Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends

Okorie Stanislaus Udeze; Adedokun Isiaka Ishola; Nwachukwu Chijioke Nnaemeka; Ihemeje Austine

doi:doi:10.11648/j.jfns.20140205.15

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Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends

Okorie Stanislaus Udeze, Adedokun Isiaka Ishola, Nwachukwu Chijioke Nnaemeka, Ihemeje Austine

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 5)

Received: 28 August 2014 Accepted: 10 September 2014 Published: 30 September 2014

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Abstract

Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 5)
DOI	10.11648/j.jfns.20140205.15
Page(s)	231-235
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Mineral, Bambaranut– Tigernut – Coconut, Milk Beverage Blends

References

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APA Style

Okorie Stanislaus Udeze, Adedokun Isiaka Ishola, Nwachukwu Chijioke Nnaemeka, Ihemeje Austine. (2014). Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends. Journal of Food and Nutrition Sciences, 2(5), 231-235. https://doi.org/10.11648/j.jfns.20140205.15

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ACS Style

Okorie Stanislaus Udeze; Adedokun Isiaka Ishola; Nwachukwu Chijioke Nnaemeka; Ihemeje Austine. Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends. J. Food Nutr. Sci. 2014, 2(5), 231-235. doi: 10.11648/j.jfns.20140205.15

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AMA Style

Okorie Stanislaus Udeze, Adedokun Isiaka Ishola, Nwachukwu Chijioke Nnaemeka, Ihemeje Austine. Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends. J Food Nutr Sci. 2014;2(5):231-235. doi: 10.11648/j.jfns.20140205.15

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@article{10.11648/j.jfns.20140205.15,
  author = {Okorie Stanislaus Udeze and Adedokun Isiaka Ishola and Nwachukwu Chijioke Nnaemeka and Ihemeje Austine},
  title = {Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {231-235},
  doi = {10.11648/j.jfns.20140205.15},
  url = {https://doi.org/10.11648/j.jfns.20140205.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.15},
  abstract = {Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.},
 year = {2014}
}

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TY  - JOUR
T1  - Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends
AU  - Okorie Stanislaus Udeze
AU  - Adedokun Isiaka Ishola
AU  - Nwachukwu Chijioke Nnaemeka
AU  - Ihemeje Austine
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.15
DO  - 10.11648/j.jfns.20140205.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 231
EP  - 235
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.15
AB  - Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.
VL  - 2
IS  - 5
ER  -

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Author Information

Okorie Stanislaus Udeze

Departmentof Food Science and Technology, Faculty of Engineering Imo State University, Owerri, Imo State, Nigeria
Adedokun Isiaka Ishola

Departmentof Food Science and Technology, Imo State Polytechnics Umuagwo, Imo State, Nigeria
Nwachukwu Chijioke Nnaemeka

Departmentof Food Science and Technology, Faculty of Engineering Imo State University, Owerri, Imo State, Nigeria
Ihemeje Austine

Departmentof Food Science and Technology, Faculty of Engineering Imo State University, Owerri, Imo State, Nigeria

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APA Style

Okorie Stanislaus Udeze, Adedokun Isiaka Ishola, Nwachukwu Chijioke Nnaemeka, Ihemeje Austine. (2014). Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends. Journal of Food and Nutrition Sciences, 2(5), 231-235. https://doi.org/10.11648/j.jfns.20140205.15

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ACS Style

Okorie Stanislaus Udeze; Adedokun Isiaka Ishola; Nwachukwu Chijioke Nnaemeka; Ihemeje Austine. Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends. J. Food Nutr. Sci. 2014, 2(5), 231-235. doi: 10.11648/j.jfns.20140205.15

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AMA Style

Okorie Stanislaus Udeze, Adedokun Isiaka Ishola, Nwachukwu Chijioke Nnaemeka, Ihemeje Austine. Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends. J Food Nutr Sci. 2014;2(5):231-235. doi: 10.11648/j.jfns.20140205.15

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@article{10.11648/j.jfns.20140205.15,
  author = {Okorie Stanislaus Udeze and Adedokun Isiaka Ishola and Nwachukwu Chijioke Nnaemeka and Ihemeje Austine},
  title = {Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {231-235},
  doi = {10.11648/j.jfns.20140205.15},
  url = {https://doi.org/10.11648/j.jfns.20140205.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.15},
  abstract = {Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.},
 year = {2014}
}

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TY  - JOUR
T1  - Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends
AU  - Okorie Stanislaus Udeze
AU  - Adedokun Isiaka Ishola
AU  - Nwachukwu Chijioke Nnaemeka
AU  - Ihemeje Austine
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.15
DO  - 10.11648/j.jfns.20140205.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 231
EP  - 235
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.15
AB  - Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.
VL  - 2
IS  - 5
ER  -

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