Processing and Quality Assessment of Tiger Nut Milk as a Plant-Based Dairy Alternative in Osun State

Growing consumer interest in plant-based dairy alternatives has increased attention on locally available raw materials as sources of nutritious non-dairy beverages. Tiger nut (Cyperus esculentus) is widely cultivated in southern Nigeria and possesses a naturally sweet, milky beverage potential. This study processes tiger nut milk and evaluates its physicochemical, proximate, and sensory quality in comparison with pasteurised cow milk. Tiger nuts sourced from Oshogbo market in Osun State, South West Nigeria, were soaked for 12 hours, blended, filtered, and subjected to pasteurisation at 72 degrees Celsius for 15 seconds. The influence of soaking time (6, 12, and 18 hours) on milk yield and quality was investigated. Parameters evaluated include pH, titratable acidity, total soluble solids, turbidity, proximate composition, vitamin C content, total sugar, and sensory attributes. Results showed that 12-hour soaking produced the highest milk yield of 620 ml per 100g of tiger nuts, with desirable pH of 6.8 and total soluble solids of 7.2 degrees Brix. The product was significantly lower in protein than cow milk but comparable in total soluble solids and energy content. Sensory scores were high for sweetness and overall acceptability. The study draws on recent plant-based beverage literature and addresses the gap in characterisation of tiger nut milk under West African processing conditions. Findings are useful for food entrepreneurs and public nutrition programmes in Osun State. Keywords: tiger nut milk, plant-based dairy, physicochemical properties, sensory evaluation, Osun State