ABSTRACT “Burkina”, a popular fermented milk beverage containing fermented millet agglomerates, is consumed in West Africa. Consumer behaviour towards “Burkina”, perceptions on its safety and potential for causing food borne illness, affects the distribution and sales of the product. Tiger nut, an underutilized crop in West Africa, with a rich nutty taste and unique mouthfeel has been incorporated into formulations for fermented milk products such as yoghurt, but not “Burkina”. The objectives of this study were to develop “Burkina” with tiger nut milk as a composite ingredient, determine consumers’ behaviour towards “Burkina” and “Burkina” made with composite (cow and tiger nut) milk and determine the physicochemical properties, consumer preference and microbiological quality of the product. “Burkina” was prepared with (0 %, 2 % and 4 %) milk fat, with or without 40 % Tiger nut milk (TNM) and analysed in triplicate for pH, colour, proximate composition and minerals. Students and staff of the University of Ghana were carefully selected for Consumer Focus Group Discussions (CFGDs) using a recruitment questionnaire and an interview guide respectively. Consumer preference for “Burkina” was also determined using an untrained panel. Standard methods for microbiological analysis were used. Descriptive statistics involving frequencies and central tendency were employed in data analysis and reporting. Data collected from the study was subjected to Analysis of Variance (ANOVA) in Statistical Analysis Software (SAS/STAT, University Edition). The global theme obtained from the CFGDs was segregated into subthemes and the results were thematically analyzed using Attride-Stirling’s method with the aid of ATLAS.ti.7 software. The addition of TNM increased the carbohydrate, protein, fat and ash content of “Burkina”, but moisture content decreased. The pH was acidic (3.78 – 3.98) and was unaffected by the addition of TNM. The L value of “Burkina” decreased (became darker) with the addition of TNM, while mineral values (K, Na, Mg, P) increased but Ca levels decreased as tiger nuts contain less Ca than milk. There were no counts for salmonella, coliforms, E. coli and Staphylococcus aureus but there were low counts for yeast and molds (within the acceptable range) in “Burkina” with TNM. “Burkina” flavour was unaffected by the addition of TNM. However “Burkina” with TNM had lower ratings for overall acceptability, aroma, colour, after taste and mouthfeel. Affordability and vendor proximity were major facilitators of “Burkina” patronage, while packaging was an average facilitator. Product safety and storage temperature were major barriers to the purchase and consumption of “Burkina”. The results suggest alternative uses for tiger nuts. Optimizing the amount of TNM added to “Burkina” may create “Burkina” with an enhanced nutritional profile and improved sensory properties. It may also increase the consumption of dairy milk beverages for improved nutrition, while improving upon the quality, safety and appeal of “Burkina” among Ghanaian consumers.
NYARKO-MENSAH, P (2021). Sensory And Physicochemical Evaluation Of ‘‘Burkina’’ Made With Composite (Cow And Tiger Nut) Milk. Afribary. Retrieved from https://afribary.com/works/sensory-and-physicochemical-evaluation-of-burkina-made-with-composite-cow-and-tiger-nut-milk
NYARKO-MENSAH, PEARL "Sensory And Physicochemical Evaluation Of ‘‘Burkina’’ Made With Composite (Cow And Tiger Nut) Milk" Afribary. Afribary, 13 Apr. 2021, https://afribary.com/works/sensory-and-physicochemical-evaluation-of-burkina-made-with-composite-cow-and-tiger-nut-milk. Accessed 30 Mar. 2023.
NYARKO-MENSAH, PEARL . "Sensory And Physicochemical Evaluation Of ‘‘Burkina’’ Made With Composite (Cow And Tiger Nut) Milk". Afribary, Afribary, 13 Apr. 2021. Web. 30 Mar. 2023. < https://afribary.com/works/sensory-and-physicochemical-evaluation-of-burkina-made-with-composite-cow-and-tiger-nut-milk >.
NYARKO-MENSAH, PEARL . "Sensory And Physicochemical Evaluation Of ‘‘Burkina’’ Made With Composite (Cow And Tiger Nut) Milk" Afribary (2021). Accessed March 30, 2023. https://afribary.com/works/sensory-and-physicochemical-evaluation-of-burkina-made-with-composite-cow-and-tiger-nut-milk