Modelling and Optimisation of Yoghurt Production from Tigernut (Cyperus esculentus L.) Using Response Surface Methodology (RSM)

Tigernut with its inherent nutritional and therapeutic advantage could serve as a good alternative to scarce cow milk in the production of yoghurt. This is because the crop is locally cultivated in abundant quantities and could grow in every region in Nigeria. In this study, the ingredient formulation and processing parameters for tigernut milk yoghurt production was optimised using response surface methodology (RSM), and the physicochemical properties of the product were analysed. The analyses show that the tigernut yoghurts have a pH range of 3.93 to 5.06 and acidity range of 0.45 to 2.04% during the optimisation process. The optimum acceptability of the tigernut yoghurt processing parameter is at an incubation temperature of 35°C, incubation time of 3.12 h and starter culture concentration of 2.74%. From the analysis of variance, the R2 of all the response variables is more than 0.90, which indicates high accuracy of the model.