Odeleye, O.P.;¹ Bamiduro, T.J.;² Oluwatoyin O.M.;³ Akinyemi B.J.⁴ & Gabriel-Ajobiewe, R.A.O.⁵

¹Department of Microbiology, Faculty of Science, Federal University Oye-Ekiti, Ekiti State.

*Corresponding Author Email: olawale.odeleye@fuoye.edu.ng …

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Abstract

The promotion of functional foods is becoming more important as consumers worldwide become more health-conscious and concerned with the nutritional value of food. This study aims to assess the nutritional, physicochemical, and phytochemical composition of spicy cereal-supplemented tiger nut beverages. The beverages were analyzed for key nutrients, including moisture, ash, protein, fat, fibre, and carbohydrates, alongside essential minerals (K, Na, P, Ca, Mg, Mn, Zn) and bioactive compounds such as alkaloids, tannins, phenols, phytic acid, and total carotenoids. The results revealed significant differences in nutrient composition among the beverages. TMiB showed a higher protein (6.51 ± 0.02%) and fibre (7.58 ± 0.06%) content compared to TMB and TSB, with the latter showing the highest carbohydrate content (21.73 ± 0.02%). Regarding minerals, TMiB exhibited elevated levels of potassium (45.27 ± 0.02mg) and calcium (10.61 ± 0.03mg), while TMB had the highest potassium content (127.79 ± 0.03mg). The phytochemical analysis demonstrated that TMiB and TSB had higher levels of tannins and phenols than the control, with TMiB containing the highest alkaloid content (4.98 ± 0.02mg). Total carotenoid levels were higher in TMB (8.53 ± 0.02mg), suggesting a stronger antioxidant potential. The study indicates that incorporating cereal into tiger nut beverages enhances both the nutritional and phytochemical profiles, providing potential health benefits. This research highlights the potential of spicy tiger nut beverages as a functional food with enhanced nutritional and bioactive components, offering a promising alternative to dairy products. Further studies are needed to evaluate the functional properties of these beverages, such as their impact on gut health and overall well-being.

Keywords: Beverages, Total carotenoid, Phytochemical, physicochemical.

1. Introduction

The global beverage industry has witnessed a significant shift towards the development of nutritious and healthy plant-based drinks, driven by increasing consumer demand for functional foods (Kunyanga et al., 2012). Tiger nut (Cyperus esculentus), a tuberous plant, has been recognized for its nutritional and medicinal properties, making it an excellent ingredient for developing nutritious beverages (Ezeagu et al., 2014). Tiger nut suitability in the formulation of functional food results from its high energy, rich protein, fat and sugar content, as well as minerals (phosphorus, potassium) and vitamins C and E constituents (Wakil & Alagbe, 2017). Tiger nut is cholesterol and gluten free with very low sodium content, making its consumption suitable for all age groups (Wakil & Ola, 2018).

Tiger nut milk is a naturally sweet and nutritious plant-based source of milk (beverage), which is similar to milk in appearance but has different properties to dairy milk in nutritional composition (Tasiu et al., 2023). Tiger nut milk has been shown to be rich in protein and fibre, making it an attractive alternative to dairy milk and an excellent ingredient for the development of nutritious beverages; however, tiger nut milk has some limitations, including high calorie content and a lack of essential micronutrients (Ade-Omowaye et al., 2015) thus supplementation with cereals, such as maize, millet, oats, barley and sorghum, could potentially enhance the nutritional and functional properties of tiger nut milk. However, in recent years, tiger nut-based beverages have gained popularity due to their potential health benefits, including antioxidant and anti-inflammatory activities (Kunyanga et al., 2012), while neglecting their micronutrient capabilities.

Cereals, such as maize, millet, oats, barley and sorghum, are rich in nutrients and are widely used as supplements in various food products (Dhingra et al., 2012). The combination of tiger nuts and cereals could potentially create a nutritious beverage with enhanced physicochemical and phytochemical properties. Wang et al. (2018) have shown that the addition of cereals to plant-based milk can improve their nutritional and functional properties. Several studies have investigated tiger nut-based beverages’ nutritional and physicochemical properties (Ezeagu et al., 2014; Ade-Omowaye et al., 2015). However, despite the potential benefits of cereal-supplemented tiger nut beverages, there is limited information on the effect of cereal supplementation on the nutritional, physicochemical, and phytochemical composition of tiger nut beverages. Therefore, this study aimed to assess the nutritional, physicochemical, and phytochemical composition of cereal-supplemented tiger nut beverages. The findings of this study could provide valuable information for the development of nutritious and functional beverages.

2. Material and Methods

2.1 Sample Collection

Yellow Tiger nut (Cyperus esculentus), white maize (Zea mays), white millet (Panicum miliaceum), white sorghum (Sorghum bicolour), Coconut (Cocos nucifera) and Ginger (Zingiber officinale) samples were purchased from King’s market in Ado-Ekiti, Ekiti state, Nigeria and transported to the laboratory for further analyses. All samples were sorted, cleaned and kept in sterile containers until needed.

2.2 Production of supplemented Tiger nut Milk

Fresh 500 g of yellow tiger nuts (500 g) were fermented in triplicate with each of the cereal (millet (83 g), maize (83 g, sorghum) in a ratio of 3:1 in sterile distilled water for 24 hours, after which the spices (Coconut (60 g) and ginger (30 g)) were added. The steeped mixture was wet-milled into a slurry using an electric blender. The slurry was sieved using a clean muslin cloth, and the filtrate (milk) was transferred into sterilized screw cap bottles and stored at 4 ^oC prior to analysis. The process involved in spicy-supplemented tiger nut milk production is shown in Figure 1.

Figure 1: Flowchart for the production of spicy-supplemented tiger nut milk

2.3 Proximate analysis of fermented samples  

2.3.1 Determination of Ash content              
Samples were oven-dried. 2.0g of each of the oven-dried samples in powder form was accurately weighed and placed in a crucible of known weight. These were ignited in a muffle furnace and ashed for 8 hours at 550°C. The crucible containing the ash was removed, cooled in a desiccator, and weighed, and the ash content was expressed in terms of the oven-dried weight of the sample. This was carried out in accordance with the method of AOAC, (2011).

2.3.2 Determination of Moisture Content
The oven drying method (AOAC, 2011) was employed in the determination of the moisture content of the samples. The moisture can was washed and dried in the oven for about one hour and later transferred into the desiccators to cool. The empty can was weighed on the analytical balance, and the weight noted (W1). Then, about 5g of the oven-dried sample was spread on the pre-weighed can and re-weighed, and the weight recorded as W2; this was then placed in the oven at 105 ^oC to dry until a constant weight (W3) is obtained. The % moisture of the sample was calculated as

W2-W3= Loss in weight due to drying
W2-W1= Weight of sample taken

2.3.3 Determination of Protein Content
Kjedahl method, as described by AOAC (2011), was used to determine the protein content of the samples. 0.25g of the ground sample was accurately weighed and placed in the Kjeldahl flask. 10 ml of concentrated H₂SO₄ was measured out and added to the sample in the Kjeldahl flask together with the catalyst and digested in the digest stove until the solution becomes clear. After digestion, the content was allowed to cool and diluted to 100 ml with distilled water.10 ml was transferred to the distillation unit and neutralized with 40% NaOH until the solution darkened. The ammonia formed was distilled into 15ml 2% boric acid solution containing the mixed indicator. The distillation process was stopped when the volume of distillate reached 150ml and the distillate was titrated with 0.05M HCl. A reagent blank was run to subtract reagent nitrogen from the sample nitrogen.

2.3.4 Determination of Fat content
The acid hydrolysis method was employed in the determination of the fat content of the samples. About 2 grams of the sample was weighed into a 100 ml beaker, and 2 ml of ethanol (96%) was added with 7 ml of concentrated Hydrochloric acid and 3 ml of H₂O. This was heated in a water bath for about 15 minutes. After cooling, it was transferred into a separating funnel, and the beaker was washed with 100 ml ethanol and transferred into the separating flask. This was extracted three times with 30 ml of diethyl ether and once with 30 ml of light petroleum ether (40 – 60 ^oC). The solvent extracts were combined and filtered through a cotton plug into a clean and dried pre-weighed 100ml beaker. The solvent was removed by evaporating in a water bath, and its residue transferred into an oven and dried for about an hour. This was later transferred into desiccators for cooling, and the residue weighed as fat.

2.3.5 Determination of Crude Fiber Content
Two (2) grams of the sample was weighed and the fat extracted with hexane and was later transferred into an oven and dried at 70 ^oC overnight. After drying, the sample was ground and passed through a 0.3-0.5 mm mesh screen. The sample was transferred into the flask of the reflux apparatus and digested with 200 ml of 1.25% H₂SO₄ for 30 minutes, after which it was filtered and washed with distilled water. After washing, the sample was again transferred into the flask and digested with 200 ml of 1.25% NaOH for 30 minutes. Then it was filtered and washed with distilled water. This was later transferred into a pre-weighed crucible and dried in the oven at 105 ^oC until a constant weight was achieved. The crucible was then placed in the muffle furnace, ignited until fully ashed and then weighed.

2.3.6 Determination of Carbohydrate Content
Carbohydrate content was determined by subtracting the sum of the percentage ash, moisture, protein, fat and crude fibre from 100. The remainder value gives the carbohydrate content of the sample.

2.4 Mineral content determination

The Atomic Absorption Spectrophotometric (AAS) method was used in the determination of the mineral content of the samples using the Atomic Absorption Spectrophotometer (AAS) (Model: 210VGP) at various wavelengths of the metals

3. Result and Discussion

Table 1: Proximate composition of spicy cereal-supplemented tiger nut beverage. Values are means ± SD (n = 3 for each tested sample)

Key: TMiB- Tiger nut-Millet beverage
TMB- Tiger nut-Maize beverage
TSB- Tiger nut-Sorghum beverage
Control- Tiger nut beverage without cereal

Tiger nut beverages are known for their rich composition of carbohydrates, dietary fibre, and essential fatty acids (Adekanmi et al., 2023). Supplementation with cereals and spices introduces additional nutrients, such as vitamins, minerals, and bioactive compounds. The nutritional composition values provide insights into the potential nutritional benefits, physicochemical characteristics, and the suitability of the various supplemented beverages for different dietary needs. This study has varying values for the proximate analysis of the three cereal-supplemented beverages (Table 1). TMiB, with the lowest moisture content, may have a better shelf life due to reduced water activity, which inhibits microbial growth, as beverages with lower moisture content generally exhibit extended stability under proper storage conditions (Ezekiel et al., 2022). The higher ash content observed in TMB and TMiB compared with the control sample may be attributed to the inclusion of mineral-rich cereals, aligning with findings from Olojede et al. (2024), which suggest that cereal-based tiger nut beverages typically exhibit enhanced mineral profiles. TSB and TMiB’s higher protein content could be attributed to the higher proportion of protein in sorghum and millet, respectively, as compared to maize-based and control samples respectively. Adeola et al. (2023) observed similar trends, where tiger nut beverages with a balanced cereal-spice combination showed enhanced protein concentrations. The fat levels across all samples remain suitable for low-fat diets, as recommended by Olojede et al. (2024), as tiger nuts are naturally considered rich in healthy fats, such as oleic acid, which may explain the moderate fat levels in TMiB and TSB. High dietary fibre in TSB and TMiB highlights their potential benefits for gut health and digestion (Adekanmi et al., 2023), as tiger nuts and cereals are known to be rich in insoluble fibres, promoting satiety and reducing the risk of chronic diseases.

Table 2: Mineral composition of spicy cereal-supplemented tiger nut beverage. Values are means ± SD   (n = 3 for each tested sample)

Key: TMiB- Tiger nut-Millet beverage
TMB- Tiger nut-Maize beverage
TSB- Tiger nut-Sorghum beverage
Control- Tiger nut beverage without cereal

Mineral analysis is critical to assessing the nutritional value of food products, as minerals play a key role in metabolic, structural, and regulatory functions. The mineral composition of the cereal-supplemented beverages, focusing on macronutrients and micronutrients, is shown in Table 2. Sodium levels in these beverages are relatively low, aligning with the dietary recommendation to reduce sodium intake for cardiovascular health (Adekanmi et al., 2023). Phosphorus is a critical mineral for bone health, energy production (as ATP), and cellular repair. The slightly higher Phosphorus levels in TMiB and TSB may stem from tiger nut contributions, as noted by Amankwah et al. (2022), who reported high phosphorus levels in tiger nut beverages. Calcium is vital for bone density, muscle contractions, and enzyme function. TMB and TMiB’s high Calcium levels align with cereal supplementation, as cereals like millet and sorghum are excellent sources of calcium (Adeola et al., 2023). Manganese and Zinc are important micronutrients for antioxidant defence, bone development, immune function and wound healing. Their high levels in cereal-supplemented beverages in this study reflect their role in micronutrient supply in diets.

Figure 2: Changes in temperature of spicy cereal-supplemented tiger nut beverage samples during 48 hours fermentation

Key: TMiB- Tiger nut-Millet beverage
TMB- Tiger nut-Maize beverage
TSB- Tiger nut-Sorghum beverage

Temperature plays a vital role in the fermentation process, influencing microbial activity, product quality, and the overall biochemical transformation in food products. Throughout fermentation, all samples exhibited a gradual decline in temperature, stabilizing between 27–29°C by the 48th hour. The observed temperature trends are consistent with earlier studies on plant-based beverages, where fermentation leads to heat dissipation as the system achieves thermal equilibrium with the surrounding environment (Sarkar et al., 2021). The consistent temperature observed in this study ensures an ideal environment for LAB proliferation, enhancing the organoleptic and nutritional properties of the beverages.

Figure 3: Changes in pH of spicy cereal-supplemented tiger nut beverage samples during 48 hours fermentation

 Key: TMiB- Tiger nut-Millet beverage
TMB- Tiger nut-Maize beverage
TSB- Tiger nut-Sorghum beverage

The pH and TTA dynamics during fermentation, as shown in Fig 3 and Fig 4, respectively, are critical indicators of microbial activity, substrate metabolism, and overall product quality (Fig 3). The observed pH changes in this study reflect the metabolic activities of lactic acid bacteria (LAB) and other fermentative microbes. The pH reduction and TTA increase patterns observed in this study align closely with findings from Udeozor and Awonorin (2019), who reported a comparable decline in pH and an increase in TTA value during the fermentation of plain tiger nut milk, stabilizing at pH 4.3 after 48 hours. The significant pH drop and TTA increase observed in all formulations underscores their microbiological safety, as low pH values inhibit the growth of spoilage and pathogenic organisms.

Figure 4: Changes in total titratable acidity of spicy cereal-supplemented tiger nut beverage samples during 48 hours fermentation

Key: TMiB- Tiger nut-Millet beverage
TMB- Tiger nut-Maize beverage
TSB- Tiger nut-Sorghum beverage

Figure 5: Changes in sugar concentration of spicy cereal-supplemented tiger nut beverage samples during 48 hours fermentation

Key: TMiB- Tiger nut-Millet beverage
TMB- Tiger nut-Maize beverage
TSB- Tiger nut-Sorghum beverage

Table 3: Phytochemical composition of spicy cereal-supplemented tiger nut beverage. Values are means ± SD   (n = 3 for each tested sample)

Phytochemicals such as alkaloids, tannins, phenols, phytic acid, and carotenoids are bioactive compounds known for their antioxidant, anti-inflammatory, and health-protective effects. Alkaloids are recognized for their antimicrobial and anti-inflammatory properties (Okwu & Emenike, 2022). The high tannin content in TMB might be due to the synergistic effects of spices, such as cinnamon and ginger, which are naturally rich in tannins (Srinivasan, 2020). This finding aligns with Adebola et al. (2022), who reported increased tannin levels in spiced plant-based beverages. Phenols are potent antioxidants that play a crucial role in neutralizing free radicals and preventing oxidative stress-related diseases. TMiB recorded the highest phenol content (1788.92 mg/100g), which is consistent with findings by Dada et al. (2022), who observed significant phenol concentrations in tiger nut-based beverages. Phytic acid, an anti-nutritional factor that can chelate minerals, was present in low amounts across all formulations, ranging from 0.06 mg/100g to 0.12 mg/100g. The reduction of phytic acid in the spiced formulations indicates the enzymatic breakdown of phytates during fermentation (Adekunle & Adebayo, 2021). This reduction enhances the bioavailability of essential minerals. Carotenoids are known for their antioxidant and provitamin A properties; TMB exhibited the highest carotenoid content (8.53 mg/100g), while TSB had the lowest (4.47 mg/100g). The phytochemical profile of these beverages demonstrates their potential as functional foods with health-promoting properties. The high phenolic and tannin content supports strong antioxidant activity, which can reduce oxidative stress and improve cardiovascular health. Additionally, the reduced phytic acid content in cereal-supplemented formulations enhances mineral bioavailability, making these beverages nutritionally superior to the control.

4. Conclusion

The nutritional, physicochemical, and phytochemical composition of spicy cereal-supplemented tiger nut beverages highlights their diverse applications in promoting health and addressing dietary needs. TSB stands out for its high protein, fibre, and carbohydrate content, which is suitable for nutrition-focused individuals but may require improved storage due to high moisture. TMiB balances nutritional content with stability, making it a versatile option. TMB, with its lower nutrient profile, aligns with fermented beverage trends for gut health. The findings of this study emphasize the importance of ingredient selection and processing methods in optimizing beverage formulations.

Conflict of Interest

The authors wish to state that there are no conflicts of interest during this study.

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APA
Odeleye, O.P., Bamiduro, T.J., Oluwatoyin O.M., Akinyemi B.J.  & Gabriel-Ajobiewe, R.A.O. (2025). Assessment of the Nutritional, Physicochemical and Phytochemical Composition of Spicy Cereal-Supplemented Tiger Nut Beverage. In Akinyele B.J., Kayode R. & Akinsemolu A.A. (Eds.), Microbes, Mentorship, and Beyond: A Festschrift in Honour of Professor F.A. Akinyosoye. SustainE

Chicago
Odeleye, O.P., Bamiduro, T.J., Oluwatoyin O.M., Akinyemi B.J.  and Gabriel-Ajobiewe, R.A.O. 2025. “Assessment of the Nutritional, Physicochemical and Phytochemical Composition of Spicy Cereal-Supplemented Tiger Nut Beverage” In Microbes, Mentorship, and Beyond: A Festschrift in Honour of Professor F.A. Akinyosoye, edited by Akinyele B.J., Kayode R. and Akinsemolu A.A., SustainE.

Corresponding Author Email: olawale.odeleye@fuoye.edu.ng

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