Nutritional and Endophytic Composition of Edible Tubers of Tiger nut (Cyperus esculentus L.)

doi:10.54319/jjbs/150408

Cited by 2 publications

(4 citation statements)

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“…(1.47-3.19 g/100 g) (Djikeng et al, 2022;Djomdi et al, 2020;Nina et al, 2019), and several bioactive phytochemical compounds (Nwosu et al, 2022;Oyedara et al, 2022). This composition shows that TNs could be relevant for contributing to food supply in several tropical African countries where the crop is grown.…”

Section: Introductionmentioning

confidence: 82%

“…Tiger nut (TN) ( Cyperus esculentus L.) is a tuberous rhizome of the grasslike sedge belonging to the Cyperaceae family. TN mainly comprises carbohydrates (49.50–66.74 g/100 g), lipids (14.22–25.56 g/100 g), dietary fiber (5.6–20.90 g/100 g), protein (4.90–11.73 g/100 g), minerals (1.47–3.19 g/100 g) (Djikeng et al., 2022; Djomdi et al., 2020; Kizzie‐Hayford, Ampofo‐Asiama, et al., 2021; Nina et al., 2019), and several bioactive phytochemical compounds (Nwosu et al., 2022; Oyedara et al., 2022). This composition shows that TNs could be relevant for contributing to food supply in several tropical African countries where the crop is grown.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, TN powder was used as an ingredient for the processing of chinchin, a sweet, crispy, deep‐fried dough (Adebayo‐Oyetoro et al., 2017), gluten‐free biscuits (Ahmed & Hussein, 2014), and for several types of bread (Ade‐Omowaye et al., 2008; Ahemen et al., 2018; Kizzie‐Hayford et al., 2023). The use of the whole TN powder, containing all of the nutrients and the nuts’ bioactive phytochemical compounds (Oyedara et al., 2022), is of particular interest because it may serve as an ingredient for several bakery products. However, TN is reported to show a skin with a tough texture, making it less amenable to milling (Abano et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof

Kizzie‐Hayford,

Abano,

Akanson

et al. 2023

Journal of Food Science

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The influence of sprouting on tiger nut's (TN) nutritional, functional, and phytochemical quality was examined, and the flour used for bread making to evaluate the feasibility as a functional ingredient. TN was sprouted and sampled at 3 days intervals for 12 days, dried and milled into flour and analyzed. Subsequently, 25% of wheat flour (WF) was replaced with the 9 days‐sprouted TN flour for bread. Sprouting for 9 days increased the protein content from 9.19 ± 0.04 to 9.79 ± 0.15 g/100 g dry matter (DM), fiber from 6.75 ± 0.16 to 9.27 ± 0.44 g/100 g DM, and ash from 2.34 ± 0.10 to 2.70 ± 0.06 g/100 g DM but decreased fat content from 26.10 ± 0.18 to 23.18 ± 0.43 g/100 g DM and soluble sugar from 33.13 ± 1.25 to 23.75 ± 1.44 °Bx. We observed increases in the polyphenols (94.16 ± 6.43–214.23 ± 6.98 mg GAE/100 g) and ascorbic acid (26.66 ± 0.17–65.13 ± 0.19 mg AE/100 g) and decreases in the cyanogenic glycosides (273.79 ± 0.37–231.54 ± 3.53 mg/100 g) and oxalates (19.04 ± 1.14–5.65 ± 0.93 mg/100 g) contents. Sprouting decreased the particle size and increased the water retention and swelling power of TN flour. WF bread was described as stretchy, sweet, and creamy, whereas sprouted TN bread was brown, nutty, and wheat‐like. Consumer acceptance for the sprouted TN bread was comparable to WF bread, showing the possible application in bread making.Practical ApplicationThe outcome of the study could help to exploit the nutri‐functional and phytochemical benefits of sprouted TN in the baking industry for producing acceptable products. This would enhance the utility of TN for food in regions where TNs grows.

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Section: Introductionmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof

Kizzie‐Hayford,

Abano,

Akanson

et al. 2023

Journal of Food Science

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“…Chufa products are a source of important physiologically active substances that are not available in other foods. Chufa oil is also valued in cosmetics and perfumery (Guo et al, 2021;Oyedara et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Optimisation of the density of chufa (Cyperus esculentus L.) plants in the Kyiv region

Bobos,

Komar,

Fedosiy

et al. 2023

Rosl. g̀runtozn.

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To achieve the optimal compromise between yield and soil fertility that will help balance two important aspects of agricultural production – high crop yields and long-term soil fertility – it is necessary to understand the impact of changing row spacing on vegetable crop growth and the soil environment. The research aims to determine the adaptive properties of the Pharaoh variety by studying the feeding area and plant density to obtain high-quality chufa nodules in the Kyiv region. The main research methods were field studies and analysis of the variance of morphological traits and economically valuable indicators of chufa. It was found that different plant densities had an impact on the development of vegetative organs of chufa due to competition for resources during the growing season. The variety “Pharaoh” showed a high intensity of aboveground mass formation in sparse crops with a plant density in the range of 28-33 thousand plants per hectare, with the number of leaf bundles reaching 145.2-147.4 pieces, and their average height is 50.4-52.3 centimetres. At the same time, the size of the nodules increased with a lower plant density, since with a larger feeding area, plants formed more powerful ones with thicker leaf bundles. Plants arranged in a 60 × 60 cm spacing (28 thousand plants/ha) formed larger nodules with the largest dimensions: 3.1 cm in length, 1.0 cm in width, and 1.2 cm in thickness. It has been substantiated that chufa of the “Pharaoh” variety was characterised by higher economic and valuable indicators under the schemes of planting 60×50 and 60×60 cm nodules. The high marketable yield of freshly harvested nodules was formed at a plant density of 28-33 thousand units/ha and amounted to 4.2-4.6 t/ha. The highest average yield of nodules after drying was obtained under the plant spacing of 60 x 60 and 60 x 50 cm, which was 3.35 and 2.99 t/ha, which was 20.9 and 7.8% higher than the control, respectively. Chufa is a promising crop in terms of food security and income generation, and precise management of plant placement will help to balance yield and soil fertility

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Nutritional and Endophytic Composition of Edible Tubers of Tiger nut (Cyperus esculentus L.)

Cited by 2 publications

References 29 publications

Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof

Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof

Optimisation of the density of chufa (Cyperus esculentus L.) plants in the Kyiv region

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