Physico-chemical and Nutritive Properties of Seeds and Oil deriving from the Sweet Pea (Cyperus esculentus L.) Marketed in Côte d’Ivoire

Ange, A. Aka Boigny; Ysidor, Konan; Coulibaly, Adama; Chatigre, Olivier; Biego, Henri Marius Godi

doi:10.9734/ijbcrr/2016/28217

Cited by 4 publications

(2 citation statements)

References 9 publications

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“…The constraints of tigernut production were not yet well documented. Through this review, only five paper were recorded [9,13,[85][86][87]. However, there are several papers that treat tigernut as a noxious adventis plant.…”

Section: 44biofuel Usementioning

confidence: 99%

A Global Systematic Review on Biology, Production Constraints and Uses of <em>Cyperus exculentus</em> L. (Neglected and Underutilized Crop Species): Implications for Valorization.

Akabassi¹,

Palanga²,

Padonou³

et al. 2021

Preprint

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Food security relies mainly on a few major crop such as wheat, maize, rice and yam. Many of the cultivated plant such as Cyperus exculentus are still considered invasive plants and are neglected and underutilized. In the perspective to valorization of the species, this systematic review aimed at identifying the biology, production constraints and uses of tigernut for future research directions. Extensive searches were carried out and studies were screened and extracted using established systematic review methods. A total of 175 papers met the inclusion criteria. Approximately 52% and 21.71% of the studies were undertaken in Europe and Africa respectively. Most of the papers reviewed for the study were published between [2010-2015[. The review highlighted the critical research gaps in genetic diversity using SSR makers and evolutionary biology. Further, production constraints and solution approaches for the promotion of the species were the other gaps identified in the reviewed studies. Production constraints were specifically related to the insufficient mineral fertilizers and difficult in harvesting. Tigernut is used in more fields such as food, medicinal, cosmetic, biofuel and fishing and fish breeding. Such investigations would help in decision-making and elaboration of breeding strategies, and advancing steps towards sustainable use of the species.

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Section: 44biofuel Usementioning

confidence: 99%

A Global Systematic Review on Biology, Production Constraints and Uses of <em>Cyperus exculentus</em> L. (Neglected and Underutilized Crop Species): Implications for Valorization.

Akabassi¹,

Palanga²,

Padonou³

et al. 2021

Preprint

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show abstract

“…Face à la résurgence des cas d'intolérance au lactose et d'hypercholestérolémie, paramètres fortement influencés par des composés généralement contenus dans les laits de mammifères, l'alimentation moderne favorise la vulgarisation de lait d'origine végétale dépourvus de cholestérol et de lactose (Valencia-Flores et al, 2013). Différents laits végétaux sont connus, tels que les laits de soja, coco, souchet (Aka et al, 2016a) (Aka et al, 2016b).…”

Section: Introductionunclassified

Caractérisation sensorielle de formulations de boissons lactées à base de lait de cajou et jus d’ananas

N'cho,

Soro,

Konan

et al. 2024

Int. J. Bio. Chem. Sci

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Grâce à son importante composition en lipides, protéines, glucides et micronutriments, le lait de cajou dispose de potentialités nutritives à même de le valoriser comme alternatif au lait animal. Toutefois, à l’instar de nombreux laits alternatifs, les laits d’origine végétale ne présentent pas toujours des profils organoleptiques optimums pour leur vulgarisation auprès des consommateurs. La présente étude visait à appréhender l’appréciation hédonique et décrire des indicateurs sensoriels de quatre formulations (F1 à F4) de boisson lactée acidifiée à base de lait d’amande de cajou et de jus d’ananas, à partir de panels de dégustateurs et des échelles de notation sensorielle à 7 points. La formulation F4 constituée de 25% de lait d’amande de cajou et 75% de jus d’ananas a enregistré le meilleur score de préférence et était appréciée par 69,65% des panélistes dégustateurs. Cette formulation présente de plus grandes intensités de perception de quatre indicateurs sensoriels, notamment la coloration (4,75 ±1,13/7), fluidité (4,56 ±0,63/7), le goût ananas (5 ±1,15/7) et l’arôme ananas (5 ±1,21/7). En revanche, les formulations F1 à F3 présentent des intensités plus ou moins considérables pour d’autres descripteurs sensoriels tels que l’arôme de cajou, la sensation de craie en bouche, l’arrière-goût et le goût d’amande de cajou. Sur la base de ses caractéristiques sensorielles supérieures, la production de la formulation F4 pourrait représenter une voie appropriée pour la valorisation alimentaire des amandes de cajou. English title: Investigation in sensory traits from beverage formulations based on cashew milk and pineapple juice Because of its high lipid, protein, carbohydrate and micronutrient content, cashew milk has the nutritional potential to be a valuable alternative to animal milk. However, like many alternative milks, plant-based milks do not always have the optimal organoleptic profiles to be popularized by consumers. The aim of the present study was to assess the hedonic appreciation and describe the sensory indicators of four formulations (F1 to F4) of acidified milk drink based on cashew almond milk and pineapple juice, using taster panels and 7-point sensory rating scales. The F4 formulation, made up of 25% cashew almond milk and 75% pineapple juice, recorded the highest preference score, appreciated by 69.65% of panel tasters. This formulation showed higher perception intensities for four sensory indicators, notably color (4.75 ±1.13/7), fluidity (4.56 ±0.63/7), pineapple taste (5 ±1.15/7) and pineapple aroma (5 ±1.21/7). On the other hand, formulations F1 to F3 showed more or less considerable intensities for other sensory descriptors such as cashew aroma, chalky mouthfeel, aftertaste and cashew kernel taste. On the basis of its superior sensory characteristics, the production of the F4 formulation could represent a suitable route for the food valorization of cashew kernels.

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Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective

Roy,

Sarkar,

Upadhye

et al. 2023

Appl Biochem Biotechnol

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Physico-chemical and Nutritive Properties of Seeds and Oil deriving from the Sweet Pea (Cyperus esculentus L.) Marketed in Côte d’Ivoire

Cited by 4 publications

References 9 publications

A Global Systematic Review on Biology, Production Constraints and Uses of <em>Cyperus exculentus</em> L. (Neglected and Underutilized Crop Species): Implications for Valorization.

A Global Systematic Review on Biology, Production Constraints and Uses of <em>Cyperus exculentus</em> L. (Neglected and Underutilized Crop Species): Implications for Valorization.

Caractérisation sensorielle de formulations de boissons lactées à base de lait de cajou et jus d’ananas

Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective

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