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Quality Evaluation and Acceptability of Natural Fruit-flavoured Tiger Nut (Cyperus esculentus) Yoghurt
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Abstract
Globally, among fermented milk products, yoghurt is in high demand because of its live bacterial cultures, which help break down lactose in the gut. The extract, Tiger nut milk, is rich in fibre, protein, vitamins, and minerals, making it a suitable base for yoghurt production, especially for individuals with lactose intolerance or those seeking healthier, non-dairy options. The addition of natural fruit flavours enhances the sensory appeal and nutritional profile of tiger nut yoghurt, offering a unique blend of taste and health benefits. Its nutty flavour gives the product distinct sensory characteristics. The effect of different natural flavourings on the quality and consumer acceptability of tiger nut yoghurt was evaluated. Tiger nut yoghurt flavoured with pineapple, banana, and coconut fruits were compared for proximate composition, selected physicochemical properties, percentage syneresis, and microbial count. Samples were subjected to sensory evaluation by a 60-member panel on a 7-point hedonic scale, and data were analysed using ANOVA at α = 0.05. The protein content ranged from 3.93% to 6.70%, moisture content from 81.00% to 89.33%, ash content from 0.26% to 0.45%, fat content from 2.62% to 4.46%, and carbohydrate content from 3.86 to 9.19%. The lactic acid was 0.11%-0.18% on the 2nd day and 0.10%-0.30% on the 8th day; the pH value of the freshly prepared tiger nut milk was 4.6, while that of tiger nut yoghurt ranged between 3.8-4.9 on the 2nd day and 3.4-3.8 on the 8th day, respectively. The specific gravity ranged from 0.9818 to 1.0422, and soluble solids content ranged from 12.00 to 20.00%. The percentage syneresis ranged between 38.20% and 49.10% on the second day and 42.70 % and 50.80% on the 8th day of production, respectively. Total viable count was between 340-220x106 CFU/mL, fungal count between 2.90-2.10x104 CFU/mL, and coliforms were not detected. The sensory scores for banana-flavoured yoghurt had the highest values for taste (6.40), flavour (6.20), consistency (6.60), and overall acceptability (6.60) among all samples. Plain tiger nut yoghurt (negative control) had the lowest scores for colour, flavour, and overall acceptability. The study concluded that natural fruit flavouring improved the sensory quality of tiger nut yoghurt without compromising its physicochemical and microbiological stability. These findings therefore present a viable dairy alternative with potential for commercialization and improved nutrition.
Keywords
Tiger nut; yoghurt; fruit; flavouring; sensory acceptability
References
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How to cite this paper: A. O. Oyeniyi, T. T. Jokodola, U. A. Rasaq, O. F. Salako, O. C. Atoyebi. (2026). Quality Evaluation and Acceptability of Natural Fruit-flavoured Tiger Nut (Cyperus esculentus) Yoghurt. International Journal of Food Science and Agriculture, 10(3), 245-254. DOI: 10.26855/ijfsa.2026.09.006More Articles
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