Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview

Rebezov, Мaksim; Khan, Muhammad Usman; Bouyahya, Abdelhakim; Imran, Muhammad; Tufail, Tabussam; Loretts, Olga; Неверова, О П; Artyukhova, S I; Kuznetsova, Еlena; Ermolaev, Vladimir A.; Balahbib, Abdelaali; Thiruvengadam, Muthu; Zengin, Gökhan; Shariati, Mohammad Ali

doi:10.1080/87559129.2021.2011910

Cited by 21 publications

(9 citation statements)

References 65 publications

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“…The nutrient composition of WF used in this study was for protein, 14.63 ± 0.34 g/100 g; fiber, 1.45 ± 0.04 g/100 g; ash, 0.63 ± 0.01 g/100 g; fat, 4.89 ± 0.02 g/100 g; and carbohydrate, 74.40 ± 0.38 g/100 g. Thus, the substitution of WF with TNF, which had higher total fiber, fat, and ash content but lower protein ( Table 2 ), caused corresponding variations in the nutrient content of the bread composites. Tiger nut comprises nutritionally valuable lipids (at least 65% monounsaturated fatty acids), several important minerals, dietary fiber, and bioactive phytochemicals [ 1 , 37 ], which can contribute to essential physiological functions [ 2 , 38 ] and improve digestion [ 39 ]. Thus, the substitution of WF with TNF could create healthy bread alternatives for consumers.…”

Section: Resultsmentioning

confidence: 99%

“…The edible, almond-like tuber grows in temperate and several tropical regions and is rich in fiber and lipids comprising high content of mono- and polyunsaturated fatty acids, carbohydrates, and some proteins. The nut-like tuber is also rich in minerals, vitamins C and E, and several bioactive phytochemical compounds [ 1 , 2 ], showing that tiger nuts can be a valuable source of food. Recently, interest in processing tiger nut has revealed several possibilities such as the aqueous extraction of tiger nut into vegetable milk derivatives [ 3 – 5 ] and the milling of tiger nut into flour for biscuits [ 6 ] and bread [ 7 ], egg tagliatelle [ 8 ], pasta, and other related extruded products [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Kizzie-Hayford

Akanson

Ampofo-Asiama

et al. 2023

International Journal of Food Science

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Tiger nut is a valuable source of fiber, lipids, minerals, and carbohydrates. However, avenues for incorporating tiger nuts into food remain underexplored, especially in several tropical countries where the plant grows well. The current study investigated the effects of partially substituting wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types to evaluate the more amenable system for tiger nut incorporation. The substitution was done at WF:TNF ratio of 100 : 0, 90 : 10, 85 : 15, 80 : 20, 75 : 25, and 70 : 30 for butter bread (Bb), tea bread (Tb), and sugar bread (Sb). The results show that WF substitution with TNF increased bread brownness and color saturation and decreased lightness, showing the highest impact on Sb, followed by Tb and Bb. Additionally, bread-specific volume decreased significantly after 20% (Bb), 25% (Tb), and 30% (Sb) TNF substitution. Furthermore, substituting WF with 30% TNF increased crumb hardness from approx. 1.87 N to 3.64 N (Bb), 3.46 N to 8.14 N (Tb), and 6.71 N to 11.39 N (Sb) and caused significant increases to 17.80 N (Tb) and 21.08 N (Sb) after 3 d storage. Only a marginal effect on storage hardness (4.32 N) was observed for Bb. Substituting WF with 10% TNF for Bb or 25% TNF for Tb led to significantly higher consumer ( N = 56 ) scores for all attributes and overall acceptability. However, no significant effect on the overall acceptability of Sb was observed. Flash profiling showed frequently used descriptors for Bb as firm, moist, buttery, smooth, and astringent. After 10% TNF substitution, descriptors were chewy, firm, sweet, porous, dry, and caramel, and that of 30% TNF were grainy, chocolate, brown, nutty, and flaky. Substituting WF with TNF increased the lipids, fiber, and minerals content but decreased the protein and carbohydrate contents of bread. TNF substitution led to different physical and sensory effects depending on bread type, showing that Bb with 10% or Tb with 25% TNF is more comparable with the overall acceptance quality of 100% WF. The study is relevant for utilizing tiger nuts as an ingredient in bread products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Kizzie-Hayford

Akanson

Ampofo-Asiama

et al. 2023

International Journal of Food Science

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“…Tigernut is a worldwide perennial crop that is high in fatty acids like myristic acid, oleic acid, and linoleic acid [9]. The nut is also high in minerals and oil, which has been identi ed as lauric acid, and it is highly valued because of its high starch, dietary ber, and carbohydrate content (mono, di and polysaccharides).…”

Section: Introductionmentioning

confidence: 99%

Developing a plant-based yoghurt recipe that has the same high-quality characteristics as conventional yoghurt

Adeyanju

Adejuyitan

Ogunsimiro

et al. 2022

Preprint

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Interest in using plant-based milk to make yoghurt has increased in recent times due to the prevalence of lactose intolerance and the exorbitant cost of importing milk in the majority of sub-Saharan African nations. In this study, the qualitative characteristics of yoghurt made from tigernut, soybean, and powder milks were examined and compared with yoghurt made from whole powder milk (cow milk) as the control. Tigernut, soybean, and powder milk were used to make five distinct milk formulations, which were subsequently fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make yoghurt. The yoghurt samples' proximate composition, physicochemical characteristics, total phenolic content, radical-scavenging ability, and microbial loads as well as sensory attributes were assessed. The study showed that the proximate composition and physicochemical properties of the yoghurt samples were within acceptable limits. The total phenolic content and DPPH radical scavenging capacity of the plant-based yoghurts were significantly (p < 0.05) higher than 100% powder milk yoghurt by 161–273% and 42–106%, respectively. The sensory attributes showed that while 100% powder milk yoghurt was the most preferred, plant-based yoghurt formulations were able to achieve good ratings in most of the measured qualities. Therefore, Soybean and tigernut milks can be utilized to make yoghurt with the same high-quality characteristics as conventional yoghurt.

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“…However, the escalating demand for glucose syrup in various African nations or other regions with limited corn cultivation necessitates the exploration of alternative raw materials that are compatible with local crop planting conditions (Kareem et al 2022). Tiger nut (Cyperus esculentus L.), an indigenous crop to the Mediterranean, rich in starch (26-38%), lipid (19-41%), a minor proportion of proteins, and abundant non-starch polysaccharides (Rebezov et al 2021). In recent years, this versatile resource is extensively cultivated across worldwide especially Africa nations.…”

Section: Introductionmentioning

confidence: 99%

An Innovative Strategy of Comprehensive Utilization of Tiger Nuts (Cyperus esculentus L.): Simultaneous Extraction of Oil and Glucose Syrup by Amylolysis-assisted Aqueous Extraction Process

Zhang,

Jiang,

tong

et al. 2024

Preprint

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The tiger nut (Cyperus esculentus L.) possesses a substantial nutrition yet its industrialization process is characterized by sluggishness. Herein, we introduced a green approach to achieve simultaneous extraction of oil and glucose syrup from tiger nuts via Amylolysis-assisted Aqueous Extraction Process (AAEP). Briefly, tiger nut flour was rinsed to eliminate non-starch polysaccharides and separate the majority of the oil (64.02 %). Followed by liquefaction with α-amylase (AMY), and saccharification with amyloglucosidase (AMG) and pullulanase. Under optimal conditions (AMY dosage: 40 U/g; AMG and pullulanase dosages: 200 U/g and 10 U/g respectively; pH=6.0 during liquefaction at a temperature of 95 oC for 30 min; pH=5.5 during saccharification at a temperature of 55 oC for 150 min; the solid-liquid ratio of 1:5), the AAEP method achieved an oil yield of 89.84 % along with a glucose syrup yield of 89.41 %. Confocal laser scanning microscopy (CLSM) results demonstrated that starch hydrolysis promoted the release of encapsulated oil, which enhanced the extraction efficiency of oil. Overall, our findings highlight that AAEP is an effective industrial approach facilitating comprehensive utilization of tiger nuts.

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Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview

Cited by 21 publications

References 65 publications

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Developing a plant-based yoghurt recipe that has the same high-quality characteristics as conventional yoghurt

An Innovative Strategy of Comprehensive Utilization of Tiger Nuts (Cyperus esculentus L.): Simultaneous Extraction of Oil and Glucose Syrup by Amylolysis-assisted Aqueous Extraction Process

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