Res. Agr. Eng., 2026, 72(3):217-220 | DOI: 10.17221/50/2026-RAE

Characteristics of tiger nut milk pretreated with magnetic fieldShort Communication

Michael Mayokun Odewole ORCID...1, Tofunmi Oreoluwa Abodunrin ORCID...1, Gbolahan Olumide Ajayi2, Sa'ad Olansile Yusuf2
1 Department of Food Engineering, University of Ilorin, Ilorin, Nigeria
2 Project Design and Development, Federal Institute of Industrial Research Oshodi, Lagos, Nigeria

The thermal pre-treatment of tiger nut milk (TNM) via pasteurisation may have adverse effect on its quality characteristics. The use of a magnetic field (MF) to pre-treat TNM is a promising non-thermal method. This study investigated the effects of an MF pre-treatment on three (3) selected quality characteristics of TNM. Fresh TNM samples were pre-treated at 0.25–15.37 mT MF strength under static and pulse MFs for 10 minutes. All the samples were analysed for calcium, vitamin E and the microbial load, using standard procedures. The results showed that the MF pre-treatment led to an average 10% increment under pulse MF in the calcium of TNM; vitamin E reduced by an average of 2.28%. A partial reduction in microbial load of the TNM was achieved with the MF pre-treatment. MF is a viable quality-enhancing pre-treatment alternative for TNM. Studies should be conducted on more quality characteristics of MF pre-treated TNM.

Keywords: magnetic field; non-thermal; pre-treatment; quality; tiger nut milk

Received: March 2, 2026; Accepted: May 20, 2026; Published: September 24, 2026  Show citation

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Odewole MM, Abodunrin TO, Ajayi GO, Olansile Yusuf S. Characteristics of tiger nut milk pretreated with magnetic field. Research in Agricultural Engineering. 2026;72(3):217-220. doi: 10.17221/50/2026-RAE.
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