Innovation: Tigernut is tuber containing high values of carbohydrates and other nutrient . In Nigeria, It originated from Northern part where the name of its milk was given as "Kunun aya". The nuts has been among the resources or food under-exploited and under-utilized for many years. Many only just chew it because of its nutritive value and many find it difficult to consume it due to its inability to crack the nut. Little do people realized that it could be put to other uses , form and improved upon. The work is carried out to improve on the yield, extraction processes and addition of certain fruits substances to obtain not only natural drink but a balanced nutritious milk drink affordable to all group of individual. The yield and the extraction practice of the tigernut milk contitutes an innovative opportunity through production of this drink. The work also lies in possibility of offering a natural, sweetened drink without addition sugar. Addition of those fruit substances- dates, coconut, ginger, ripped banana makes it more nutrtional balanced and this is a very important innovation in the production process of the natural nutitious milk drink.

Sector/Industry Application: Beverage, refreshment drinks and food/ fruit drinks

Description: The need to create awareness regarding some local, nutritious, unutilized and affordable healthy food substances around us cannot be overemphasized. Diversification in non- alcoholic, natural milk production could help to improve dietary intake of average Nigerians. Tigernut (Cyperus esculentus lativum) is a monocotyledonous plant belonging to the family Cyperaceae with numerous species. This study determined the production of nutritious tigernut milk drinks, processes and health benefits. Proximate analysis and consumer acceptability of the tigernut, coconut, date, banana and ginger blended drink was carried out using a standard procedures. Dried tigernut seeds, coconut, dates, ginger and ripped banana in the ratio of 60: 15: 10: 5: 5 grams respectively were sorted out, processed, blended, sieved and homogenized. Consumer acceptability of the product was determined by a taste panelist using the parameters of appearance, consistency, mouth feel, texture, colour, aroma, taste and overall acceptability with a 9-point hedonic scale by 20 untrained panelists. Data were analysed using mean ± standard error (SE) of the proximate analysis and its composition showed highest moisture content (67%), dry matter (15%), carbohydrate (8%), crude protein (5%) and low in crude fibre and crude ash (1%). Appearance and mouth feel scored the highest (95%), taste (94%), general acceptability (90%), texture (87%), consistency (86%) and aroma (85%). Generally, the sample was accepted in terms of sensory quality and therefore, recommend due to its high nutritive and health implication as well as its availability, affordability and solution to some health related challenges in our society today.

Problem: It tend to solve the problems of under-exploited and under-utilized resources around and within our environment. The research also geared toward formulation of natural nutritious milk drink, an alternative to imported milk and milk product. Most people only chew raw tigernut while others find it difficult to chew without realizing that it can be put in different form to improve its nutritional and sensory quality. The problem of availability and affordability is solved. It solve some health related diseases such as boosting of libido, erectile dysfunction, help in loosing weight.