part of the work, chapter two presents the literature review of the study, chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" is also available. Order full work to download. Chapter two of "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" consists of the literature review. In this chapter all the related work on "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" was reviewed.
CHAPTER THREE: The complete chapter three of "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" is available. Order full work to download. Chapter three of "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" is available. Order full work to download. Chapter four of "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" is available. Order full work to download. Chapter five of "physicochemical properties and shelflife of yoghurts produced from tigernut milk using different amount of starters cultures" consist of conclusion, recommendation and references.
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