New Product Development from Tigernut (Cyperus esculentus) and Their Sensory, Proximate and Microbiological Evaluation

Ukwuru, M.U.; Ibeneme, C.L.; Agbo, G.I.

doi:10.3923/pjn.2011.101.105

Cited by 17 publications

(11 citation statements)

References 2 publications

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“…From Table 1, protein contents of the beverage samples ranged between 8.23% and 8.41% with yoghurt having the highest value and soy beverage the least respectively. A similar work done by Ukwuru, Ibeneme, and Agbo (2011) showed that protein increased with increase in tiger nut substitution. The results also agreed with the report of Belewu, Belewu, and Olatunji (2005) and Udeozor (2012) which state that protein content was higher for yoghurt and tiger nut milk than for soy milk.…”

Section: Proximate Composition Of Probiotic Beverages Productssupporting

confidence: 56%

Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )

Amponsah¹,

Golly²,

Sarpong³

et al. 2017

ijifst

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Adams, 2010) are numerous, which are prevention and treatment of diarrheal diseases, systemic infections, enhancement of the specific parameters of the immune system, lowering the blood cholesterol level, improving the fermentation of non-digestible dietary residue, production of vitamin K, and absorption of ions (Albertini et al., 2010). One best ways to achieve these benefits from probiotics is to be prepared in the form of probiotic foods where these products will possess appropriate sensory properties in order to be accepted adequately by the consumer (Aguirre & Collins, 1993). Apart from people consuming probiotics as fermented food products, now probiotics are added as supplements (Ranadheera et al., 2010), delivered into the gastrointestinal tract as food ingredients (Delzenne, Neyrinck, Bäckhed, & Cani, 2011) and dietary supplements as well as nutraceuticals in capsules (Ranadheera et al., 2010). In current times, probiotics are being produced mainly in the form of yoghurts which is a dairy product (Delzenne et al., 2011). The growing trend in vegetarianism (He & Hekmat, 2014) attributed to environmental concerns, animal welfare, economic reasons, ethical considerations, worldhunger issues coupled with religious beliefs are the reasons put forward by several researchers (Fox & Ward, 2008) for people consuming a vegetarian diet tied with the many benefits that plant-based diets confer, including lower levels of saturated fat,

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Section: Proximate Composition Of Probiotic Beverages Productssupporting

confidence: 56%

Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )

Amponsah¹,

Golly²,

Sarpong³

et al. 2017

ijifst

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“…Similar blend carried out on orange-tigernut beverage (Ukwuru et al, 2011) recorded high acceptability. Such acceptability has led to the commercialization of tigernut milk products in Spain (Tigernut Traders, 2009).…”

Section: Sensory Quality Of Tigernut-soy Milk Productsmentioning

confidence: 58%

Chemical Properties of Tiger nut-Soy Milk Extract

Awonorin¹,

Udeozor²

2014

IOSRJESTFT

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“…The color is brown and has a sweet flavor when eaten. Tiger nut has been used extensively mainly for human consumption in Spain [Ukwuru et al, 2011; Tigernuts Traders, 2013] and eaten cold as drink. Tiger nut can be extracted into milk like liquid that is treated and bottled.…”

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confidence: 99%

Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredients in Gluten Free Biscuit

Ahmed¹,

Hussein²

2014

Pol. J. Food Nutr. Sci.

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late gluten-free bakery products. The gluten-free bakery products available on the market present poor organoleptic quality, not comparable to wheat ones. Research and development is needed to improve the structure, mouth feel, texture, acceptability and shelf-life of these products. Results from a number of recent studies have highlighted the need for an improvement in the quality of cereal based gluten-free products. Reduced volume, tough and/or dense texture, and reduced flavor development are among the problems that gluten-free bakery products are suffering from [Sumnu et al., 2010].Although the tiger nut cultivation dates back to ancient Egypt, where tubers were found in sarcophagi and tombs of the earliest dynasties, it is largely unexploited [Tigernuts Traders, 2013]. Tiger nut (Cyperus esculentus) belongs to the family Cyperaceae and the order, Cyperales. Tiger nut is a tuber that is grown in the soil and is found worldwide in warm and temperate zones, occurring in Southern Europe and Africa. It has a dimension ranging from 6-10 mm and occurs in different varieties. The color is brown and has a sweet flavor when eaten. Tiger nut has been used extensively mainly for human consumption in Spain [Ukwuru et al., 2011; Tigernuts Traders, 2013] and eaten cold as drink. Tiger nut can be extracted into milk like liquid that is treated and bottled. The flour is used to make cakes and biscuits while oil is used for cooking [Wise, 2013].During the last decade, considerable efforts have been directed towards improving the gluten-free product qual- The effect of using tiger nut flour to improve the functional properties of gluten-free biscuit was explored. Corn flour in the biscuit formulation was replaced at three levels, 10, 20, and 30% with tiger nut flour (TNF). Biscuit containing only corn flour was used as control. Prepared biscuits were analyzed for their proximate composition, physical properties, diameter, thickness, color, texture, and were subjected to measurements using differential scanning calorimetery (DSC) and scanning electron microscopy (SEM).Incorporation of tiger nut flour resulted in a significant increase in fibre and ash contents and in a decrease in protein content. The spread ratio of the biscuits increased significantly by increasing TNF content, which is considered a desirable quality attribute. Tiger nut-containing biscuits exhibited lower total color difference ∆E value compared to the control sample.Thermal characteristics of TNF-containing biscuits differed significantly (P≤0.05) from the control where TNF resulted in decreased onset gelatinization temperature (To) and peak temperature (Tp). Furthermore, enthalpies of control biscuits were significantly higher than of those containing TNF; that might be due to partial gelatinization since their enthalpies were smaller than in control biscuits.Measurement of baked biscuits texture showed that hardness and resilience values decreased when TNF content in the biscuit formulation increased. Microscopic observation revealed that TNF-containi...

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New Product Development from Tigernut (Cyperus esculentus) and Their Sensory, Proximate and Microbiological Evaluation

Cited by 17 publications

References 2 publications

Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )

Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )

Chemical Properties of Tiger nut-Soy Milk Extract

Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredients in Gluten Free Biscuit

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