Nutritional Properties of Tigernut Milk Produced with Blends of Watermelon and Coconut

Abstract

The increasing demand for plant-based milk alternatives has driven interest in nutrient-rich beverages derived from locally available crops such as tigernut, coconut, and watermelon. However, limited information exists on the chemical and nutritional properties of blended formulations, necessitating evaluation to enhance their functional and industrial potential. The aim of the current study was to evaluate the proximate and mineral content of tigernut milk mixed with coconut juice and watermelon. 25% and 50% of the tigernut milk were replaced with juices made from watermelon and coconut milk, respectively. After being separately pasteurized for 5 minutes at 72°C, the mixed juices were cooled, put into sterile glass bottles, labeled, and kept at 4°C before undergoing the various analyses. The proximate results showed 2.25 to 3.83% ash, 64.82 to 72.00 % moisture, 0.10 to 3.89 % fat, 3.36 to 5.02 % fiber, 2.93 to 7.06 % protein, 16.75 to 21.76 % carbohydrate. The mineral composition results showed 0.98 to 2.33 mg/100g zinc, 0.99 to 1.50 mg/100g iron, 1.83 to 3.56 mg/100g calcium, 2.18 to 2.94 mg/100g sodium and 1.03 to 1.58 mg/100g potassium. The findings showed that when the amount of watermelon and coconut juice in the drink samples grew, so did the ash, fiber, and fat. The mineral results show that blends have notably high levels of potassium, zinc, calcium, and magnesium. The results showed that the watermelon and coconut had extremely high levels of fiber, fat and minerals. In order to evaluate shelf life, it is advised that additional research be done on the beverage's antioxidant, medicinal, and storage stability qualities.