Project Abstract

Abstract
Cryogenic grounding is a novel method that involves the use of extremely low temperatures for grinding food products. In this research study, the effect of cryogenic grounding on liquid milk produced from tigernut at different temperatures was investigated. Tigernut milk has gained popularity in recent years due to its nutritional benefits and potential as a dairy alternative for individuals with lactose intolerance or other dietary restrictions. However, traditional methods of processing tigernut milk may lead to nutrient degradation and affect the overall quality of the final product. The aim of this study was to evaluate the impact of cryogenic grounding on the physicochemical properties, sensory attributes, and microbial quality of tigernut milk produced at varying temperatures. Tigernuts were ground using a cryogenic grinder at temperatures ranging from -80°C to -196°C, and the resulting milk samples were analyzed for pH, viscosity, color, and microbial load. Sensory evaluation was also conducted to assess the overall acceptability of the cryogenically ground tigernut milk. The results of the study revealed that cryogenic grounding at lower temperatures (-196°C) resulted in tigernut milk with significantly higher viscosity compared to samples ground at higher temperatures (-80°C). The pH of the milk samples also varied with the grinding temperature, with lower temperatures leading to a decrease in pH. In terms of color, cryogenically ground tigernut milk exhibited a lighter hue compared to conventionally ground milk. Microbiological analysis showed that cryogenic grounding effectively reduced the microbial load in tigernut milk, indicating improved safety and shelf life of the product. Sensory evaluation results indicated that tigernut milk ground at -196°C was preferred by the panelists in terms of taste, aroma, and overall acceptability. Overall, the findings of this study suggest that cryogenic grounding is a promising technique for enhancing the quality of tigernut milk. By minimizing nutrient degradation, reducing microbial contamination, and improving sensory attributes, cryogenically ground tigernut milk has the potential to meet consumer demand for high-quality dairy alternatives. Further research is warranted to explore the scalability and economic feasibility of implementing cryogenic grounding in tigernut milk production on a commercial scale.

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