Quality Evaluation of Tigernut Yoghurt Fortified With Defatted Water Melon Seed Powder

Tiger nut milk, a plant-based alternative to dairy milk, has gained popularity in recent years due to its nutritional value and suitability for individuals with lactose intolerance or dairy allergies. Watermelon (Citrullus lanatus) seeds, often regarded as household waste, are known to be highly nutritious. They are rich in protein, B vitamins, minerals (such as magnesium, potassium, phosphorus, sodium, iron, zinc, manganese, and copper), fats, and phytochemicals. This study investigate the quality attribute of tiger nut yogurt fortified with defatted water melon seed powder..The tiger-nut was soaked,washed,blended and the milk extracted. Defatted watermelon seed flour was incorporated into tiger nut milk in varying ratios: 5:95%, 10:90%, 15:85%, and 0:100% (control). The physico-chemical analysis of the flour blends showed an increase in pH (from 4.94 to 5.14) and viscosity (from 155.85 to 204.70) and decrease in Brix (from 40° to 35°), in total titratable acidity (TTA) (from 0.75 to 0.61) . Proximate composition analysis of the yogurt produced revealed a significant increase in protein,(5.4-10.93%) fiber, (0.24-1.27 )ash,(1.77-3.01)and fat contents (1.53-2.04), alongside a decrease in carbohydrate and moisture contents as the level of watermelon seed flour increased. Antioxidant activities showed significant enhancement across five different assays (ABTS, FRAP, DPPH, PMA, and MCA). Sensory evaluation indicated that the control sample (TM, 100% tiger nut) received the highest mean scores for appearance, taste, flavor, texture, and overall acceptability. The sample T95M05 was most preferred among the fortified samples.