Comparison of Yoghurt Attributes Prepared from Tiger Nut (Cyperus esculentus L.) and Different forms of Cow Milk

Abstract

Yoghurt made from cow milk is popular due to its delicious taste and nutritional benefits. However, concerns about animal-based proteins have led to the evaluation of alternative options. This study examines the physiochemical, microbial and sensory characteristics of yoghurt made from tiger nut (Cyperus esculentus L.) milk compared to various forms of cow milk. Yoghurt was produced from tiger nut milk, full cream, fat-filled, and skim milk by fermenting the milk samples at 42 °C for 8 hours, using a starter culture. A commercial brand was used as a control. The samples were analyzed for physicochemical properties, microbial content and sensory attributes using a 9-point hedonic scale. The pH values ranged from 3.97 to 4.65 for tiger nut and skim milk yoghurts, respectively, while titratable acid ranged from 0.088 to 0.095 %. The control sample had the lowest total plate and lactic acid bacteria count values of 1.361x105 and 1.063 x105 CFU/ml, while full cream milk had the highest values of 2.123x105 and 1.853x105 CFU/ml, respectively. The identified microorganisms were Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus. Overall acceptability scores ranged from 6.88 to 7.63 for skim and full-cream yoghurt, with tiger nut yoghurt scoring 7.23. Therefore, tiger nut milk shows promise as a plant-based alternative for sustainable yoghurt production.