Proximate composition, mineral and some vitamin contents of tigernut (Cyperus esculentus)

Suleiman, M.

doi:10.4172/clinical-investigation.1000143

Cited by 29 publications

(32 citation statements)

References 8 publications

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“…These challenges also affect the quality and quantity of animal protein available for human consumption. To overcome them, it is essential to focus on the use of lesser-known non-traditional feed ingredients such as tiger nuts (Cyperus esculentus L.) in animal nutrition (Belewu et al, 2007;Anonymous 2009a;2009b;Agbabiaka et al, 2013;Suleiman et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Determination of in vitro rumen digestibility and potential feed value of tiger nut varieties

Ayaşan¹,

Sucu²,

Ülger³

et al. 2021

SA J. An. Sci.

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Tiger nut (Cyperus esculentus L.), or chufa, is a plant that is found in nature and is cultivated for its edible tubers. The purpose of this study was to determine the chemical composition, nutritive value, and in vitro digestibility of three tiger nut varieties using the in vitro gas production technique. These varieties were Sarışeker (yellow), Introduction 1, and Balyumru (brown). Rumen fluid was obtained from two cannulated Holstein animals. Time-dependent in vitro gas production was monitored at 3, 6, 9, 12, 24, 48, 72, and 96 hours of incubation. The varieties differed in dry matter (DM), crude ash (CA), ether extract (EE), neutral detergent fibre (NDF), and non-fibre carbohydrate (NFC) content (P <0.05). They also differed in the instantaneous volume of gas produced and in time-dependent gas production. Balyumru produced more gas at the onset of incubation than Introduction 1 and Sarışeker. However, over time, the gas produced by digestion of Introduction 1 exceeded the other two varieties. The amounts of gas produced at each time-point were intercorrelated. It is recommended that these results should lead to further evaluation in in vivo studies. Keywords: chemical composition, energy content, in vitro gas production

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Section: Introductionmentioning

confidence: 99%

Determination of in vitro rumen digestibility and potential feed value of tiger nut varieties

Ayaşan¹,

Sucu²,

Ülger³

et al. 2021

SA J. An. Sci.

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“…Its valuable nutritional qualities are determined by the content of proteins, oil, carbohydrates and micronutrients in the nodules (Nizova, Kon'kova, 2008;Codina-Torrella et al, 2014). Micronutrients include potassium, phosphorus, magnesium, calcium, sodium, iron, zinc, copper, and vitamin C (Suleiman et al, 2018). Chufa oil is used for food purposes.…”

Section: Introductionmentioning

confidence: 99%

Valuable agronomic traits of chufa (Cyperus esculentus L.) accessions from the VIR collection: methods of preparing nodules for long-term storage

Конькова¹,

Сафина²

2021

Trudy po prikladnoy botanike, genetike i selektsii

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Background. Chufa is one of the most promising rare oilseed crops. The issues of preserving and obtaining highquality seed material are very important. The development of long-term genebank storage techniques for chufa nodules is a pressing task.Materials and methods. We studied 18 chufa germplasm accessions of various origin. The field study was conducted in 2010–2012 under the environmental conditions of Krasnodar Territory, Russia. Protein and oil content was analyzed according to the guidelines on the methods of quality control and safety of bioactive food additives (R 4.1.1672-03…, 2004); vitamin E according to the guidelines on the methods of analyzing the quality and safety of food products (Skurikhin, Tutelyan, 1987); fatty acid composition in line with IUPAC (1979) and GOST R 512677-2006, using an IIRGCS chromatograph.Results and conclusions. The study of valuable agronomic characters in chufa accessions showed that the height of plants varied from 49 to 69 cm; the number of nodules per plant from 80 to 110 pcs; the weight of nodules per plant from 18 to 49 g; the weight of nodules per plot (1 m2 ) from 101 to 393 g. Their oil content varied from 13.1 to 21.06 g/100 g, and protein content from 6 to 10%. Chufa accessions contained large amount of vitamin E: 19.23 to 35.23 mg/100 g. The content of saturated fatty acids in chufa oil was 17.75 to 20.99%, monounsaturated fatty acids from 68.21 to 71.55%, and polyunsaturated fatty acids from 9.94 to 12.17%. A technique of preparing chufa nodules for long-term storage was developed. The optimal time to assess germination energy is four days, with 11 days for germination percentage. Storage of chufa nodules for three years at a temperature of +20°C causes a decrease in their germination by 15–16%. When stored under low positive (+4°C) or negative temperatures (–18°C and –196°C), their germination percentage remained unchanged.

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“…Tigernuts are sweet and can be eaten raw, roasted, dried or processed as a drink. The flavoured tubers contain protein, minerals, vitamins, carbohydrate, sugars, oil and fiber (Balewu and Balewu, 2007;Suleiman et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Bacterial Composition of Biofilms of a Local Tigernut Drink Processing Unit in Yenagoa, Nigeria

Juliana¹,

Adenike²

2021

African Journal of Environment and Natural Science Research

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Microorganisms grow and form biofilms on surfaces of equipment employed in food processing. These biofilms are considered as the major sources of contamination in the food industry. The study determined the bacterial load and composition on surfaces of equipment and utensils employed in tigernut drink production, from a vendor with a production unit located in an open market in Yenagoa, Nigeria. Swabs were taken from different sampling points made of varying materials—the grinding machine (metal), the collection bowls, water storage containers (thick plastic) and retail bottles (light plastic). These were analysed for total heterotrophic bacterial counts (THBC) and bacterial diversity using standard procedures. The THBC of water used in the drink production was also determined. The THBC of the sampling points ranged from log 3.28±0.06 cfu/cm2 to log 5.18±0.05 cfu/cm2, and log 5.13±0.07 cfu/ml for the water sample. The grinder and water recorded higher bacterial load with a statistically significant difference (P<0.05). The retail bottles had the least bacterial count. Shigella spp. were the most isolated (27.451%), then Salmonella spp. (21.568%) and E. coli (15.686%). Streptococcus spp., Staphylococcus spp. and Vibrio spp. were the least isolated (11.765% each). Shigella and Salmonella species occurred at all sampling points but not on the retail bottles. E. coli was present in the water collection bowls and retail bottles while Streptococcus, Staphylococcus and Vibrio were found only in the retail bottles. On diversity, four bacterial genera (39.216%) were isolated from the retail bottles, three (25.490%) from the water storage containers and two (17.647%) from the grinder and collection bowls. The microorganisms possibly had preference for attachment to the surfaces based on the material makeup and nutrient availability. Their occurrence and high numbers reflect the low level of hygiene employed prior to drink production. This could be of public health concern.

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Proximate composition, mineral and some vitamin contents of tigernut (Cyperus esculentus)

Cited by 29 publications

References 8 publications

Determination of in vitro rumen digestibility and potential feed value of tiger nut varieties

Determination of in vitro rumen digestibility and potential feed value of tiger nut varieties

Valuable agronomic traits of chufa (Cyperus esculentus L.) accessions from the VIR collection: methods of preparing nodules for long-term storage

Bacterial Composition of Biofilms of a Local Tigernut Drink Processing Unit in Yenagoa, Nigeria

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