Research
How storing tiger nuts at different temperatures can change their milk quality
(Original Title: Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof.)
(Original Title: Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof.)
Published on: February 10, 2021 | Dr. Nazir Kizzie-Hayford
Affiliated Organisation(s): University of Cape Coast,
Funder(s): #Directorate of Research Innovation and consultancy, University of Cape Coast.,
Research themes
#Product Development
Categories
#Others
Abstract
This study investigates how different storage temperatures affect the nutrients, enzymes, and fermentation of tiger nuts and their milk. Refrigerating tiger nuts increases certain enzyme activities but lowers sugar content, while storing them at warmer temperatures increases sugars but decreases fats. When tiger nuts are stored at warmer temperatures, their milk ferments faster and develops a sweeter and sourer taste, offering potential for quicker and more flavorful production of tiger nut milk.
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