Evaluation of chemical composition of candy developed from | 16294
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African Journal of Food Science and Technology

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Evaluation of chemical composition of candy developed from tigernut (Cyperus esculentus) milk


Okudu H.O and Ogubuike L.A

Tigernut (Cyperus esculentus) was bought from Amawusa Market in Umuahia town, Abia State. The seeds were purchased from five randomly selected vendors in the market and pooled to obtain the sample for analysis. Undamaged seeds were selected for the production of the candy. Tiger nut seeds (800g) were soaked for 8 hours in potable water, and then ground in a ratio of 1liter of water to each 300gram of tiger nuts. The mixture was left to macerate for 10 minutes. The mixture was pressed and filtered using a muslin cloth. Standard method was used to prepare the candy. The proximate and vitamin content of the samples were also determined using standard AOAC methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. All tests were carried out in duplicates and the data generated were analysed using standard methods. The proximate result shows that tigernut candy contains crude protein (2.78%), crude fat (24.84%), and crude fiber (0.04%) respectively. The calcium, potassium, phosphorus and iron contents were found to be 64.54, 132.82, 50.54 and 4.49mg/100g. The β- carotene was 83.82µg/100g, while the vitamins E, B2 and B3 were found to be 2.08, 0.09 and 0.09mg/100g. The saponin and oxalate each was 0.24%. The study showed that candy produced from tigernut milk is a relatively good source of protein, fat, calcium, potassium, and iron. Fiber found on tiger nut candy is also an added value.

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