PRODUCTION AND NUTRITIONAL ANALYSIS OF POWDERED MILK PRODUCED FROM SOY BEAN AND TIGER NUT
Abstract
ABSTRACT
This study investigated the production and nutritional evaluation of powdered milk formulated from soybean (Glycine max) and tiger nut (Cyperus esculentus), offering a lactose-free alternative to dairy milk. Soya beans and tiger nuts were processed to extract milk, which was then concentrated and oven-dried into powdered form. Proximate analysis revealed that protein content ranged from 21.9% to 24.8%, fat from 18.2% to 22.7%, and carbohydrates from 32.5% to 38.9%, with variations depending on blend ratios. The product also contained beneficial levels of moisture, ash, and fiber. Mineral analysis indicated high levels of calcium, magnesium, potassium, phosphorus, and iron, essential for growth and metabolic functions. These results affirm that soy-tiger nut powdered milk is rich in plant-based nutrients, suitable for lactose-intolerant individuals, and adaptable for specific dietary needs. The study supports its potential role in promoting food security and improving nutrition, especially in areas with limited access to refrigeration like rural Nigeria.
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