Tiger Nut (<i>Cyperus esculentus</i>) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Sánchez‐Zapata, Elena; Fernández‐López, Juana; Pérez-Alvarez, J.A.

doi:10.1111/j.1541-4337.2012.00190.x

Cited by 207 publications

(173 citation statements)

References 89 publications

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“…Consequently, SFA, MUFA and PUFA contents were affected as well according to the samples geographical origin, with recorded marked significant differences (P < 0.001 for each fat fraction (Tables 1 and 2). The contents reported in the Spanish and Egyptian tiger nut samples are quite in accordance to the profile obtained by Sánchez-Zapata et al (2012a), while the profile observed in the Nigerian and South African samples was different. Concerning Nigerian samples, the low values of C 18:1 recorded are higher than those reported by Eteshola and Oraedu (1996) and lower than those reported by Laseka and Abdulkarim (2012), which worked with tiger nuts from the same country.…”

Section: Fatty Acids Profile Of C Esculentus Samplessupporting

confidence: 73%

“…Concerning fat composition, tiger nut oils are predominantly monounsaturated, being a good source of essential fatty acids that the human organisms cannot synthesize (Kim et al, 2007;Sánchez-Zapata et al, 2012a;Yeboah et al, 2012). Concerning amino acids composition, tiger nut is rich in glutamic acid, methionine, arginine and aspartic acid.…”

Section: Introductionmentioning

confidence: 99%

“…In Nigeria it is designated by aya, imunu, ofio, aki Hausa, according to the region and ethnic groups where it is inserted (El Bamishaiye and Bamishaiye, 2011). C. esculentus tuberous rhizomes are exploited for human consumption being consumed raw or roasted, for flour production, milk extraction for beverages preparation ("horchata de chufas" in Spain; "kunnu aya" in Northen Nigeria), oil extraction and incorporation of components in food products (Adejuyitan, 2011;El Bamishaiye and Bamishaiye, 2011;Oladele and Aina, 2007;Sánchez-Zapata et al, 2010, 2011, 2012a.…”

Section: Introductionmentioning

confidence: 99%

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Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition

Cortés

Salazar‐García

Malheiro

et al. 2013

Industrial Crops and Products

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a b s t r a c tIn the present study the chemical composition of Cyperus esculentus L. (tiger nut) from four distinct geographical origin (Spain, Egypt, Nigeria, and South Africa) was assessed to observe the possible effect of the cultivation site in the fatty acids profile, sterols composition, and squalene and ␣-tocopherol content.It was verified that the individual fatty acids as well as the different fatty acids fractions were severely affected by the geographical origin. Tiger nut oils were predominantly monounsaturated with lower prevalence of saturated fatty acids, and with capability to provide appreciable amounts of essential fatty acids. The sterols fraction was affected as well, but in lower extent. ␤-sitosterol was the most abundant sterol found, reaching nearly 60% of the total sterols found in tiger nut oils, with significant differences among geographical origins.The fatty acids data, together with the sterols and ␣-tocopherol and squalene data were capable to separate tiger nut samples according to their chemical composition and geographical origin when a principal component analysis was applied. The fatty acids profile could be applied as a possible geographical authenticity marker.

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Section: Fatty Acids Profile Of C Esculentus Samplessupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition

Cortés

Salazar‐García

Malheiro

et al. 2013

Industrial Crops and Products

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“…Its flour is considered to be a good additive for the bakery industry, as its natural sugar content is fairly high, avoiding the necessity of adding too much extra sugar (Sánchez-Zapata et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

Ezeocha

Onwuneme

2016

Open Agriculture

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The study was carried out to assess the nutritional quality and palatability of bread after partially substituting wheat flour (WF) with sweet potato (SF) and tiger nut (TF) flours. Sweet potato (yellow fleshed) and tiger nut flours were used to substitute wheat flour at 5, 10, 15 and 20% level each. The bread quality of each of these composite flours evaluated on the basis of their nutritional quality, physical properties and acceptability by consumers. The findings indicate slight decrease in the protein content of the bread samples with increasing sweet potato and tiger nut supplementation (6.97% in 100% wheat flour to 3.80% in 20% level of substitution) while crude fibre content increased with increased sweet potato and tiger nut substitution (2.29% in 100% WF to 2.80% in 20% substitution) but there was no significant change (<0.05) in the ash and fat contents. Carbohydrate which was the major component ranged from 73.47 – 79.42%. Findings on the study on the functional properties showed that water absorption capacity increases with increase in the level of sweet potato and tiger nut substitution (0.54g/ml in 100% WF to 1.12g/ml in 20% level of substitution). The loaf volume and specific volume of the bread samples decreased significantly with increase in the level of substitution with sweet potato and tiger nut and it ranged from 320cm3 (in 100% wheat flour) – 216cm3 (in 20% substitution) and 1.55cm3/g (in 100% wheat flour) to 0.98cm3/g (in 20% level of substitution) respectively. Bread from 100% wheat flour scored the highest in all the sensory properties evaluated. There was no significant difference between the control and bread from 5% level of substitution in terms of all the sensory parameters evaluated however bread from higher levels of substitution varied significantly with the control. All the bread samples were acceptable in all the parameters evaluated except bread from 20% level of substitution. The study concludes the potential health and sensory benefits of partial substitution of sweet potato and tiger nut to wheat flour in bread making through improved fibre content, improved taste and to promote sweet potato and tiger nut utilization.

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“…Tiger nut is tuber usable grass and also called chufa, nut grass, yellow nut sedge, earth almond, edible galingale and ground almond (Defelice, 2002;SanchezZapata et al, 2012). It is widely used for human and animal consumption as a nutritious food and feed in Africa, Europe and America (Sanchez-Zapata et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Nutritional profiles of tiger Nut (Cyperus esculentus) plant organs during its growth cycle

Si-qun¹,

Rahman²,

Chen³

et al. 2016

Afr. J. Biotechnol.

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This study was carried out to determine major nutrient profiles changes of tiger nut plant during its growth period. The plant leaves, roots, tuber moisture, starch, fat and protein were analyzed by oven drying, enzymatic hydrolysis, glucose assay, soxhlet extraction and kjeldahl methods. The results show the moisture content was decreased during its growth cycle but varied with different plant organ. For leaves, the starch content was increased with reducing oil content. For roots, oil content was highest (8%) at the 100th day, and it was gradually decreased (3%) till harvest time with non-significant changes of starch content. For tuber, reducing sugar and protein content was insignificant where the starch and oil content increased significantly but the changes were irregular in the middle growing. For optimum macronutrient yields, it is recommended to harvest the plant at 142nd day for starch. The delayed harvesting may lead to increase in oil content while reducing its total starch contents. For the starch purpose, the harvest time could be around 142 days. However, harvest time could require staying longer in soil.

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Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Abstract: Tiger nut (Cyperus esculentus) is a weed plant (yellow nut sedge) of tropical and Mediterranean regions.

Cited by 207 publications

References 89 publications

Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition

Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

Nutritional profiles of tiger Nut (Cyperus esculentus) plant organs during its growth cycle

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