Quality evaluation of beverage produced from pre-treated tigernut (<i>Cyperus esculentus</i>)

Abstract

Tigernut seeds were subjected to various pre-treatments before processing into beverage. Beverage samples from pretreated and untreated tigernut were evaluated for physical and chemical properties. Sensory evaluation of the beverage samples were carried out and the best preferred tigernutbeverage was compared with a popularly consumed beverage, soymilk. All the pre-treatments, except germination, yielded beverage samples with enhanced total solids and corresponding increase in sediment height, while soluble solids were increased with germination and pregelatinization. Roasting and pre-gelatinization of the seeds resulted in non significant reduction in pH when compared with the untreated sample. Sensory properties of beverage produced from the untreated tigernut were comparable to those of soymilk in almost all the quality attributes
evaluated. This observation suggests that tigernut beverage could serve as a good alternative to local beverages in Nigeria.