A Review of Some Prevention Strategies against Contamination of Cyperus esculentus and Tigernut-Derived Products of Economic Importance

Maduka, N.; Ire, Francis Sopuruchukwu

doi:10.9734/ajarr/2019/v3i129792

Cited by 7 publications

(7 citation statements)

References 17 publications

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“…In African nibbling practices on tigernut tubers, they undergo treatments, such as roasting and soaking, in order to soften them. The starch content (30-40%) of tigernut tubers constitutes one of the main production limits for vegetable milk as it can contain nearly 18% of this polysaccharide after its extraction and grinding [2][3][4]. As a result, tigernut milk (horchata) is not easily suitable for pasteurization, due to the risk of gelatinization of this starch [4,5].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Soaking and Sprouting on the Physicochemical Characteristics of Tigernut Tubers (Cyperus esculentus L.)

et al. 2022

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The influence of soaking and germination on the physicochemical characteristics of tigernut tubers (Cyperus esculentus L.) are investigated. Tubers (Ø > 1 cm) were soaked in an ascorbic acid solution (0.1%) for 48 h at 40 °C before undergoing germination for 6 days. The textural profile, the capacity and germination energy and the biochemical composition of these tubers were determined. The germination energy varied from 76.18 to 79.48% for the quantities of solution of 24 and 48 mL, respectively. The textural profile of the tubers varied depending on the type of treatment. Germination resulted in a considerable reduction in amylose content from 14.15% for the native tigernut tuber to 9.98% for the sprouted one. This treatment also increased the protein, ascorbic acid and ash contents, which ranged from 7.54 to 8.82 g/100 g DM, 250 to 275.39 mg/100 g DM and 2.60 to 3.84 g/100 g DM, respectively. The starch content of the tubers following germination remained high, which could come up against the pasteurization of the milk from these tubers.

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Section: Introductionmentioning

confidence: 99%

The Influence of Soaking and Sprouting on the Physicochemical Characteristics of Tigernut Tubers (Cyperus esculentus L.)

et al. 2022

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“…In the biochemical characterization of the isolates after preliminary identification by microscopy and cultural appearance, the isolates were citrate positive, catalase-positive, triple sugar iron (TSI) positive and sulphide indole motility (SIM) positive. The appearance of cloudiness and thin spreading filaments in the sulphide indole motility test showed that the isolates are motile; At the same time, some are non-motile with black thread, indicating that majority of the isolates were confirmed to be Salmonella which is known to be motile and produce hydrogen sulphide gas (Umar et al, 2016;Maduka and Ire, 2019).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Susceptibility Test of Salmonella Species Isolated from Two Drinks (Zobo and Kunun-Aya) Sold at University of Maiduguri, Campus, Borno State, Nigeria

Bwala¹,

Musa²,

Isa³

et al. 2022

AJBAR

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The research was conducted to isolate and conduct an antimicrobial susceptibility test of Salmonella species from Zobo and Kunun-aya drinks sold at the University of Maiduguri, Borno State, Nigeria. A total of 150 samples were collected from different sales points using a systematic sampling technique. The samples were analysed using standard bacteriological procedures and antimicrobial susceptibility tests using the Kirby-Bauer disc diffusion technique. The results showed that 38(25.3%) samples were positive for Salmonella. Kunun-aya drink has 28(37%), and Zobo has 5(6.7%) of the Salmonella isolates, which indicated that Kunun aya had the highest level of contamination than Zobo drink. The Salmonella isolates were sensitive to Tarivid 18(24%), Ciprofloxacin 18(24%), Gentamycin 18(24%), and Ampillicin 15(20%). It was found resistant to Nalidixic acid 14(19%), Augmentin 14(19%) and Septrin 9(12%). The contamination observed in the Kunun-aya, and less contamination in Zobo drinks may be due to the product used and improper sanitary conditions during its processing. The presence of Salmonella in the beverages may pose serious public health concerns as some of this bacterium is implicated in causing foodborne diseases, thus the need to develop Good Manufacturing Processes (GMP) and post production preservation and packaging techniques.

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“…Our results are in accordance with a study by Follak et al (2016) who reported that yellow and brown varieties of C. esculentus were more available in Nigeria's market contrary to black variety. Maduka and Ire (2019) also reported that the yellow variety of C. esculentus tubers looks bigger and has a more attractive color than the brown and black variety.…”

Section: Choice Of Cyperus Esculentus Landraces and Their Distributionmentioning

confidence: 94%

Folk classification and traditional uses of Cyperus esculentus, a neglected and underutilized species in Benin

et al. 2021

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Abstract. Adjahossou VN, Gbemavo DSJC, Abidja S, Laly J, Gbaguidi AA, Anagonou AD. 2021. Folk classification and traditional uses of Cyperus esculentus, a neglected and underutilized species in Benin. Biodiversitas 22: 2972-2979. The sweet pea or tigernut (Cyperus esculentus L.) has very high potential to be developed but is considered a neglected and underutilized plant in Benin. The current study aims to investigate the indigenous knowledge related to local diversity, production and uses of various landrace types of tigernut grown in its production areas in Benin. Using Participatory Research Appraisal (PRA) method, we surveyed 113 tigernut farmers in different regions of production in Atacora Department, Benin. Univariate statistics were performed to describe and compare tigernut farmers' responses on botanical and agronomic criteria. We found that the tigernut farmers in the studied area distinguished three landraces of C. esculentus. Two landrace types produced yellow-skinned tubers and the other produced black-skinned tubers. Economic value, agro-morphological traits and organoleptic quality were the criteria considered by the farmers when choosing the type of landrace to cultivate. According to the farmers, the attacks of the tubers by earthworms and termites constituted the main constraints of the production of tigernut. Local people used the species mainly for food, while small proportion was for medicine (e.g., for aphrodisiac) and soil fertilization purposes. This study implies that C. esculentus in Benin deserves better attention to be conserved and developed.

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A Review of Some Prevention Strategies against Contamination of Cyperus esculentus and Tigernut-Derived Products of Economic Importance

Cited by 7 publications

References 17 publications

The Influence of Soaking and Sprouting on the Physicochemical Characteristics of Tigernut Tubers (Cyperus esculentus L.)

The Influence of Soaking and Sprouting on the Physicochemical Characteristics of Tigernut Tubers (Cyperus esculentus L.)

Antimicrobial Susceptibility Test of Salmonella Species Isolated from Two Drinks (Zobo and Kunun-Aya) Sold at University of Maiduguri, Campus, Borno State, Nigeria

Folk classification and traditional uses of Cyperus esculentus, a neglected and underutilized species in Benin

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