A food chemist in Aba, Abia State, has given tigernut milk, one of Nigeria’s favourite local drinks, a fresh chance at survival.
Dr Chinasa Okorie-Humphrey of Abia State Polytechnic has discovered a method to make tigernut milk last longer without altering its sweet, natural taste. Normally, the drink spoils within a day, which is why it rarely makes it into big food companies, despite being highly nutritious.
By applying her knowledge of biotechnology and food chemistry, Dr Okorie-Humphrey has developed a method to stabilise the milk. This means tigernut milk can now be stored for a more extended period than was previously possible, opening the door for it to become a reliable plant-based alternative to dairy.
Experts have said that this innovation could enhance local diets, contribute to the global fight against malnutrition, and also create business opportunities.
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