Abstract

Tiger nut tubers were sorted, washed, soaked for 8 hours, ground a mixed with water, sieved using a muslin cloth and packaged in airtight container. Coconut was broken into pieces and coconut meat was pried out from the shell. The washed coconut meat was placed in a blender, mixed with water, sieved with muslin cloth and packaged in airtight container. Candy was produced from blends of tiger nut and coconut milk. Tiger nut milk and coconut milk were blended in ratio of 100:0, 70:30, 50:50, 30:70 and 0:100 designated as JKL, MND, ABC, GHI and DEF respectively. Sample PQR (100% cow milk) served as control. Proximate composition and sensory evaluation of candies were determined. Protein content ranged from 6.48 to 7.35%, fat content from 26.55 to 29.27%, ash content from 1.48 to 1.83% and fibre from 1.26 to 1.44%. Iron and potassium contents were significantly (p<0.05) higher in the ABC (50% tiger nut milk : coconut milk) than other sample. The value of vitamin A and calcium contents ranged from 0.87 to 2.67mg/100g and 270.54 to 591.18mg/100g respectively. Sample GHI (30% tiger nut milk and 70% coconut milk) was most accepted by the panelists in term of colour (7.2), flavor (7.1), taste (7.8), texture (7.1) and overall acceptability (7.9). Therefore acceptable and nutritious candies can be produced from tiger nut tubers and coconuts milk.

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