Proximate, Mineral and Functional Properties of Tiger Nut Flour Extracted From Different Tiger Nuts Cultivars

G.C, Nina; Friday, Ogori Akama; Ukeyima, M. T.; Hleba, Lukáš; Císarová, Miroslava; Okuskhanova, Eleonora; Власов, С. А.; Batishcheva, Natalya; Goncharov, A. I.; Shariati, Mohammad Ali

doi:10.15414/jmbfs.2019/20.9.3.653-656

Cited by 16 publications

(4 citation statements)

References 8 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The minerals in the tiger nut are sodium, potassium, calcium, iron, magnesium, zinc, copper and phosphorus. The high potassium (110.70–21.95 mg/100 g) to low sodium ration (99.95–105.6 mg/100 g) of tiger nuts may be imperative in diet formulations for patients with high blood pressure and edema [ 5 ]. Moreover, the presence of vitamin C and E gives the tuber the function of preventing scurvy and promoting liver detoxification [ 17 ].…”

Section: Tiger Nut Proteinmentioning

confidence: 99%

“…As shown in Figure 1 , it has many nutrients that can be deeply explored and contains 22.14–44.92% lipids, 3.28–8.45% proteins, 23.21–48.12% starch, 8.26–15.47% fibers and 1.60–2.60% ashes [ 4 ]. In addition, it contains bioactive substances such as organic acids, alkaloids and phenols [ 5 ]. The tiger nut is a good source of edible oils that contain a lot of monounsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

“…The nutritional value of tiger nuts and their products are dependent on varieties, soil conditions, growth environment, cultivation techniques and storage conditions [ 5 , 11 , 12 , 13 ]. Nina compared the nutritional content of black, brown and yellow oil bean varieties and found that the crude fiber of the black cultivar was higher than the brown and yellow varieties and protein content of the brown cultivar was higher than that of the black and yellow cultivar [ 5 ]. In addition, combined application of wood biochar and cow dung biochar with green manure improved soil fertility and increased growth and yield of tiger nut [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction–acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production.

show abstract

Section: Tiger Nut Proteinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…According to Nina et al (2019), modifying tiger nut via various processing techniques for sensorial acceptability has been opined.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Stored Varieties of Tiger Nut Oil

Friday¹,

Nina²,

Ukeyima³

2021

Food Life

View full text Add to dashboard Cite

Quality characteristic of stored tiger nut oil was studied. Different tiger nut cultivars were sourced and their oil extracted using hexane. Oil were stored in plastic bottles for 12 weeks at room temperature revealed moisture content of 0.39%, 0.48%, and 0.30% for black, brown and yellow varieties respectively. Thiobarbituric acid value of stored tiger nut oil were 0.49 malondialdehyde/mg black tiger nut oil, 0.51 malondialdehyde/mg yellow, and 0.35 malondialdehyde/mg for brown cultivars respectively. The free fatty acids (FFA) of the tiger nut oil ranged between 0.75%-0.87%, 0.38%-0.41% and 0.20%-0.21% for varieties respectively. The black tigernut oil and the brown tiger nut oil free fatty acids increased during oil storage. Peroxide values decrease between 5.76 to 5.50 meq/kg, 5.85 to 5.68 meq/kg and 4.36 to 4.32 meq/ for varietal cultivars respectively. During storage periods tiger nut oil from varied sources confers oil stability. The properties measured revealed food grad and commercial use of varietal tiger nut oils because they are within limits as marked by standard.

show abstract

Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour

Oladunjoye,

Olaoluwa

2024

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundThe use of an emerging technique of microwave‐assisted roasting on tiger nut flour was investigated. Tiger nuts were submitted to microwave irradiation at 450, 600 and 900 W each at 5, 10 and 15 min and milled to flour. The flours were analyzed for proximate, bioactive, techno‐functional, morphological, thermal and storage composition, while the untreated sample represents the control.ResultsResults obtained revealed that microwave treatment significantly (p < 0.05) elicited varied modifications in the proximate composition and techno‐functional properties. However, the treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of tiger nuts (TGN) resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation and starch‐protein complexes occasioned by microwave treatment was evidenced in the functional group analysis, morphological agglomeration, increased particle size and thermal properties. Furthermore, treatment enhanced the microbiological qualities of flour after 8 weeks of storage.ConclusionThe significance of this study shows that microwave treatment offers an excellent physical modification to the nutritional, functional, sensory, colour properties and safety attributes of tiger nut flour for increased food application. A development which could present potential opportunities in novel food formulation by food and agro‐inclined industries.This article is protected by copyright. All rights reserved.

show abstract

Proximate, Mineral and Functional Properties of Tiger Nut Flour Extracted From Different Tiger Nuts Cultivars

Cited by 16 publications

References 8 publications

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

Quality Characteristics of Stored Varieties of Tiger Nut Oil

Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour

Contact Info

Product

Resources

About