Production and sensory evaluation of tigernut beverages

Pakistan Journal of Nutrition

Volumn 8, Issue 5, 2009, Pages 688-690

  Sanful, Rita E ^a  

^a Cape Coast Technical University   (Ghana)

Author keywords

Diet; Ghana; Tiger nut beverages

Indexed keywords

AROMA; ARTICLE; BEVERAGE; CONSUMER; CONTROLLED STUDY; CYPERUS; FOOD ANALYSIS; FOOD QUALITY; FOOD TEXTURE; SENSORY EVALUATION; TASTE; TASTE PREFERENCE;

EID: 64049102537     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.688.690     Document Type: Article

References (6)

1. Abodunrin, O.A. and M.A. Belewu, 2008. Preparation of Kuunu from Unexploited Rich Food Source: Tiger nut (cyperus esculentus). Pak. J. Nutr., 7: 109-111.
2. Afenu, S., 2008. Production of Tiger nut Beverage, HND Dissertation, Cape Coast Polytechnic, Cape Coast, Ghana, 1: 4-36.
3. Biritwum, R.B., J. Gyapong and G. Mensah, 2005. The Epidemiology of obesity in Ghana, Ghana Med. J., 39: 82-85.
4. Irvine, F.R., 1969. West African Crops, Longman Publishers, pp: 26.
5. Kordyias, J.M., 1990. Processing and Preservation of Tropical and subtropical food. J. Bio. Resource Technol., 12: 28-40.
6. Omode, A., O. Fatoki and K.A. Olaogun, 1995. Physico-chemical properties of some under-exploited and non-conventional oil seed. J. Agric. Food Chem., 11: 50-53.