Tigernut Processing: Its Food uses and Health Benefits

Adejuyitan, J. A.

doi:10.3923/ajft.2011.197.201

Cited by 126 publications

(134 citation statements)

References 2 publications

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“…The major components (Table 1) of this tuber are complex carbohydrates, mainly starch and dietary fiber, which provide vegetable milk with low GI. Furthermore, the protein content is rich in arginine, which liberates hormones that produce insulin; thus being suitable for diabetics (Adejuyitan, 2011). Besides its antioxidant compounds, the lipid profile of tigernuts is similar to that found in olive oil; therefore, the derived milk has a positive effect on the cholesterol level.…”

Section: Nuts and Nut Milksmentioning

confidence: 94%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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Section: Nuts and Nut Milksmentioning

confidence: 94%

Vegetable milks and their fermented derivative products

2014

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“…The tubers of this plant are known by several names, such as tiger nut, earth nut, earth almond, rush nut and chufa. Several studies demonstrated the high nutritional quality of chufa tubers (Arafat et al, 2009, Adejuyitan 2011and Codina-Torrella et al, 2015. It provides about 400-450 kcal/100g tubers due to its high oil content (~25%) and carbohydrates (~50%).…”

Section: Introductionmentioning

confidence: 99%

“…It also contains considerable amounts of protein (~8%), dietary fibers (~6%), minerals (~4%) i.e. calcium, sodium, potassium, magnesium and phosphorus and several enzymes in particular, catalase, lipase and amylase (Adejuyitan, 2011). According to its nutritional value, chufa tubers are considered as an interesting solution for the protein-calorie malnutrition in the developed countries, and a promising material for the production of gluten free bread for people with celiac disease (Aguilar et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

In Vitro Antioxidant Activity of Chufa Tubers (Cyperus esculentus L.) Extracts in Liposome Peroxidation Systems

Zommara

Imaizumi

2017

Journal of Sustainable Agricultural Sciences

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8T HE ANTIOXIDANT activity of hexane, ethanol or water extracts of chufa tubers (Cyperus esculentus L.) were investigated in vitro using liposome peroxidation systems. Incorporation of 1 mg/ml of chufa oil, water or ethanol extracts of the tubers to phosphatidylcholine (PtdCho) liposomes displayed different antioxidative activity. All fractions possessed antiperoxidation activity in ferrous ions dependent peroxidation stress and in free radical mediated peroxidation by the water soluble initiator 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH), while the water extract possessed the strongest effect. However, in the lipid soluble free radicals initiator 2,2'-azobis (2,4-dimethylvaleronitrile) (AMVN) mediated peroxidation, the antioxidant activity was found only by the oil fraction. The antioxidant activity of chufa oil may be attributed to its fatty acid profile and vitamin E content. Chufa oil contains about 72% of monounsaturated fatty acids, mainly oleic acid and 18.6 mg/100g of vitamin E. The resistance of chufa water and ethanol extracts may be attributed in part to its isoflavones content (20.9µg/g).

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“…The anti-nutritional factors especially polyphenols [16] have made it a nutritional source of food. Tigernut can be eaten raw, roasted, dried, baked or be made into a refreshing beverage called tigernut milk [17]. Current research focused on extraction and nutritional value of tiger nut but the information on changing nutrient patterns during its growing cycle is meager.…”

Section: Introductionmentioning

confidence: 99%

Influence of different processing methods on proximate and anti- nutritional value of tigernuts (Cyperus esculentus L.)

Aduwamai¹,

John

Aminu³

et al. 2018

GSC Biol. Pharm. Sci.

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Tigernut (Cyperus esculentus) is an underutilized crop of the family Cyperaceae which produces rhizomes from the base and tubers that are somewhat spherical. An investigation into the effect of different processing methods on the proximate and nutritional contents of tiger nut (Cyperus esculentus) was ascertained. The objectives is to assess the nutrient composition (carbohydrate protein and fat content) of tiger nut and to determine the effect of different processing method on the nutritional quality of the nut since its medicinal significance function helps to promote normal muscles and nerve functions to keep the heart beat steady, support immune functions strengthen bones and keep blood pressure at healthy levels. Moisture content was highest in soaked sample (10.69%) while the ash content was found to be low in fried sample (5.47%). Protein high in soaked sample (14.27%) compared with fried sample (13.73%). Carbohydrate was highest (64.13%) in fried sample than in soaked sample, 958.90%) saponin was absent in all the sample, tannin completely absent in fried sample, oxalate was absent in soaked sample but high in fried sample (1.47%) when compared with normal sample which was (1.07%). Soaking could be considered as the best processing method for tigernut since it reduces antinutrient content and still retains the nutrient value of the nut. Result from this study suggest that tigernut could be used as diabetic and weaning food because of its nutrient composition.

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Tigernut Processing: Its Food uses and Health Benefits

Cited by 126 publications

References 2 publications

Vegetable milks and their fermented derivative products

Vegetable milks and their fermented derivative products

In Vitro Antioxidant Activity of Chufa Tubers (Cyperus esculentus L.) Extracts in Liposome Peroxidation Systems

Influence of different processing methods on proximate and anti- nutritional value of tigernuts (Cyperus esculentus L.)

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