Assessment of the Nutritional, Physicochemical and Phytochemical Composition of Spicy Cereal-Supplemented Tiger Nut Beverage

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.