Journal of Advances in Food Science & Technology

This study focused on producing yoghurts from tiger nut (Cyperus esculentus) milk. Four tiger nut yoghurt samples were produced namely: drinking tiger nut yoghurt (DTNY); fruit (apple stirred tiger nut yoghurt (ASTNY); banana stirred tiger nut yoghurt (BSTNY)) and control stirred tiger nut yoghurt without fruit (CSTNY). Nutritional, microbial, colour and sensory qualities of tiger nut yoghurt samples were evaluated using standard methods. The pH of the yoghurts ranged from (5.2 - 6.4), (4.60 - 6.14), (4.93 - 6.31) on day 1, 4 and 8 respectively. Total titratable acidity ranged from (0.27 - 1.26 % and 0.48 - 1.48%) on day 4 and 8 respectively. Moisture content ranged from (76.7 % to 86.7 %), protein content ranged from (5.3 - 7.2 %), ash content ranged from (0.44 - 0.53 %), crude fat ranged from (2.0 - 5.3 %). The calcium and potassium content ranged from (11.6 - 262.5 mg/kg) and (268.7 - 807.5 mg/kg) respectively. The L* value ranged from (74.07 - 77.62). The total viable count for pasteurized milk was (7.0x10⁵ CFU/mL). Lactobacillus count for tiger nut yoghurt was (3.5 x 10⁷ CFU/mL) and sensory evaluation showed that the tiger nut yoghurt was generally accepted and considered the best sample. Conclusively, yoghurt from tiger nut milk extract yoghurt can serve as a close substitute for yoghurt produced from cow milk and its consumption should be encouraged.