Extending the shelf life of Tiger-nut milk drinks using Amaranthus Caudatus (l.) (African Spinach) and Syzygium Aromaticum (l.) Merr. & l.m. Perry (clove) as natural preservatives

Abstract

Tiger-nut (Cyperus esculentus L.) is a perennial  monocotyledonous  plant with a tough, erect fibrous root system. Tiger-nut tubers possess a slightly sweet flavour, and their texture is comparable to coconut. Fresh, semi-dried, or dried tubers are commonly consumed as snacks due to their nutty taste. However, many consumers are not well informed about the wide range of products that can be derived from tiger-nut and its nutritional benefits. This contributes to its continued status as an under utilised crop despite widespread consumption in regions where it is cultivated. The high cost of animal milk in developing countries has increased the demand for plant-based milk alternatives. An inexpensive substitute in the form of beverages produced from locally available plant sources, rich in nutrients, can help reduce protein-energy malnutrition. This study evaluates microorganisms associated with tiger-nut milk spoilage, the methods of preparation, and their effects on nutritional composition and shelf stability. It also assesses the effectiveness of Amaranthus caudatus and Syzygium aromaticum as natural preservatives in extending the shelf life of tiger-nut milk.