CHAPTER FOUR

RESULTS AND DISCUSSION

4.1 RESULTS

Table 4.1 Results of the Sensory Evaluation of cashewnut Milk Sweetened with Date Syrup

SAMPLES COLOUR TASTE MOUTHFEEL FLAVOUR O.ACCEPT

CM1 6.700a 7.500a 6.700a 7.300a 7.050a

+ + + + +
0.6749 0.5270 1.4944 0.9486 0.6433

CM2 7.300a 8.000a 7.100a 7.500a 7.475a

+ + + + +
1.1595 0.6666 0.7378 1.0801 0.5458

CM3 5.800a 4.900b 5.100b 5.200b 5.250b

+ + + + +
2.5298 1.6633 2.0248 1.8135 1.9329

Table 4.2 Proximate Composition of Cashewnut Milk Sweetened with Date Syrup
Parameters (%) CM1 CM2 CM3
Moisture 48.40 46.78 68.70
Crude Protein 7.19 6.63 7.81
Crude Ash 8.43 9.00 7.72
Crude fibre 4.78 6.88 2.16
Crude Lipid 4.38 8.98 6.59
Carbohydrate 26.82 21.73 7.05
Key:
CM1: 70:30 Cashewnut milk-Date Syrup
CM2: 60:40 Cashewnut milk-Date Syrup
CM3: 100:0 Cashewnut milk-Date Syrup
4.2 Discussion
The results of the sensory evaluation of the cashewnut milk and cashewnut milk-

date syrup samples were shown in Table 4.1.

It was observed that there was no significant difference (P > 0.05) among the

samples although the control sample CM3 (100:0 Cashewnut milk-Date Syrup)

showed the least acceptable figure (5.80) while the inclusion of date syrup

improved the colour from (6.70) obtained at 30% inclusion of date syrup to (7.30)

obtained for 40% date syrup inclusion, this suggests that the darker hue given to

the sample by the date syrup was more enticing to the panalists that the white

colour of the 100% cashew nut milk sample.

The same trend was also observed in taste assessment of the plant milk but here

there was significant difference (P < 0.05) between non-sweetened and sweetened

samples with the control sample CM3 (100:0 Cashewnut milk-Date Syrup)

showing least acceptability value (4.90) while the acceptability value increased

from 7.50 to 8.00 as the date syrup inclusion increased from 30 to 40%

respectively, hence sweetenening of cashew nut milk improves the taste of the

product to a significant level.

Again the mouth feel of the milk products showed significant difference (P < 0.05)

between the 100% cashew nut milk sample and the rest of the samples. The 40%

date syrup sample have the most acceptable mouth feel (7.10) than the sample with
40% syrup (6.70) while the least value (5.10) was obtained for the 100% cashew

milk sample.

Significant difference (P < 0.05) was also observed as date syrup increased

between 0 to 30% with the 100% cashewnut milk sample showing least consumer

acceptance value (5.20) while the highest value (7.50) was again observed in the

40% syrup sample. This could be attributed to the essential oil concentration in

date syrup which may have been improved by the heating process, hence a better

flavour threshold was attained.

The calculated overall acceptability unquestionably presented sample CM2 as the

most acceptable sample with the value of (7.48) while the least value (5.25) was

obtained for the 100% cashewnut milk sample the sensory acceptable values

obtained for the samples conforms to the findings of Jayeola (2020), Emelike and

Akusu (2019) who reported similar acceptance in cashewnut milk.

The proximate composition of the cashewnut milk and cashewnut-date milk were

also shown in Table 4.2.

The moisture content of the milk beverage ranged between 46.78 to 68.70%. The

moisture content decreased with increasing date palm syrup inclusion. Emelike and

Akusu (2019) reported a much higher moisture content 82.66% in cashewnut milk,
also a higher moisture content of tiger nut beverage (79.29%) and bambara

groundnut (79.24%) was reported by Adedokun et al. (2014). The difference in the

moisture content of the milk beverage could be due to the amount of water used in

the extraction process of the cashew and date palm and also due to lowering of

moisture content of date palm extract by heat during date syrup preparation. In

addition, the high moisture content is an indication that preservation of the milk

beverage is required through cold storage.

Ash value is used to measure the level of mineral content in a food commodity.

Ash content of the produced milk beverage increased with increasing date syrup

from 7.72 to 9.00% which was higher than the value (0.9%) reported by Emelike

and Akusu (2019) for cashewnut milk and much higher when compared with the

findings of Rehman et al. (2007) for soymilk (0.58%) and Alyaquobi et al. (2015)

for fresh coconut milk (0.71 - 0.90%).

Fat content of the produced cashew nut milk ranged between 4.38 to 8.98% with

increasing date syrup addition which was within the value (5.49%) reported by

Emelike and Akusu (2019) for cashewnut milk but high when compared to that of

tiger and bambara nut milks with the values of 3.12% and 2.04%, respectively

reported by Adedokun et al. (2014). Rehman et al. (2007) also reported 2.28% for

soy milk and 3.80% for cow milk. Emelike et al. (2015) reported cashew nut to be
rich in fat (47.1%). The level of fat in the milk was higher than the minimum

recommended 3% level by the Codex Alimentarius Standard (2006).

Cashew nut milk contains 6.63 to 7.81 range of protein which decreased with

increasing date palm syrup suggesting a higher protein content in cashew nut milk.

The values obtained is higher than the (5.0%) protein in cashew milk reported by

Emelike and Akusu (2019) and its much higher than the protein content of soy-

peanut chocolate flavoured beverage, tiger nut milk and coconut milk with the

values of 3.37% and 2.06 - 3.50% reported by Awonorin and Udeozor (2014),

Alyaquobi et al (2015) and Emmanuel et al (2014) respectively.

Noteworthy is the crude fibre content of the cashew nut milk as date is added. The

fibre content again increased from 2.16 to 6.88% as date syrup increased, these

compositions were much higher compared to the values (0.70 and 1.25%) obtained

for soymilk and almond milk respectively as reported by Alozie and Udofia

(2015). The date syrup addition may have led to high values of fibre which was an

advantage over dairy milk as it will aid stomach motility.

Cashew nut milk had carbohydrate content increased from 7.05 to 26.82% as date

palm increased, these values disagreed with the value (5.95%) reported for

cashewnut milk by Emelike and Akusu (2019). The percentage carbohydrate

obtained compared favourably with that of bambara nut and tiger nut (7.48% and
11.82%, respectively) as reported by Adedokun et al. (2014) but much higher than

that of soy milk with the value of 4.78% (Manzoor and Ahmed, 2017).
 CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.1 Conclusion

Overall, the results obtained in this study indicate that it is feasible to substitute

cow’s milk with cashew milk based on analysis of the diary free plant milk

alternatives used in this study, it can be concluded that cashew milk can be a good

alternative of cow milk due to absence of lactose and allergens and with desirable

nutritional as well as sensory profile. The incorporation of date syrup sweeteners in

cashew kernel milk should be encouraged and the milk utilized by health conscious

individual so as to minimize the dangers of processed sugar. Therefore, it can be

concluded that date syrup can be a good sweetener due to its improved sensory

quality and better nutritional profile.

5.2 Recommendation

The Study have therefore proven that cashew nut milk can be recommended as

substitute to alleviates the cost of dairy milk and date syrup as a better sweetener to

reduce the use processed sucrose sugar for its high nutrient content and to reduce

health complications associated with sugar consumption

Further work should be carried out on how to extend the shelf life of the product

stored at room temperature using chemical preservatives. Since it was a pilot scale
study for the nondairy milk alternative, further modifications with respect to

addition of emulsifiers, sweeteners and other additives may be employed for the

commercialization of the product. Since cashew nut is highly consumed by

Nigerians because of its availability in commercial quantity is another way of

adding food value to the crop.