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ABSTRACT
Tiger nut milk and Coconut milk are plant based milk extractcommonly used as a substitute for milk, and this study seeks to evaluate the proximate composition and sensory characteristics of varying blends of Tiger nut and coconut milk blends at graded levels. Tiger nut and Coconuts were purchased from markets around Benin city, Edo state, Nigeria, and wasprocessed, with their milk extracted. The proximate composition of Tigernut-coconut milk blends at graded levels was determined using theAOAC(2010).Parameters determined includedmoisture, ash, ether extract, protein and carbohydrate contents. Sensory evaluation parameters includedappearance, smell, texture, taste and general acceptability were also evaluated. The blended milk extract from Tigernut/Coconut was collected and mixed at graded levels of 5ml. The experiment consisted of five treatments (T1 – T5) generated from the five (5) blends of Tiger Nut-Coconut milk at graded levels. T1-0% TN: 100% CN, T2-25% TN: 75% CN, T3-50% TN: 50% CN, T4-75% TN: 25% CN, T5-100% TN: 0% CN. Each treatment was made up of five (5) replicates resulting in a total of twenty-five (25) samples.
