Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activities. Recent advances in genetic engineering and recombinant DNA technology permit the production of enzymes with exceptional properties. The current trends in the production of Extremozymes will open doors for using enzymes under extreme conditions of temperature, pH, and pressure. In food, processing enzymes can be used as ingredients, processing aid, or as a catalyst for both pre-and post-consumption catalysis. Enzymes improve the quality, shelf life, stability, and sensory properties of foods. They play important roles in food processing by lowering energy consumption, minimizing waste, producing desired products specifically required, and making foods more affordable, palatable, and available
There is a need to explore the nutritional and medicinal potentials of underutilized crops such as tigernut. Most conventional foods that are rich and balanced are scarce and expensive, and cannot be afforded by consumers in developing countries. Promoting tigernut consumption will play an imperative role in the health, nutrition, and economy of many developing countries. This review was intended to provide an overview on the nutritional and nutraceutical properties of various tigernut products. Also to provide information on the effects of various processing operations on the nutritional and functional properties of various tigernut products. Tigernut is rich in essential nutrients, numerous bioactive compounds with proven health benefits were found in all tigernut cultivars. Genetic variations, environmental and growing conditions make the yellow, brown, and black cultivars of tigernut to have different physicochemical, phytochemicals and functional properties. Tigernut and its products are recommended in the production of bakery goods and complementary foods. Tigernut extracts are potential candidates for the production of nutraceutical diets and drugs. Compounds with anti-inflammatory, antioxidant, anticancer, antidiabetic, antihypertensive, anti-obesity, antimicrobial and antiseptic properties were found in tigernut. The oil can be used in cooking and frying, the oil is rich in polyunsaturated fatty acids, phytosterols, and tocopherols. The fatty acids composition of the oil is affected by the extraction methods. In addition to industrial applications, wastes and by-products from tigernut processing can also be used as food and feed ingredients.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.