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VOL. 13, ISSUE 2 (2026)
Micronutrients and phytochemical properties of tigernut milk produced with blends of watermelon
Authors
Chioma Cecilia Aniemena, Ernest Eguono Emojorho, Onyekachukwu Mabel Adinkwu, Maryann Nkemakonam Anene, Charles Chukwudi Ogboli, Oladele Glory Oluwatobi
Abstract
The study's goal was to
use watermelon juice blends to determine the phytochemical properties and
micronutrients of tigernuts. The watermelon-containing juice samples could be
combined with tigernut juice, which has a higher nutritious value. Juices from
watermelon and tiger nuts were prepared independently and mixed in the
following proportions: 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0. The
combined juices were separately pasteurized for 15 minutes at 72°C, cooled,
labeled, and stored at 4°C before to being subjected to various analyses. The
mixes contained far higher levels of vitamins, according to the vitamin
composition results. The phytochemical results demonstrate that all blends are
rich in phytochemicals, which are abundant in water melon, as the percentage of
water melon in each mix rises.It is advised that additional research be done on
the beverage's therapeutic qualities, antioxidant qualities, and storage
stability in order to ascertain its shelf life.
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Pages:239-245
How to cite this article:
Chioma Cecilia Aniemena, Ernest Eguono Emojorho, Onyekachukwu Mabel Adinkwu, Maryann Nkemakonam Anene, Charles Chukwudi Ogboli, Oladele Glory Oluwatobi "Micronutrients and phytochemical properties of tigernut milk produced with blends of watermelon". International Journal of Multidisciplinary Research and Development, Vol 13, Issue 2, 2026, Pages 239-245
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