Phytochemical composition of ice cream from tigernut (Cyperus esculentus) milk and coconut (Cocos nucifera ) milk

Abstract

Background: Coconut and tiger nut are widely used for human consumption. Coconut milk and tiger nut milk can be extracted for ice cream production.
Objective: This study determined the phytochemical composition of tiger nut milk (Cyperus esculentus) and coconut milk (Cocos nucifera) ice cream.
Method: The research design was an experimental design. The tiger nuts and the endosperm of the coconuts were ground separately. The milk extracted were used in preparing ice cream using standard recipe. Cow milk ice cream served as the control. All the samples of ice cream were quantitatively screened for phytochemical determination using standard methods. Mean and standard deviation were calculated for all the samples. Analysis of variance (ANOVA) were used to compare the means. Significant differences were accepted at P<0.05 level of significance using Duncan's Multiple Range Test.
Results: The phytochemical analyses carried out on the ice creams from coconut milk, tiger nut milk and blend of coconut milk and tiger nut milk (50:50) showed the presence of alkaloids, tannins, saponins, and flavonoids in low concentration. Research results revealed significant differences in tannins content among tiger nut ice cream (0.06 ± 0.00), coconut ice cream (0.01 ± 0.00) as well as their blend (0.03 ± 0.00) at P<0.05 level of significance. Tiger nut milk ice cream, coconut milk ice cream and their blends contain flavonoids and alkaloids. However, saponins were present in the plant milk ice creams with the exception of coconut milk ice-creams (0.00 ± 0.00).
Conclusion: Coconut milk, tiger nut milk and the blends of coconut milk and tiger nut milk have been recommended for ice cream production due to their phytochemical constituents.