The need for vegetable milk as substitute for dairy milk to meet consumers’ needs has been on the rise. This is because plant protein has been found to be an alternative to people suffering from lactose intolerance. This study analyzed the nutritive and proximate qualities of milk formulated from Tiger nut and soy beans milk using standard methods. Fresh tiger nut milk and soybean milk were aseptically processed in the Laboratory and blended at varying proportions to obtain seven blends A, B, C, D1, D2, E1 and E2 where A=100% soy milk, B= 100% tiger nut milk, C= 50% tiger nut milk and 50% soy milk, D1= 80% tiger nut milk and 20% soy milk, D2= 20% Tiger nut milk and 80% Soy milk, E1= 60% tiger nut milk and 40% soy milk and E2= 40% Tiger nut milk and 60% Soy milk without addition of spices or chemical preservatives. Results obtained were statistically analyzed with significant different at P≥0.5. Organoleptic analysis of the milk blends indicated that all samples were generally acceptable but Sample D1 had the highest acceptability with no significant difference at (P<0.05) for mouth feel, taste and colour while there was a significant difference in flavor and overall acceptability at (P≥0.5). Nutritive and proximate quality analysis indicated that moisture, carbohydrate, protein and fat were quantitatively the major components of the beverage and the pH fell within the neutral range and is suitable for people suffering from ulcer and other colic problems. Sample D1 had the highest carbohydrate as well as energy value of 9.85% and 86.61kcal/g respectively. The total calorific value increased with an increase in carbohydrate, protein and fat contents of the milk blends while total solids increased with decrease in moisture. All samples were highly acceptable but sample D1 received the highest overall acceptability score. An observable trend was that protein increased with an increase in soy milk substitution while fat and carbohydrate increased with an increase in tiger nut milk substitution. Thus, the provision of an enhanced energy drink that is of high nutritional and economical potential. It is suggested that increased Soy milk substitution is required for infants and children while increased Tiger nut milk substitution will be beneficial to Adults.

• Background
Milk, a vital component of the human diet, is rich in essential nutrients such as protein, carbohydrates, vitamins, minerals, and calcium. It is primarily sourced from well-nourished, healthy lactating animals through a process called lactation. However, milk from infected animals undergoing veterinary treatment is excluded due to potential contamination risks. To maintain its quality, milk must be handled with care during extraction, transportation, and storage, ideally kept at a temperature of 4°C throughout these processes.

The nutritional benefits of milk are extensive, providing a valuable source of nutrients like protein, calcium, carbohydrates, phosphorous, selenium, magnesium, and zinc. Regular consumption of milk offers numerous health benefits for both adults and children, including protection against chronic ailments such as cancer, bone loss, arthritis, migraine headaches, pre-menstrual syndrome, and childhood obesity.

Traditionally sourced from animal milk, particularly from cows and goats, the high cost and potential health risks associated with lactose intolerance have led to the exploration of alternative sources. In many developing countries, where animal milk is prohibitively expensive for average and low-income earners, the importance of affordable and accessible milk alternatives cannot be overstated.

Plant-based milk sources have emerged as viable alternatives, offering high nutritional value and economic potential. Soybean milk, in particular, has garnered significant attention due to its high protein and fat content, along with its cholesterol-lowering effects and health-promoting phytochemicals. Soy milk provides a source of protein, carbohydrates, lipids, vitamins, and minerals, making it a valuable option for individuals with lactose intolerance.

While soy milk is the most studied and utilized plant-based milk, other sources such as Bambaranut, peanut, melon seed, and tigernut milk have shown promise. Combining milk from different sources to create palatable beverages further expands the range of options available to consumers.

In conclusion, the exploration of alternative milk sources presents opportunities to address nutritional deficiencies and promote health, particularly in regions where traditional animal milk may be inaccessible or unaffordable. Continued research and innovation in this area hold the potential to improve food security and contribute to the fight against malnutrition and hidden hunger.

• Problem Statement
Milk production is intricately linked to lactation, a biological process primarily carried out by mammary secretory cells in female mammals. While milk from healthy animals undergoing proper veterinary care is suitable for human consumption, the quality and safety of milk can be compromised by factors such as contamination, inflammation of the udder, and veterinary treatments. To ensure the safety and quality of milk, stringent measures must be implemented during extraction, transportation, and storage, with temperature control being crucial to maintaining freshness and nutritional integrity.

Despite its nutritional benefits, traditional animal milk, particularly from cows and goats, presents challenges such as high cost and potential health risks for individuals with lactose intolerance. In many developing countries, where average and low-income earners struggle to afford animal milk, the need for affordable and accessible alternatives is pressing. Plant-based milk sources have emerged as viable options, offering nutritional value, economic potential, and accessibility to diverse populations.

While soy milk has received considerable attention as a plant-based alternative to animal milk, other sources such as Bambaranut, peanut, melon seed, and tigernut milk remain relatively understudied. Furthermore, there is limited research on the development of palatable beverages through the combination of milk from different plant sources. Addressing these research gaps could provide valuable insights into the nutritional composition, health benefits, and economic viability of alternative milk sources.

• Objectives
• To Assess the Nutritional Composition of Alternative Milk Sources.

• To Evaluate Consumer Preferences and Acceptance of Plant-Based Milk Beverages.

• To Investigate the Economic Viability and Sustainability of Alternative Milk Production.

1.4 Research Questions
• What is the nutritional composition of various plant-based milk alternatives, and how does it compare to traditional dairy milk?

• What factors influence consumer preferences and acceptance of plant-based milk beverages, and how do these factors vary across different demographic groups?

• What are the economic costs and benefits associated with producing alternative milk sources, and what strategies can be implemented to enhance the sustainability of alternative milk production?

1.5 Significance of Study
Addressing Nutritional Needs: By assessing the nutritional composition of alternative milk sources, the study can provide valuable insights into their potential role in addressing nutritional deficiencies and promoting healthier dietary choices.

Informing Product Development: Understanding consumer preferences and acceptance of plant-based milk beverages can inform product development strategies and marketing initiatives, helping manufacturers create products that align with consumer preferences and market demand.

Promoting Sustainability: Evaluating the economic viability and sustainability of alternative milk production can support efforts to promote environmentally friendly food production practices and reduce reliance on traditional dairy farming, which may have significant environmental impacts.

Overall, this study has the potential to contribute to the development of sustainable food systems, improve dietary diversity, and promote healthier lifestyles among consumers.

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Item Type: Project Material  |  Size: 39 pages  |  Chapters: 1-5
Format: MS Word  |  Delivery: Within 30Mins.


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