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Journal articles on the topic 'Tigernut'
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1
Obadesagbo, Oghenerukevwe, Michael Horsefall Jnr, and Lebari Sibe. "Proximate Analysis on Ungingered and Gingered Tiger Nut's Drink Commercialized in Some Major Towns in Rivers State, Nigeria." Current Research in Interdisciplinary Studies 2, no. 3 (2023): 1–9. http://dx.doi.org/10.58614/cris231.
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Fresh tigernut drink (Cyperus esculentus) was investigated for its proximate composition for ungingered and gingered tigernuts drink in some commercialized towns in Rivers State, Nigeria using the various methods described by the Association of Official Analytical Chemist (AOAC), 2010. The proximate analysis of the fresh tigernut drinks revealed that moisture content (86.51 ±2.10; 82.26 ± 1.36) has the highest value followed by carbohydrate (7.20 ± 2.05; 10.17 ± 1.82), crude protein (2.83 ± 0.25; 3.34 ± 0.42) crude fat (1.62 ± 0.17; 2.50 ± 0.23), crude fiber (1.52 ± 0.18; 1.43 ± 0.31) and ash content (0.320 ± 0.16; 0.30 ± 0.03) respectively for ungingered and gingered tigernuts drinks. This study observed statistically significant variation (P<0.05) in the moisture content, protein value, fat concentration and carbohydrate between the ungingered and gingered tigernut drinks. However, the fibre and ash contents showed no significant statistical variations (P>0.05). In conclusion, the results provide additional information about the nutritional value of ungingered and gingered tigernuts drinks. The gingered tigernut drinks were revealed to contained higher level of energy-giving nutrients which is found to be beneficial for consumer’s population in Port Harcourt metropolis.
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Owuama, C. I., and P. M. Owuama. "Assessment of diastatic, proteolytic and lipolytic activities of yellow and brown varieties of Cyperus esculentus (Tigernuts) extracts." Food Research 5, no. 1 (2020): 91–98. http://dx.doi.org/10.26656/fr.2017.5(1).257.
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Analyses of two varieties of Cyperus esculentus (tigernuts) showed that the 100-nutweight of the yellow variety (49.1 g) was higher than the brown variety (14.8 g). The percentage of moisture contents for the yellow and brown varieties were 13.50% and 5.78% respectively. Treatment of soluble starch with tigernut extracts showed that starch hydrolysis occurred. The time for diastatic activity (α- + β- + γ-amylase activities) to completely hydrolyse starch was generally longer than either α- or β-amylase activity at 50℃. Periods and temperatures for complete starch hydrolysis by α-, β- and γ-amylases were virtually the same in the two tigernut extracts. The shortest time for complete starch hydrolyses by diastatic activity occurred at 50℃ and 65℃ for both yellow and brown varieties respectively. Least period for starch hydrolysis by α-amylase activity in both varieties occurred at 50℃, while the least time for β-amylase and γ-amylase activities in both tigernut varieties occurred at 65℃. Quantitative determination of amylolytic enzymes of yellow tigernut extract (TNE) on ‘dry basis’ showed that diastatic activity (183.6º) > α-amylase activity (167.3º) > β-amylase activity (119.8º) > γ-amylase activity (47.5º). Similarly, brown TNE amylolytic enzymes on ‘dry basis’ showed that diastatic activity (175.8º) > α-amylase activity (140.8º) > β-amylase activity (94.9º) > γ-amylase activity (49.6º). The α-amylase activity in yellow tigernut variety was 1.4-fold that of βamylase activity but about 1.5-fold in brown variety. However, α-amylase activity (dry basis) was about 3.5-fold that of γ-amylase in yellow variety but 2.8-fold in the brown variety. Extracts from both tigernut varieties also showed proteolytic and lipolytic activities at about 30℃. Evidently, tigernuts contain various endogenous hydrolytic enzymes and the sweetness of tigernut is invariably due to sugars produced from amylase hydrolysis of innate starch.
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Okorie, Chinasa, Gregory Ikechukwu Onwuka, and Nneoma Elechi Obasi. "Evaluation of the mineral and antinutritional composition of bottled and sterilized Tigernut (Cyperus esculentus) milk." Agriculture and Food Sciences Research 11, no. 2 (2024): 43–51. http://dx.doi.org/10.20448/aesr.v11i2.5870.
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Nowadays, beverages are not just considered as thirst quenchers; specific functionality is the major ingredient expected in beverages, which has becomes a lifestyle. In recent years, these initiations have led to newly developed products in the beverages sector. Companies are learning the consumption styles of various individuals and making novel beverages through blends of milk and energy drinks. Tigernut milk is among the most valued plant-based beverages, obtained from the aqueous extract of tigernuts tubers. This study investigated the mineral and antinutritional components of bottled and sterilized tigernut milk. Two varieties of tigernut tuber (Yellow and brown) were processed using three methods (Boiling, soaking and malting), and the milk was bottled and further sterilized. The results obtained showed that Iron recorded the least value at (1.73mg and 2.24mg) for yellow and brown tigernut tubers; alsotigernut tubers were low in some antinutrients except flavonoids. The result for the tigernut milk elucidated that processing and sterilization had little effect on the mineral content of tigernut milk. The study also showed that the pre-processing treatment applied (Soaking, boiling and malting) to the tigernut either increased or caused a decline in the mineral content of the tigernut milk, whereas, processing and sterilization affected the antinutrient content of tigernut milk. All processing methods showed a significant difference (p<0.05.) as there was a decrease in the phytate and oxalate content. The study highlighted the possibility of processing tigernut tubers into milk extract that can be bottled and sterilized for a period of time.
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Omoikhoje, S. O., A. M. Bamgbose, A. S. Muhammad, et al. "Response of albino rats fed varying levels of enzyme supplemented tigernut meal based diets." Nigerian Journal of Animal Production 37, no. 2 (2021): 153–61. http://dx.doi.org/10.51791/njap.v37i2.1343.
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A 21-day feeding trial to assess the effect of replacing 0,10,20,30 and 40% maize with enzyme supplemented tigernut meal on the performance, nutrient digestibility, haematological traits, serum chemistry and carcass yield of one hundred and eight albino rats of the wistar strain was conducted in a complete randomised design. Nine experimental diets (1,2,3,4,5,6,7,8 and 9) were formulated in all. Diet 1 contained 40% maize + 0% tigernut meal without enzyme supplementation. Diets 2,3,4.5 and 6,7,8,9 were constituted by replacing maize at 10.20,30 and 40% levels with tigernut meal supplemented with 0.05% roxzyineG® and enzyme extract respectively. The results revealed that of all the parameters considered, only the gut characteristics were not significantly (P>0.05) influenced by the dietary treatments. Diets 5 and 9 (40% enzyme supplemented tigernut ineal) proved to be the best by having the best performance and nutrient digestibility coefficients. It was then concluded that 40% inclusion level of enzyme supplemented tigernut meal as a replacement for maize proved to be better in rats than dicts that contained 0, 10, 20 and 30% levels of enzyme supplemented tigernul meal based diets.
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Aladewolu Victoria T, Okewale Olubukola, A, and Gbadebo Christianah T. "SENSORY CHARACTERIZATION OF FRESHLY PREPARED TIGER NUT DRINK AND COMMERCIALLY PREPARED/ SOY DRINK." Nigeria Journal of Home Economics (ISSN: 2782-8131) 10, no. 6 (2022): 125–30. http://dx.doi.org/10.61868/njhe.v10i6.104.
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Eating healthy and living healthy is one of the essential requirements for long life. Unfortunately, today’s world has been adapted to a system of consumption of foods which has several adverse effects on health such that lifestyle changes has compelled many individuals and families so much that people eat just anything without consideration for their good health. This study was prompted on the premise of Federal College of Education (Technical) Akoka to develop a healthy recipe from locally but untapped crop plant called tigernut. Tigernut and its products are rich in carbohydrates, protein, and other important nutrients which the body requires for good health. The study is an experimental one in which an experimental tigernut drink prepared by adding dates palms and Coconut to enhance its nutritional value, was compared with a similar commercially made soy drink in a sensory evaluation using 100 staff and students of school of vocational education, Federal College of Education Technical Akoka. Five point hedonic scale was used to design a sensory Evaluation Sheet (SES) for data collection. Quality attributes such as color, taste consistency and general acceptability of the coded samples were assessed. Simple percentage, mean score and standard deviation were the statistical tools used in data analysis. The finding of the study showed that majority of respondents accepted the taste. Consistency and flavor of the experimental tigernut drink. The findings also established that the respondent’s likeness of the color, taste, consistency and overall acceptability of the two samples (tigernut drink and Soy drink) are statistically significant at P< 0.05. The study thus concludes and recommends that considering the nutritional and health benefits of consuming tigernuts, there is the need for increased utilization and awareness among the family
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Ijarotimi, Oluwole Steve, Timilehin David Oluwajuyitan, and Grace Tosin Ogunmola. "Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)." Croatian journal of food science and technology 11, no. 1 (2019): 1131–251. http://dx.doi.org/10.17508/cjfst.2019.11.1.16.
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Plantain, tigernut and soycake were processed into flour and blended to obtain PSB (plantain, 64.46; soycake, 35.54%); TNS (tigernut, 59.83; soycake, 40.17%); PTS (plantain, 51.07; tigernut, 11.50; soycake, 37.43%); TNT (100% tigernuts); PLT (100% plantain), and CNT (a commercial flour) samples. The blended samples were evaluated for nutritional, antinutritive, functional and sensory attributes. Data were analysed using statistical package and means were subjected to ANOVA and separated using Duncan New Multiple Range (DNMR) test at p&lt;0.05. Protein content (g/100 g) of experimental dough meals ranged from 16.22 to 29.72, and were significantly (p&lt;0.05) higher than PLT (9.45) and CNT (14.29), while energy values (Kcal/100 g) ranged from 399.63 to 488.86. Phosphorus, iron, zinc and manganese concentration in experimental samples were significantly higher (p&lt;0.05) than in PLT, but comparable to CNT. Total amino acids (mg/100 g protein) of experimental food samples ranged from 63.48 to 74.25, and were significantly (p&lt;0.05) higher than CNT (60.91) and PLT (67.3). For saturated, monounsaturated and polyunsaturated fatty acid, the range values were 14.86-21.29, 55.14-56.56 and 23.14-27.84%, respectively. As far as polyunsaturated/saturatedn ratios are concerned, the values ranged from 1.09 to 1.92, and were higher than CNT (1.40).In conclusion, the study established that composite flour produced from plantain, tigernut and soycake were rich in essential amino acids and fatty acids, low in antinutritional factors and they exhibited good functional properties. Hence, the composite flour samples may be suitable for production of functional bakeries and dough products, particularly for diabetes and coeliac disease.
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Abdullahi, N., Mamudu Halidu Badau, Nasiru Bilkisu Umar, et al. "TIGERNUT: A NUTRIENT-RICH UNDERUTILIZED CROP WITH MANY POTENTIALS." FUDMA JOURNAL OF SCIENCES 6, no. 2 (2022): 103–15. http://dx.doi.org/10.33003/fjs-2022-0602-928.
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There is a need to explore the nutritional and medicinal potentials of underutilized crops such as tigernut. Most conventional foods that are rich and balanced are scarce and expensive, and cannot be afforded by consumers in developing countries. Promoting tigernut consumption will play an imperative role in the health, nutrition, and economy of many developing countries. This review was intended to provide an overview on the nutritional and nutraceutical properties of various tigernut products. Also to provide information on the effects of various processing operations on the nutritional and functional properties of various tigernut products. Tigernut is rich in essential nutrients, numerous bioactive compounds with proven health benefits were found in all tigernut cultivars. Genetic variations, environmental and growing conditions make the yellow, brown, and black cultivars of tigernut to have different physicochemical, phytochemicals and functional properties. Tigernut and its products are recommended in the production of bakery goods and complementary foods. Tigernut extracts are potential candidates for the production of nutraceutical diets and drugs. Compounds with anti-inflammatory, antioxidant, anticancer, antidiabetic, antihypertensive, anti-obesity, antimicrobial and antiseptic properties were found in tigernut. The oil can be used in cooking and frying, the oil is rich in polyunsaturated fatty acids, phytosterols, and tocopherols. The fatty acids composition of the oil is affected by the extraction methods. In addition to industrial applications, wastes and by-products from tigernut processing can also be used as food and feed ingredients.
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Akonor, P. T., C. Tortoe, C. Oduro-Yeboah, E. A. Saka, and J. Ewool. "Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch." International Journal of Food Science 2019 (June 2, 2019): 1–7. http://dx.doi.org/10.1155/2019/3830651.
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The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown, and higher setback viscosity. Gels made from the yellow variety were clearer, softer, more adhesive, and more cohesive. Both gels showed a pseudoplastic flow behavior without thixotropy.
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Olatunde, Sogo James, Abisola Aisha Adebowale, and Tolulope Stella Ajiboye. "Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends." Journal of Advances in Food Science & Technology 11, no. 3 (2024): 36–41. http://dx.doi.org/10.56557/jafsat/2024/v11i38796.
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Consumers’ attention is shifting towards dietary fiber as more information about its health benefits is unfolding. In Nigeria, owing to the high level of dietary fibre and other inherent nutrients of tigernut, it has been identified as one of the underutilized crops which could be incorporated into cake production. In this study, the effect of substituting tigernut flour for wheat flour on the proximate, physical and sensory properties of cake quality were evaluated. The proximate composition increased with increasing levels of tigernut flour. Crude fibre increased from 1.04 to 2.25%, ashfrom 2.03 to 3.22, crude fat from 4.17 to 7.21 and protein from 10.02-14.53% resulting in a nutritious cake. The physical properties of the cake from the composite flour blends were affected significantly (P ≤0.05) by tigernut substitution. The hardness, cohesiveness, springiness, weight and volume of cakes decreased with increasing tigernut level substitution. Suitable composite cakes which could reduce the incidence of protein-energy malnutrition can be made with up to 20% tigernut flour substitution.
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OLADELE, A. K., A. A. LIMAN, M. F. ABASS, and B. EKAWU. "CHEMICAL, TECHNO-FUNCTIONAL, AND ANTIOXIDANT PROPERTIES OF TIGERNUT (CYPERUS ESCULENTUS L.) RESIDUE FLOURS." FUDMA Journal of Agriculture and Agricultural Technology 9, no. 1 (2023): 179–88. http://dx.doi.org/10.33003/jaat.2023.0901.24.
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Tigernut processing generates nutritionally-rich residue, mostly discarded as waste. This research reports for the first time the amino acid profile, phenolic profile, and pasting properties of tigernut residues. Yellow and brown tigernut residues were analysed for amino acid and phenolic profile, antioxidant, techno-functional and pasting properties. The total essential amino acids were 49 and 56% for yellow and brown tigernut residue flours, respectively. The flavonoid content and ferric reducing antioxidant property were 0.91 and 0.32 mg GAE/ g, and 3.43 and 1.41 AAE/ g for yellow and brown residue, respectively. Caffeic acid (29 – 56 mg/ 100 g), ferulic acid (39 mg/ 100 g), vanillic acid (38 mg/ 100 g), Quercetin (48 mg/ 100 g), and phenyl acetic acid (3 – 68 mg/ 100 g) occur in abundance in the residue flours. The oil absorption capacity (3.40 ml/ g), L* value (63.78), and b* value (15.61) were higher in yellow than in brown residue. Brown tigernut residue flour cooked faster (5.77 min) than yellow tigernut residue flour (6.97 min). Some essential amino acids detected were lysine, leucine, and methionine. The reports obtained in this work showed that tigernut residues have the potential to be incorporated in food due to their richness in essential amino acids, phenolic compounds, and antioxidant activity
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Besançon, Thierry E., Baylee L. Carr, and Albert Ayeni. "Weed Control and Tigernut Response to Preemergence Herbicides Applied at Transplanting." HortTechnology 31, no. 4 (2021): 514–23. http://dx.doi.org/10.21273/horttech04879-21.
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Tigernut (Cyperus esculentus var. sativus) is a type of sedge that is quickly becoming popular as a superfood. As demand for tigernut continues to increase, more information is needed to develop weed management strategies for the crop to maximize tuber yield and quality. However, no herbicide is currently labeled for use with tigernut. Experimental trials were conducted in 2017 and 2018 to assess crop safety and control of economically important weeds with preemergence herbicides for transplanted ‘NG3’ and ‘OG’ tigernut. Oxyfluorfen applied alone or mixed with pendimethalin provided excellent control (>85%) of smooth pigweed (Amaranthus hybridus), carpetweed (Mollugo verticillata), and large crabgrass (Digitaria sanguinalis), and it did not cause any tigernut injury, stunting, or yield reduction compared with the weed-free control. However, none of the treatments controlled hairy galinsoga (Galinsoga quadriradiata) satisfactorily 2 months after herbicide application. Bensulide alone or associated with oxyfluorfen caused 14% to 25% stunting of tigernut. Bensulide alone only provided short-term control of broadleaf weeds. Increased weed competition and tigernut phytotoxicity associated with bensulide resulted in a 39% reduction in tuber yield compared with oxyfluorfen alone. Finally, S-metolachlor caused up to 78% stunting and a 68% reduction in vegetative tigernut biomass (on average) compared with the weed-free control. Tuber yield was reduced 55% to 97% after S-metolachlor was applied at transplanting. Oxyfluorfen would provide effective weed control up to 8 weeks after treatment in fields where hairy galinsoga is not a weed of concern and fulfill the requirement of a weed-free period without affecting tuber yield of quality.
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Igbinovia, Edokpolor Nestor, Wisdom Omogbai Ohiwerei, Victory Oseyanhu Eromonsele, et al. "Cortisol Lowering Effect of Cyperus Esculentus in Normal Weight Male Human Subjects." Journal of Surgical Nursing and Post Operative Nursing Care 2, no. 2 (2024): 32–41. https://doi.org/10.5281/zenodo.13253119.
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<em>Tigernut contains active ingredients such as sterols, alkaloids, tannins, saponins, resins and vitamins E and C. The study investigated how the Tigernut could influence the human blood cortisol level in the normal weight male human subjects under resting condition. A total of forty (40) subjects were involved in the study. They were likewise non-habitual Tigernut chewers and aged 18-28 years were used for the study. Having taken the anthropometric data of the control subjects, they relaxed for the duration of 1hour 30 minutes. Cortisol hormone level was determined according to the method of Tiez and Andresen, using ELISA TECO kit for cortisol. In respect to the test subjects and on a different day entirely, 5g of the Tigernut was administered to each of them to be chewed as a bolus. It should be noteworthy that the same subjects used as control subjects were also used as the test subjects. After ingestion of the Tigernut, 50ml of water was given to each volunteer to flush the masticated Tigernut down the gut. The subjects were likewise allowed to rest for 1hour 30 minutes after which another blood cortisol level was taken. Statistical analyses were carried out using Graph Pad Prism Statistical Software Version 8.1. The results showed that the Tigernut significantly decreased (P < 0.05) the blood cortisol level after its consumption (from 13.36 ± 0.408 to 5.663 ± 0.139 µg/dl). Summarily, the Tigernut was observed to have a blood Cortisol lowering effect in the normal weight male human subjects. </em>
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Kehinde Oke, Emmanuel, Michael Ayodele Idowu, Abiodun Aderoju Adeola, Temitope Omuwumi Abiola, and Ibrahim Ololade Adeniji. "Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, no. 3-4 (2020): 82–90. http://dx.doi.org/10.31895/hcptbn.14.3-4.5.
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This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 4.11 to 10.35%, 4.72 to 12.28%, 2.82 to 9.81%, 0,51 to 0.78%, 0.84 to 15.61% and 50.26 to 73.25% respectively. Significant differences exist in the functional, pasting properties and viscosity of wheat and tigernut flour blends. As the substitution of tigernut flour increases, the hardness, crust and crumb moisture of the sausage increases during storage. The result of this study shows that tigernut has the advantage of improving the crude fat, total ash and crude fibre of the blends. Substitution of tigernut flour to wheat flour had a significant effect on all the functional properties of the flour blends. The pasting properties of wheat and tigernut flour blends were affected thereby leading to decreases in the peak, trough, breakdown, final viscosity, setback and peak time. The viscosity of wheat and tigernut flour blends is relatively too high and this suggests that the flour blends will be useful in production of baked products.
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Baiyeri, Kayode Paul, Onyinye Joy Okonkwo, Judith Ihechiluru Akachukwu, and Uchenna Immaculata Ezugwu. "Studies on the production of tigernut (Cyperus esculentus L.) in Southeastern Nigeria, II: Biochemical quality of tigernut in response to seven complementary fertilizer treatments." Bio-Research 22, no. 1 (2024): 2309–16. http://dx.doi.org/10.4314/br.v22i1.9.
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Part I of this series showed significant influence of fertilizer on the growth and yield of tigernut. This paper documents the effects of these complementary fertilizers on the nutritional quality of the crop. Thus, the effects of seven fertilizer treatments on the nutritional quality of tigernut were studied. Proximate, mineral, vitamins and phytochemical contents of tigernut were evaluated across the fertilizer treatments. Most of the mineral contents were significantly (p < 0.05) influenced by the fertilizer combination except for magnesium (suggesting non-responsiveness of this mineral to fertilizer treatment). On the proximate contents, ash and moisture were statistically similar while other components varied significantly. The effect of fertilizer treatment on the vitamin content was only significant on vitamins B6 and C while for the phytochemical content, only phytates and tannin were significantly (p < 0.05) influenced by fertilizer. It was conclusive that combined application of organic and inorganic fertilizer increased the carbohydrate, fibre, vitamin C, tannin and most of the mineral contents of tigernut tubers. Findings reported herewith therefore validate the application of complementary fertilizer treatment for growing tigernut in this region because of enhanced nutritional quality of the tigernut seeds.
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G.O, Komolafe, Osunde Z, and Idah P. "EFFECT OF SOME PROCESS VARIABLES ON THE STRENGTH, FLOWABILITY AND THERMAL PROPERTIES OF TIGERNUT (Cyperus Esculentus L) FLOUR." Journal of Engineering in Agriculture and the Environment 5, no. 1 (2019): 17. http://dx.doi.org/10.37017/jeae.v5i1.43.
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This work evaluated the effect of drying temperature, drying time and post sprouting sampling time (as theprocess variables) on flowability and thermal properties of tigernut flour. Response surface methodologywas employed in the experimental design. The flowability of the bulk solid tigernut flour was determined byapplying uniaxial compression test of granules using universal testing machine Instron 3369 and byapplication of the principle prescribed by Carvarlho et al., (2011) and Schulze (2011) and. thermalcharacteristics using thermal conducting probe and calibrated copper calorimeter. The result showed that thestrength of the tigernut flour at 2.01 and 3.02g/cm3 were higher than that at 1.62g/cm3 in all the studiedtigernut flour samples. The flow functions ranged from 4.01 to 4.86. tigernut flour sample from seeds tosprouted for 36 hours dried at 50oC for 12 hours had the lowest function while tigernut flour sample fromseeds sprouted for 43.53hours, dried of 56.44oC for 12.02 hours (optimized sample) had the highest flowfunction of 4.86. The friction angles which describe the flow properties of the tigernut flour ranged from41.50o to 42.20o for internal friction angle while the wall friction angles varied between 47.80 and 48.5, theangle of internal friction between the tigernut flour granules generally increased with an increase in bulkdensity in the range of 1.62 to 3.02 g/cm3, frictional factor and half hopper angle ranged from 1.51 to 1.52and 22.8 to 23o respectively. Angle of repose, Hausner ratio and Carr’s index ranged from 27.82 to 44.19;1.17 to 1.34 and 15.34 to 26.13 respectively, with easy flowability flour. Thermal conductivity, specific heatcapacity and diffusivity varied between 0.054 and 0.083Wm-1K-1; 390.73 and 1069.6 Jkg-1K-1; 1.197 10-4and 2.713 10-4m2s-1 respectively. This information could be useful in the industrial processing andhandling of tigernut flour.
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S., E. ENIDIOK, A. BELLO F., and I. UDO I. "NUTRITIONAL EVALUATION AND SENSORY ATTRIBUTES OF EKOKI PRODUCED FROM MAIZE AND ENHANCED WITH SOY AND TIGERNUT MILKS." Journal of Advances in Food Science & Technology 4, no. 4 (2017): 131–36. https://doi.org/10.5281/zenodo.1410825.
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This study was carried out to determine the effects of soymilk, tigernut milk, soy/tigernut milk and water on nutritional quality of <em>ekoki.</em> White and yellow maize were separately grounded into coarse form; while soybeans and tigernut tubers were processed into milks. Portions of the ground maize and the milks were blended with addition of crayfish, palm oil, and spices into <em>ekoki </em>mash as follows: white <em>ekoki</em> with soymilk (WES), white <em>ekoki </em>with tigernut milk (WET), white<em> ekoki</em> with soy/tigernut milk (WEST), yellow <em>ekoki</em> with soy/tigernut milk (YEST) and white <em>ekoki</em> with water (WEW) as control. The <em>ekoki</em> samples were cooked into paste and subjected to physicochemical and mineral analyses as well as sensory evaluation. The <em>ekoki</em> treatments which had protein content 14.31±0.16 to 16.74±0.20%, fat 9.90±0.29% to 12.29±0.21%, ash 3.51±0.13 to 3.85±0.04% and β carotene 122.33±0.58 to 149.20±0.26% were all higher than the control. There was significant (<em>P </em>= 0.05) difference in carotene content among the treatments with highest value in YEST. There was no significant (<em>P </em>> .05) difference in fibre and pH values between<em> ekoki</em> treatments and the control. Minerals except zinc, in all the<em> ekoki</em> treatments were higher than values for the control. In organoleptic evaluation, WEW had highest rating on flavour but least preferred on general acceptability. The use of soymilk, tigernut milk or soy/tigernut milk as blending liquid for <em>ekoki </em>production is recommended as this would enhance nutritional quality of <em>ekoki </em>and therefore promote health of the consumers.
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BELLO, A. M., N. NASIR, and W. SHAFIK. "DIGESTIBILITY AND NUTRIENTS INTAKE TRIALS ON NEW ZEALAND WHITE RABBIT AND THEIR CROSSES FED GROUPED AMOUNTS OF TIGERNUT (Cyperus esculentus)." FUDMA Journal of Agriculture and Agricultural Technology 8, no. 2 (2023): 194–99. http://dx.doi.org/10.33003/jaat.2023.0802.26.
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The study was carried out to determine the feed intake and nutrients digestibility of tigernut meal fed to New Zealand White rabbit and their crosses. Twenty four (24) bucks with a mean body weight of 523g were used within the period of twelve (12) weeks. Experimental bucks were allotted into three dietary treatments using 2×3 factorial in a Completely Randomized Design (CRD). The treatments are; T1 (control 0% tigernut), T2 (3% tigernut) and T3 (6% tigernut). The results revealed that an increase in the level of tigernut inclusion significantly increases the dietary protein (CP). T3 had the highest mean value (35.08) for Crude fibre (CF), and Ash values (6.53) whereas T2 recorded the highest mean value (9.60) for Ether extract (EE). T1 had the highest mean value for Dry Matter (DM), (94.80), Crude Protein (CP) and nitrogen free extract (NFE). T1 had the highest mean values (10.67) for CP Content. The CP intake value was significantly higher in T3 compared to other treatments. The digestibility result revealed significant difference on DM (with T2 having highest mean value of 85.85), CF (T2 having the highest mean value of 66.17), EE (With T1 having the highest mean value of 54.77), while no significant difference was observed on CP and Ash. It could be concluded from these results that tigernut can be used as energy and protein sources in the diet of New Zealand white and crosses rabbit. More trials should be conducted to further elucidate the replacement value of tigernut as feed ingredient.
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Obinna-Echem, Patience Chisa, Allbright Ovuchimeru Amadi, Comfort Chinemerem Ekuma, and Homa Fyne-Akah. "Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends." IPS Journal of Nutrition and Food Science 3, no. 1 (2023): 102–9. http://dx.doi.org/10.54117/ijnfs.v3i1.39.
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This study evaluated the physicochemical, functional and proximate composition of wheat and tigernut composite flour; and proximate composition and sensory properties of Chin-chin produced from the wheat-tigernut flours blends. The addition of tigernut flour to wheat was 10, 20, 30 and 40% representing sample A – D while 100% wheat flour (sample E) served as control. Analyses were by standard analytical procedures. pH, titratable acidity and viscosity of the flour samples ranged from 4.03 - 4.37, 0.39 - 0.80 %Lactic acid, and 9.38 - 9.58 Pa.s respectively, while sugar was 1.00 0Brix across all samples. Oil absorption capacity, water absorption capacity, dispersibility, solubility index, swelling power, bulk density and foaming capacity varied respectively from 1.22 - 1.40 g/g 1.14 - 1.34 g/g, 2.00 - 4.13%, 35.00 - 37.00 g/g, 6.45 - 7.48 g/g, 0.83 - 0.90 g/ml and 5.00 - 20.00%. Proximate composition of the flour blends varied respectively, from 5.55 - 8.79, 9.28-18.36, 2.12 - 10.91, 1.70 - 2.01, 1.31- 4.17 and 64.78-74.06% for moisture, protein, fat, ash, crude fibre, and % carbohydrates. While energy value of the flours ranged from 351.89 - 405.32 kcal/100g. Chin-chin had moisture, protein, fat, ash, crude fibre, carbohydrate and energy contents of 1.85 - 8.64, 10.06 - 16.18, 24.25 - 34.29, 1.20 - 1.70, 14.65 - 27.42, 20.79 - 41.65% and 418.03 - 493.27 kcal/100g respectively. Assessor’s degree of likeness for the chin-chin ranged from 2.85 - 7.15, 3.56 - 7.85, 3.05 - 6.60, 3.25 - 7.10, 3.65 - 8.00 and 3.06 - 7.26 respectively, for aroma, appearance, colour, crunchiness, taste, and overall acceptability. Tigernut inclusion led to a significant (p<0.05) increase in ash, fibre and carbohydrate while moisture decreased. Chin-chin from sample A with 10% tigernut flour had the highest degrees of likeness followed by sample B with 20% tigernut flour. For diversification in the use of tigernut flour, the inclusion of up to 20% can be recommended for full application in the baking industry.
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Obinna-Echem, Patience Chisa. "Utilization of Tigernut Milk in Yoghurt Production: Physicochemical Properties and Growth of Lactobacillus bulgaricus and Streptococcus thermophiles in Tigernut Yoghurt." IPS Journal of Nutrition and Food Science 3, no. 2 (2024): 123–30. http://dx.doi.org/10.54117/ijnfs.v3i2.41.
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This study investigated the physicochemical properties and growth of Lactobacillus bulgaricus and Streptococcus thermophiles in tigernut yoghurt. Yoghurt was produced from 3 sets of milk namely 100% tigernut milk, 50:50% of tigernut milk and cow milk; and 100% of cow milk. A set coded: TMYs, TCMYs and CMYs was sweetened with sugar and another set coded: TMYd TCMYd and CMYd was sweetened with date. Pasteurized milk samples were inoculated with the starter culture (1% w/v) and incubated at 43 °C for 6 and 12 h. Sample were analyzed using standard methods. pH decreased significant (P<0.05) after 6 and 12 h of fermentation from 6.44 – 3.57 and 3.52 for samples with sugar and from 6.46 –3.67 and 3.62 for samples with date. Level of pH decrease was significantly (P<0.05) highest in 100% tigernut yoghurt (TMYs and TMYd). Significant increase in TTA was >1.10 %lactic acid for all samples except for CMYd and TCMYd after 6 h. Viscosity ranged from 0.70 - 0.73 and 0.71 – 0.72 Pa.s, while TSS (oBrix) varied from 7.00 - 11.00 and 6.00 - 11.00 after 6 and 12 h respectively. Growth rate (/h) of L. bulgaricus ranged from 0.26 - 0.52 and 0.14 - 0.27 for sugar sweetened samples after 6 and 12 h and 0.24 - 0.49 and 0.12 - 0.25 for date samples. Tigernut milk supported the growth of the fermenting microbes with pH, TTA, viscosity and TSS that was comparable with those of cow milk yoghurt. Tigernut milk can therefore be utilized as a substrate in yoghurt production.
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Arogundade, T. T., E. O. Yawson, I. T. Gbadamosi, et al. "Behavioural cellular and neurochemical alterations in rat prefrontal cortex and hippocampus exposed to tigernut (Cyperus esculentus) treatment." Journal of Environmental Toxicology and Public Health 3 (December 18, 2018): 38–46. https://doi.org/10.5281/zenodo.2395804.
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Investigating substances of plant origin for therapeutic advantages over subcellular mechanisms underlying a number of physiological dysfunctions could foster the development of potent therapeutic strategies for the treatment of these dysfunctions. We explored the effects of Tigernut (<em>Cyperus esculentus) </em>consumption on neurochemical, behavioural and cellular parameters in prefrontal and hippocampal regions of rat brain. Twenty-four (24) adult male Wistar rats with an average weight of 180g±10g were randomly split into 4 (A-D) groups (n=6); Groups A – C received 10mg/kg, 20mg/kg, and 30mg/kg bodyweight of Tigernut extract respectively for 14days, while Group D served as the control receiving distilled water. Animals were sacrificed 24hours after the last day of administration. Behavioural assessment of the cortico-hippocampal neural circuitry in Tigernut–treated rats showed increased memory function compared to control, evidenced by an increase in correct spontaneous alternation in the Tigernut-treated groups. Neural malondialdehyde (MDA) levels was significantly reduced in treated rats in order of increasing dose, while the concentrations of catalase (CAT) and superoxide dismutase (SOD) were significantly increased. These observations hinted at the antioxidant properties of Tigernut. Subsequent analysis of the total antioxidant capacity in animals revealed elevated antioxidant levels significantly in the 10mg/kg and 20mg/kg groups. Furthermore, the microarchitecture of the prefrontal cortex and hippocampus appeared normal and well-structured. Our results show that Tigernut has neurotherapeutic and antioxidant properties at moderate doses and can therefore, be used to augment the endogenous production of antioxidants in the different brain regions.
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Oluwakemi, Afuape Zainab, Oke Emmanuel Kehinde, Idowu Michael Ayodele, Olorode Omobolanle Omowunmi, and Omoniyi Saheed Adewale. "Physical and chemical properties of tigernut oil as influenced by variety and method of extraction." Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 45, no. 1 (2021): 129–40. http://dx.doi.org/10.35219/foodtechnology.2021.1.09.
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This study was carried out to investigate the physical and chemical properties of tigernut oil as influenced by variety and methods of extraction. Oil was extracted from yellow and brown varieties of tigernut using mechanical screw press and N-hexane, and it was characterized for physical and chemical composition. The moisture content, acid value, free fatty acid, iodine value, saponification value and peroxide value for tigernut oil from extraction methods ranged from 2.97 to 3.30%, 0.28 to 0.56mgKOH/g, 0.55 to 1.12g/100g, 66.11 to 69.75gI/100g, 174.93 to 210.06mgKOHg and 0.27 to 0.56MgH2O2, respectively. The range of values for specific gravity, percentage impurity, cloud point, smoke point and melting point are: 0.64 to 0.99g/ml, 0.15 to 0.24%, 9.00 to 25.5°C, 170.5 to 204.5°C and 18.0 to 28.5°C, respectively. However, the study showed that both the physical and chemical composition of tigernut oil were affected by the extraction methods used in this study.
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Olaoye, OA. "Determination of amino acids and physico-chemical properties of juice samples produced from five varieties of tigernut (Cyperus esculentus)." Chemistry Research Journal 1, no. 3 (2016): 1–6. https://doi.org/10.5281/zenodo.13995747.
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Production of tigernut juice from four varieties of tigernut (<em>Tiger-Var01</em>, <em>Tiger-Var02</em>, <em>Tiger-Var03</em> and <em>Tiger-Var04</em>) was carried out in this study, with the aim of analysing some of its chemical properties and amino acids. The organoleptic properties of the juice samples were also investigated. The pH of the juice samples ranged between 6.57 and 6.61, with the <em>Tiger-Var01</em> sample having the highest value. Juice sample from <em>Tiger-Var03</em> recorded higher ash content (%) of 0.39 than others while <em>Tiger-Var04 </em>had the highest protein of 2.51. There was no significant difference (p>0.05) between most of the chemical properties of the juice samples. Microbial analysis showed that counts (log cfu/ml) of between 3.45 and 4.27 were recorded for the juice samples, with <em>Tiger-Var04 </em>having the highest count. Yeast and mould counts were below 2.6 while counts of coliforms and staphylococci were below 2.0. Glutamic acid was present in higher concentrations (> 10 g/16 g N) than others in all the tigernut juice samples. Other amino acids that were present in considerable quantities include aspartic acid, arginine, leucine and serine, each of which occurred at levels higher than 3 g/16 g N in all samples. Essential amino acids such as leucine, isoleucine, threonine and valine were recorded in the tigernut juice samples, suggesting that tigernut could offer some amino acids needed by the body. Mean scores were higher than 5.0 in all the organoleptic attributes tested. It was concluded that acceptable juice could be produced from the four tigernut varieties.
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Djomdi, Bakari Hamadou, Olivier Gibert, et al. "Innovation in Tigernut (Cyperus Esculentus L.) Milk Production: In Situ Hydrolysis of Starch." Polymers 12, no. 6 (2020): 1404. http://dx.doi.org/10.3390/polym12061404.
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Tigernut tubers (Cyperus esculentus) are used for the production of vegetable milk, commonly known as “Horchata de chufa” in Spain. The presence of starch in the tuber limits the yield of the milk, since this carbohydrate gelatinizes during the pasteurization of the milk and leads to the considerable solidification of this drink. The present work aims to improve the yields and extraction practice of the milk by an in situ hydrolysis of starch, using exogenous amylases of industrial or vegetable origin. The obtained results show that sprouting improves the extraction yields of tigernut milk, which goes from 50% to about 70%. This improvement in milk yield corresponds to a hydrolysis of about 35% of the starch in the tuber. The use of exogenous amylases leads to starch hydrolysis rates of 45% and 70%, respectively, for amylolytic extracts from sprouted tigernut tubers and amylase, with the corollary of a natural increase in the sweetness of milk. This technical approach makes it possible to produce a naturally sweetened tigernut milk which easily lends itself to pasteurization without a significant increase in viscosity.
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Bou NDIAYE, El Hadji Moussa DIOP, Khadim NIANE, et al. "Use of starch and actived tigernut by-product from the extraction of tigernut (Cyperus esculentus) milk for the purification of used cooking oils." GSC Advanced Research and Reviews 20, no. 2 (2024): 119–27. http://dx.doi.org/10.30574/gscarr.2024.20.2.0150.
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The management of used cooking oils represents a real economic and environmental challenges. The search for bioadsorbents allows for the pre-treatment of used oils suitable for reuse. Tigernuts starch and by-product from the extraction of tigernut milk are used as bioadsorbent in the purification of used oil. The objective of this study is to reduce the acid and peroxide values. Used oil is treated with 8 and 12% starch during 10, 20, 30 and 40 min heating. Activated by-product were used as adsorbent at 1 and 2% after adsorption with starch. The results show abatement rates ranging from 1.65 to 27.51% for the acid value and from 39.16 to 73.48% for the peroxide value for 8% starch. Reductions rate of 23.50 to 34.44% and 58.06 to 71.33% respectively for the acid and peroxide values during treatment with 12% starch. The oil pre-treated with 8% starch shows an acid number reduction from 28.58 to 38.40% with 1% residue. Peroxide value shows reductions of 75.74 to 80.15% with 1% residue and 77.37 to 80.66% with 2% residue. The pre-treatment with 12% starch shows an acid value reduction ranging from 27.88 to 49.01% and from 14.0 to 35.08% with 1 and 2% residues. The peroxide value abatement ranges from 60.26 to 85.12% and from 77.37 to 87.33% with 1 and 2% residues. Tigernut starch can be used to purify used frying oils. However, its effectiveness is seen more in reducing the peroxide value. The combination of activated by-product and starch is more effective.
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Bou, NDIAYE, Hadji Moussa DIOP El, NIANE Khadim, et al. "Use of starch and actived tigernut by-product from the extraction of tigernut (Cyperus esculentus) milk for the purification of used cooking oils." GSC Advanced Research and Reviews 20, no. 2 (2024): 119–27. https://doi.org/10.5281/zenodo.14948766.
Full textAbstract:
The management of used cooking oils represents a real economic and environmental challenges. The search for bioadsorbents allows for the pre-treatment of used oils suitable for reuse. Tigernuts starch and by-product from the extraction of tigernut milk are used as bioadsorbent in the purification of used oil. The objective of this study is to reduce the acid and peroxide values. Used oil is treated with 8 and 12% starch during 10, 20, 30 and 40 min heating. Activated by-product were used as adsorbent at 1 and 2% after adsorption with starch. The results show abatement rates ranging from 1.65 to 27.51% for the acid value and from 39.16 to 73.48% for the peroxide value for 8% starch. Reductions rate of 23.50 to 34.44% and 58.06 to 71.33% respectively for the acid and peroxide values during treatment with 12% starch. The oil pre-treated with 8% starch shows an acid number reduction from 28.58 to 38.40% with 1% residue. Peroxide value shows reductions of 75.74 to 80.15% with 1% residue and 77.37 to 80.66% with 2% residue. The pre-treatment with 12% starch shows an acid value reduction ranging from 27.88 to 49.01% and from 14.0 to 35.08% with 1 and 2% residues. The peroxide value abatement ranges from 60.26 to 85.12% and from 77.37 to 87.33% with 1 and 2% residues. Tigernut starch can be used to purify used frying oils. However, its effectiveness is seen more in reducing the peroxide value. The combination of activated by-product and starch is more effective.
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Oyetayo, Victor Olusegun, and Olabisi Omowunmi Adebisi. "Chemical and antioxidant properties of two non-dairy probiotic drinks produced from tigernut (Cyperus esculentus) and soybean (Glycine max)." Croatian journal of food science and technology 15, no. 2 (2023): 205–16. http://dx.doi.org/10.17508/cjfst.2023.15.2.08.
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Probiotic drinks have become more popular and the desire for new flavours among consumers necessitates the development and production of improved probiotic drinks. In the present study, the reducing sugar, mineral content, antinutritional and antioxidant properties of non-dairy probiotic drinks produced from tigernut milk and soy milk were investigated. Probitication of the non-dairy milk results in the reduction of reducing sugars and antinutrient contents of the drinks. Probioticated tigernut milk sample (T2) has the least reducing sugar content (4.63%), while the highest was found in soy milk sample S2 (4.81%). However, there were significant increases in the mineral content and antioxidant properties of the probioticated non-dairy drinks compared to the non probioticated nondairydrinks. The ferric reducing antioxidant power (FRAP), DPPH, and Fe2+ chelation activities of probioticated tigernut milk increased from 0.5% extract to 0.84% extract, 73.18% to 91.70% and 36.30% to 39.02% in samples T12, T2 and T1, respectively. The same increase was also observed in the probioticated soy milk compared with the unprobioticated. Results from this study revealed that probiotication enhances the mineral content and antioxidative capacity of milk from soybean and tigernut.
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Obasi BC and Mani VN. "Evaluation of sensory and microbiological quality of tigernut milk drink sweentened with date palm fruit." International Journal of Science and Research Archive 10, no. 1 (2023): 218–88. http://dx.doi.org/10.30574/ijsra.2023.10.1.0719.
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This study investigated sensory properties and microbiological quality of tigernut milk drink sweetened with date palm fruit. Six samples of the drink were prepared in various ratios, tigernut milk control (TMC 100%), date palm slurry control (DSC 100%) tigernut milk and date slurry (TMD1 90:10, TMD2 80:20, TMD3 70:30, and TMD4 60:40) respectively. The samples were pasteurized at 72°C for five minutes. The tiger nut milk were evaluated using 15- member semi-trained panelists on a 9-point hedonic scale and statistical analysis were carried out on their responses. The result for sensory evaluation revealed that there was significant difference (P < 0.05) among all the samples analyzed in terms of taste, aroma, colour, flavor and general acceptability. However, sample TMD4 was the most preferred in terms of all the parameters assessed which had a range from (6.1-7.5). Standard microbiological methods were used to isolate, characterize and identify microbial isolates. The result obtained for microbial load for total aerobic plate count, coliforms and fungi ranged from 1.90x103–1.26x106, 3.20x103 –1.6x106, and 2.8x103–7.25x105 cfu/ml respectively. The result for microbial flora revealed the following species of microorganisms; E. coli (21%), Staphylococcus aureus (16%), Proteus vulgaris (19%), Bacilli (16%), Salmonella typhi (6%), and Streptoccoccus (8%). The study concluded that milk from tigernut and date palm fruit sources could serve as an alternative for diary milk, and that the date palm demonstrated the potential of being used as an alternative sweetener for tigernut milk drink production based on the general acceptability of the product.
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Ayeni, Albert O. "Hoop House and Field Evaluation of Tigernut (Cyperus esculentus L. var. sativus Boeck) Selections in New Jersey, USA." Plants 11, no. 7 (2022): 897. http://dx.doi.org/10.3390/plants11070897.
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Tigernut or ‘chufa’ (Cyperus esculentus L. var. sativus) is gaining popularity in the United States as a high energy tuber crop known for sweet and chewy taste, 40–45% gluten-free digestible carbohydrate, high dietary fiber content, healthful fatty acid profile (73% monounsaturated, 18% saturated, 9% polyunsaturated—similar to olive oil), high oleic acid, and high P, K, and vitamins C. E. Tigernut tubers were obtained from specialty crop markets in central NJ and purchased online from commercial distributors as propagules for transplants for hoop house and field production studies. Nine tigernut selections were also evaluated under NJ hoop house culture conditions for growth habit and in the field for adaptation and productivity We concluded that tigernut production is feasible in NJ based on the results of these experiments. The growth patterns of three selections (GH, MV and SK) were studied and characterized. Foliage growth was similar in the three selections. Plant height ranged from an average of 90 cm in GH to 110 cm in MV and SK; side shoot production capacity ranged from 13 shoots per propagule in GH to 20 or more in MV and SK over 14 weeks. Over 99% of tubers in MV and SK were located within the upper 5 cm of the growth media (Pro-Mix BX brand) but tubers of GH were observed at greater soil depths (~20 cm). Tubers varied from spherical (round) in shape in GH and SK to oblong (elongated) in MV. In the field the best growth and tuber yields from NG3 and T-USA selections were obtained under black or white-over-black plastic mulch in conventionally managed plots. Tubers showed high levels of Fe (168–218 ppm) and Zn (39–50 ppm) implying that they should be a good source of these essential elements in human diet. Studies also showed that the tigernut tuber cannot survive the cold winter months in the field in NJ, therefore minimizing the fear of “tigernut invasion” of agronomic fields in NJ and similar agroecosystems.
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Zhao, Yongguo, Xiaowen Fu, and Zhi Zou. "Insights into Genes Encoding LEA_1 Domain-Containing Proteins in Cyperus esculentus, a Desiccation-Tolerant Tuber Plant." Plants 13, no. 20 (2024): 2933. http://dx.doi.org/10.3390/plants13202933.
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LEA_1 domain-containing proteins constitute a class of late-embryogenesis-abundant proteins that are highly hydrophilic and predominantly accumulate in mature seeds. Though LEA_1 proteins have been proven to be essential for seed desiccation tolerance and longevity, little information is available on their roles in non-seed storage organs. In this study, a first genome-wide characterization of the LEA_1 gene family was conducted in tigernut (Cyperus esculentus L., Cyperaceae), whose underground tubers are desiccation tolerant with a moisture content of less than 6%. Five family members identified in tigernut are comparative to four to six found in seven other Cyperaceae plants, but relatively more than three reported in Arabidopsis. Further comparison of 125 members from 29 plant species supports early divergence of the LEA_1 family into two phylogenetic groups before angiosperm radiation, and gene expansion in tigernut was contributed by whole-genome duplications occurring after the split with the eudicot clade. These two phylogenetic groups could be further divided into six orthogroups in the momocot clade, five of which are present in tigernut and the remaining one is Poaceae specific. Frequent structural variation and expression divergence of paralogs were also observed. Significantly, in contrast to seed-preferential expression of LEA_1 genes in Arabidopsis, rice, and maize, transcriptional profiling and qRT-PCR analysis revealed that CeLEA1 genes have evolved to predominantly express in tubers, exhibiting a seed desiccation-like accumulation during tuber development. Moreover, CeLEA1 transcripts in tubers were shown to be considerably more than that of their orthologs in purple nutsedge, another Cyperaceae plant producing desiccation-sensitive tubers. These results imply species-specific activation and key roles of CeLEA1 genes in the acquisition of desiccation tolerance of tigernut tubers as observed in orthodox seeds. Our findings not only improve the understanding of lineage-specific evolution of the LEA_1 family, but also provide valuable information for further functional analysis and genetic improvement in tigernut.
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E, Kiridi Emily G., Solomon M. Uvoh, Blessing Dum-Awara L, and Odikeme Eyidenghabofa David. "Hormoanl and Semen Production Response to Oral Combination of Tigernut, Soybean, Datefruit Extract and Cod Liver Oil Administration in Male Wistar Rats." East African Scholars Journal of Medical Sciences 7, no. 05 (2024): 160–65. http://dx.doi.org/10.36349/easms.2024.v07i05.003.
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Aim/objective: This study assess the effect of combined oral administration of tigernut, datefruit, soybean extract and liquid codliver oil on semen and hormonal indices such as sperm count, viability, ph., testosterone, FSH, LH, PSA etc using male wistar rats. Methods: The Tiet and Layman methods were used to determine the concerned hormones analyzed while the PSA and semen was calculated using calibrated curve method and hemocytometer Method. The animals were grouped into two phases. Hormonal (1) phase: This consist of 25 animals with group (1) serving as the control, (2) received 1000mg/kg soybean, (3) received 800mg/kg tigernut and datefruit, (4) 800mg/kg of combined extract of tigernut, datefruit, and soybean daily while group5 received a standard drug of 500mg/kg codliver oil daily. Phase (2) Semen analysis: This phase consist of 35 animals with group (1) also serving as control but group (2) receive 1400mg/kg tigernut, (3) receive 800mg/kg datefruit, (4) receive 1000mg/kg soybean, (5) receive 800mg/kg datefruit/tigernut, (6) receive 800mg/kg of tigernut, datefruit, and soybean extract each daily while group7 was administered 500mg/kg codliver oil daily for 35days. Results: The outcome of this study indicate an increase mean values for insulin, LH and testosterone among the test group compared with control. The FSH level was significantly higher in group2 (3.60m/u/ml) but decreases in group3 - group5 compared with the control (3.00m/u/ml) level. There was a significant positive correlation that exist between FSH and LH while the PSA levels are within normal range. Both active and sperm count were increased in percentage and in millions among group5 and group6 administered the combined extract of the fruits daily in comparison with control group. A significant increase level of testosterone and improved normal/active sperm count among the test group administered soybean extract and codliver oil daily was observed. Conclusion: This study is a break through on ..
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Maduka, N., and F. S. Ire. "Tigernut Plant and Useful Application of Tigernut Tubers (Cyperus esculentus) - A Review." Current Journal of Applied Science and Technology 29, no. 3 (2018): 1–23. http://dx.doi.org/10.9734/cjast/2018/43551.
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Doue, Ginette Gladys, Mariame Cisse, Rose-Monde Megnanou, and Lessoy Thierry Zoue. "NUTRITIONAL VALUE AND SENSORY DESCRIPTION OF "ATADJON BASSAMOIS", A TRADITIONAL INFANTILE PORRIDGE BASED ON TIGERNUT (CYPERUS ESCULENTUS, L.)." International Journal of Research -GRANTHAALAYAH 9, no. 12 (2022): 259–72. http://dx.doi.org/10.29121/granthaalayah.v9.i12.2021.4421.
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Child malnutrition is still a public health problem in Côte d'Ivoire, mainly due to poor feeding practice linked to the low nutritional value of the staple foods used for child nutrition. However, the introduction of tigernut, proteins and lipids rich tuber, in the dietary habits of these children could constitute an interesting nutritional alternative to solve this problem. The objective of this work was to valorize the tigernut-based porridges for their use as complementary food in the diet of weaning children. To this end, physicochemical and organoleptic characteristics of four formulations AB1, AB4, RB2 and SB3 were studied. The atadjon formulations, especially AB1, presented the highest density in energy (95.70 Kcal/100g), protein (5.37 %), lipids (3.8 %) and the lowest contents in anti-nutrients with 2.17% in fiber, 36.6% in oxalates, 65.54% in tannin and 0% in phytates, contrary to the rice (RB2) and tigernut (SB3) control porridges. In addition, the atadjon formulations AB4 and AB1 were preferred to the control because of their sweet taste, tigernut flavor, brown color and flowability according to PCA analysis. Thus, this study indicates that these traditionally prepared porridges could be suitable for children receiving an average level of breastfeeding and three meals per day.
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Ayodele, Idowu Michael, Adeola Abiodun Aderpju, Oke Emmanuel Kehinde, Amusa Ayodeji Joseph, and Omoniyi Saheed Adewale. "Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie." Croatian journal of food science and technology 11, no. 1 (2019): 30–36. http://dx.doi.org/10.17508/cjfst.2019.11.1.04.
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This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 –10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70 -0.75 g/mL, 0.62 -0.96%, 4.06 -4.47 g/g, and 2.45 -13.7% respectively. Peak, trough, breakdown, final, and setback viscosities, peak time, and pasting temperature ranged from 113.6 -135.9 RVU, 76.7 -90.2 RVU, 36.0 -45.8 RVU, 170 -183.7 RVU, 91.0 -93.6 RVU, 5.07 -6.03 min, and 88.4 -90.0 RVU respectively. In terms of appearance, the meat pie samples prepared from tigernut-substituted flour blends did not show significant difference (p &lt; 0.05) from the control sample. The control sample had the highest overall acceptability, although samples from the composite blends were also found to be acceptable. Hence, tigernut pomace flour could be substituted for wheat at the amount of 10% to produce an acceptable meat pie.
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Obinna-Echem, Patience Chisa, Allbright O. Amadi, and Siyeofori A. Ogan. "Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour." IPS Journal of Nutrition and Food Science 3, no. 1 (2023): 86–93. http://dx.doi.org/10.54117/ijnfs.v3i1.38.
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This study investigated the physicochemical, functional and protein content of tigernut-soybean flour blends with the protein and sensory properties of cookies from the flour blends. Tigernut (Cyperus esculentus) and soybean (Glycine max) was mixed in the ratio of 90:10, 80:20, 70:30, 60:40, 50:50, coded as sample B, C, D, E and F respectively, while 100% wheat flour (sample A) served as control. All the analysis was carried out using standard analytical procedures. pH, total titratable acidity (% lactic acid), viscosity and total soluble solids (oBrix) ranged respectively, from 4.21 - 5.37, 0.021 - 0.039, 9.43 - 2.18 and 1.00 - 4.50% sugar. Least gelation capacity, oil absorption capacity, water absorption capacity, bulk density, dispersibility, swelling power, solubility and foaming capacity ranged from 0.10 - 0.50%, 1.64 - 1.81g/g, 1.23 - 2.13g/g, 0.45 - 0.55g/g, 31.00-36.00%, 3.87 - 5.68g/g, 13.59 - 29.32% and 15.00 - 25.00%for There was significant (p<0.05) increase in protein content of the flour (8.68 – 14.81%) and cookies (7.81 – 16.94%) with increase in soybean. Cookies produced from 60:40 % tigernut-soybean flour (sample E) had the highest degree of likeness for colour, aroma, appearance and overall acceptability in the range of like slightly to like moderately. The increase in protein and degree of likeness of the tigernut-soybean cookies suggests that the flour blends can substitute for wheat flour at levels of 70:30 and 60:40% in the production of acceptable cookies of nutritional quality.
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Baiyeri, Kayode Paul, Ihechiluru Akachukwu, Onyinye Joy Okonkwo, and Uchenna Immaculata Ezugwu. "Studies on the production of tigernut (Cyperus esculentus L.) in Southeastern Nigeria, I: Effect of seven complementary fertilizer treatments on growth and yield of tigernut in pot." Bio-Research 22, no. 1 (2024): 2302–8. http://dx.doi.org/10.4314/br.v22i1.8.
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Tigernuts have so many food and medicinal potentials as it contains some amount of vitamins, minerals and phytochemicals. Despite the food and health benefits associated with this tuber, its production in southern Nigeria is at an abysmal level probably due to lack of knowledge for its production or utility. This experiment was conducted at the University of Nigeria Teaching and Research Farm to evaluate the effect of seven complementary fertilizer treatments on the growth and yield of tigernut. The experiment is an attempt to develop appropriate agronomic practice that will assure regular cultivation culture. The experimental design was a completely randomized design with seven fertilizer treatments and replicated 10 times. Treatments were NPK 15:15:15 (300 kg/ha), NPK 20:10:10 (300 kg/ha), poultry manure, PM, (5 t/ha), NPK 15:15:15 (150 kg/ha) + 3 t/ha PM, NPK 20:10:10 (150 kg/ha) + 3 t/ha PM, K-nitrate (100 kg/ha) + Ca-nitrate (100 kg/ha) + 2.5 t/ha PM and control (No fertilizer application). Fertilizer treatments significantly (p < 0.05) influenced growth and yield parameters except fresh weight of leaves, length of longest root and weight of seed planted. Significantly (p < 0.05) superior values of growth and yield parameters were obtained in plants grown with NPK 15:15:15 (300 kg/ha), followed closely by the application of NPK 20:10:10 at 150 kg/ha plus 3 t/ha PM. This study recommends application of NPK 15:15:15 (300 kg/ha) or the combined application of organic and inorganic fertilizer (NPK 20:10:10 at 150 kg/ha plus 3 t/ha PM) to boost the yield and growth of tigernut.
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Adeodu, Adefemi Omowole, Ilesanmi Afolabi Daniyan, Funmilayo Deborah Adewumi, George Orgwara, and Monisola Adewale. "Effects of Nanoclay on the Tensile Strength and Microstructure of Tigernut Fibre- Epoxy Composites (NFPCs)." Key Engineering Materials 917 (April 13, 2022): 3–9. http://dx.doi.org/10.4028/p-87w95f.
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Natural fibres have gained huge attention of researchers in the field of composite manufacturing due to its low cost, biodegradability, availability and high performance. However, due to its high hydroxyl content of cellulose, natural fibre is susceptible to water absorption which invariably adversely affects properties of the composite. Researchers have proved that nano-materials such as nanoclay mixed with the polymer composites can overcome the problem. This study investigates tensile strength and microstructural property of tigernut fibres reinforced polymer composites tailored to automotive application. Tigernut fibres mixed with nanoclay of size 50≤µm, were used to reinforce epoxy in three levels of loading 2, 4, 6 % respectively. The composite was prepared by shear mixing of polymer and the reinforcements, followed by lamination and curing of the composite. The tensile strength and microstructural property of the composites produced were examined. The results show that tensile strength increases as the percentage weight fraction of the reinforcement increases. The microstructures show good interfacial adhesion between reinforcement and polymer matrix. Tigernut fibre show a sustainable material useful for automotive applications.
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Onyimba, I. A., M. S. Chomini, M. O. Job, et al. "Evaluation of the Suitability of Tigernut Milk and Tigernut-Cow Composite Milks for Yoghurt Production." European Journal of Biology and Biotechnology 3, no. 2 (2022): 38–44. http://dx.doi.org/10.24018/ejbio.2022.3.2.366.
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The cost of animal milk used in yoghurt production in Nigeria has continued to rise, making the price of yoghurt to become prohibitive. This study investigated the suitability of tiger nut milk for yoghurt production. Five milk formulations prepared from tiger nut milk and cow milk were used to produce yoghurts. pH and titratable acidity (TA) of the milks and yoghurts were determined. The yoghurts were assessed for total plate count (TPC), total fungal count (TFC), fat content and sensory properties. Sensory properties were evaluated by a 10-man taste-panel using a 5-point hedonic scale. pH values of the yoghurts ranged from 3.94 – 4.68. TA values ranged from 0.56 – 0.64. TPC of the yoghurts ranged from 1.0 x 102 – 1.3 x 103 cfu/ml while TFC ranged from 0.1 x 101 – 0.3 x 101. The microbial counts of the yoghurt samples were within acceptable safety limits. The yoghurts were generally acceptable to the panelists. There were significant (P < .05) differences in the sensory scores for appearance, taste, texture, and overall acceptability. Tiger nut-cow milk (75:25) yoghurt had the highest appearance and taste scores while tiger nut milk (100) yoghurt had the highest texture and overall acceptability scores. Tiger nut milk (100) yoghurt was the most preferred yoghurt with an overall acceptability score of 4.8±0.42 followed by tiger nut-cow milk (75:25) yoghurt. Yoghurts analysed had fairly high fat contents. The study showed that tiger nut milk and tiger nut-cow milk composites could be used as alternatives to cow milk for yoghurt production.
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Abdulfatai, Jimoh, Abdulkareem Ambali Saka, Ayo Samuel Afolabi, and Kadiri Diana. "Development and Characterization of Beverages from Tigernut Milk, Pineapple and Coconut Fruit Extracts." Applied Mechanics and Materials 248 (December 2012): 304–9. http://dx.doi.org/10.4028/www.scientific.net/amm.248.304.
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Two species of tigernut tuber (yellow and brown i.e. fresh and dried) were processed in different ways to formulate three new products, Product 1-Apple Tigernut Beverage (ATB), Product 2-Pineapple Tigernut Beverage (PTB) and Product 3-Coconut Tiger nut Beverage (CTB). ATB, PTB and CTB were blends of Apple juice, Pineapple juice and Coconut milk with the Tiger nut milk (yellow and brown mixed separately) by substitution at ratio (YTM:AJ, BTM:AJ) (YTM:PJ, BTM:PJ) (YTM:CJ, BTM:CJ) 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100. These samples were evaluated for their chemical composition, physiochemical properties, vitamins, mineral content, sensory and shell life and the samples maintained a good statue. Statistical analysis was carried out in chemical composition of which the result significant difference (P ≤ 0.05) existed between yellow tiger nut milk brown tiger nut milk at 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 but sample 0:100 of AJ, PJ and CJ were not significantly difference (P > 0.05). From the chemical composition results it was observed that the beverages had high content of moisture, carbohydrate and energy value. However, the beverages were fairly rich in protein, ash and fat contents. The microbial result of fungi was a bit at variance with standard record. Although, all samples were highly accepted but coconut tigernut beverage had the highest acceptability. Microbial content ranged from zero growth to 103cfu/ml which was not critical to the wholesomeness of the products. Furthermore, samples were stored in an air tight container in a cool place and were seen to last for 10 days before fermentation set in, hence, the presence of CO2increased their shell life.
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Ajayi, Olasunmbo, and Praise Odebode. "Impact of Starter Culture Fermentation on the Nutritive Quality of Multigrain Ogi Enriched with Tigernut Flour." Tropical Journal of Natural Product Research 9, no. 4 (2025): 1665. https://doi.org/10.26538/tjnpr/v9i4.40.
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'Ogi', is a product of the fermentation of cereal(s), either maize (Zea mays), sorghum (Sorghum vulgare), or millet (Pennisetum glaucum), or combination of cereals. There is nutrient loss during traditional methods of production, resulting in low protein content. The addition of protein-rich foods such as Tigernut (Cryperus esculentus), can improve the nutrients. This study focused on ameliorating nutrient loss observed during the fermentation process of ogi, with the addition of protein-rich tigernut. Eight samples were prepared from multigrain and tigernut flours (100:0; 70:30; 60:40; and 50:50). One batch was spontaneously fermented (SPF) while starter culture fermented (SCF) was included in the second batch. Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus microorganisms in yoghurt starter culture was used to ferment the cereals. Physicochemical properties, nutritional, sensory, and microbial content were determined. The pH of samples ranged from (1.9 to 3.5). During sensory evaluation, panelists preferred 100:0 and 70:30 spontaneously fermented (SPF) and starter culture fermented (SCF) ogi’ samples and were selected for further analyses. Moisture (%) range was (2.47±0.01 to 2.68±0.04), protein (28.4±0.3 to 31.66±0.2), ash (4.88±0.09 to 5.79±0.04), fibre (5.95±0.6 to 8.53±0.3), fat (6.7±1.1 to 8.3±0.2). Calcium ranged from (126.9±0.5 to 151.4±0.1), potassium (148.7±0.3 to 172.5±0.5), magnesium (54.1±0.6 to 91.5±0.1), phosphorous (75.2±0.1 to 89.7±0.1) and lead (0.03±0.0 to 1.1±0.01) (mg/kg). The total viable count, Enterobacteriaceae and fungal counts ranged from (7.9×107 to 2.9×108 CFU/mL), (1.6×104 to 1.9×105 CFU/mL), and (1.5×107 to1.5×108 CFU/mL) respectively. Nutrient composition of ogi was improved upon by the addition of tigernut and fermented with starter culture.
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Regina, Kadjo Mah Marie Laure, Yeboue Kouamé Hermann, Anin Atchibri Anin Louise, Farman Ouattara Ahmed, Ahui Bitty Marie Louise, and Kati Coulibaly Seraphin. "Evaluation of the Physicochemical Parameters and Nutrient of Milk Powder of Tigernut (Cyperus esculentus L.)." EAS Journal of Nutrition and Food Sciences 5, no. 05 (2023): 158–64. http://dx.doi.org/10.36349/easjnfs.2023.v05i05.004.
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The aim of this study was to evaluate the biochemical characteristics of tigernut milk powder and its effects on the growth of pups fed on breast milk. To achieve this objective, the physicochemical parameters, macronutrient content, minerals, antioxidants and anti-nutritional factors of tigernut milk powder were determined. At the end of the experiment, it was found that the milk powder had a pH (5.63 ± 0.01), a titratable acidity content (0.04 ± 0.01%) and a moisture content (4.73 ± 0.29 %) favourable to its preservation. It contains macronutrients such as carbohydrates (59.78 ± 1.34 %), fiber (15.86 ± 0.80 %), total sugars (10.28 ± 0.08%), reducing sugars (4.21 ± 0.66%), protein (3.22 ± 0.04 %), fat (31.50 ± 0.11 %) and an energy value (535.55 ± 1.20 kcal). The milk powder had an ash content of 1.37 ± 0.19%, with high levels of calcium (119.33 ± 1.15 mg/100g), potassium (799.23 ± 1.98 mg/100g), sodium (102.11 ± 1.46 mg/100g), phosphorus (148.06 ± 0.62 mg/100g) and magnesium (94.44 ± 0.83 mg/100g). Certain therapeutic compounds were determined, such as antioxidant factors: polyphenols (3.87 ± 0.08 mg EAG/100g), tannins (0.88 ± 0.1 mg ETA/100g), flavonoids (0.05 ± 0.1 mg EQ/100g) and vitamin C (100 mg/100g) and anti-nutritional factors: oxalates (5.86 ± 1.03 mg) and phytates (34.66 ± 0.18 mg). These results enable us to assess the nutritional quality of milk powder from tigernut.
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Adeloye, Jumoke Bukola, and Precious Uhakheme. "Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (2019): 139–46. http://dx.doi.org/10.2478/aucft-2019-0017.
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Abstract Popsicle is a flavored and edible ice on stick that can be produced with dairy products. This study aimed to investigate the possibility of using milk from tigernut as a non-dairy source and date palm fruits as sweetener for producing popsicles with enhanced bioactive properties and acceptability. Tigernut milk-based popsicles sweetened with sugar, unroasted date or roasted date were made. The physical properties, antioxidant activity, total phenolic content, melting rate, and sensory characteristics were evaluated. The roasting process significantly influenced the total phenol, antioxidant activity and sensory characteristics of the popsicles. Melting resistance was higher in the popsicles containing both the roasted and unroasted dates compared to the sugar sweetened popsicles. Popsicles sweetened with roasted dates exhibited the most acceptable sensory properties in terms of flavour, taste and overall acceptability.
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Akinwande, Fidelis, Hannah Temitayo Olaleye, and Tolulope Oresanya. "Quality attributes of cookies from wheat, lima bean and tigernut composite flour." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 18, no. 1-2 (2023): 22–28. http://dx.doi.org/10.31895/hcptbn.18.1-2.2.
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Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability.
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N, Archibong, A., Orji, E. A, Oyama, S. E, Njoku, A. N, Okoi D. O, and Mfem C. C. "Anti -Anaemic Potentials of Tigernut Extract Administered on Rat Exposed to Phenylhydrazine Induced Toxicity." Saudi Journal of Medicine 8, no. 03 (2023): 120–28. http://dx.doi.org/10.36348/sjm.2023.v08i03.008.
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Anaemia is a public health problem that affect both the rich and poor, and it possess a serious challenge to the health care profession, consequently this research is therefore aim at investigating the anti - anaemic potentials of Tigernut (C. esculentus) extract administered to albino wistar rats exposed to Phenylhydrazine induced toxicity. Forty (40) male albino Wistar rats weighing between 180- 250g were used for this study. They were randomly divided into four (4) groups of ten (10) rats each. Control group received normal feed and drinking water. Extract group received 600mg/kg bw of aqueous extract of Tigernut orally, PHZ group received PHZ induction and PHZ + Extract group received PHZ induction + 600mg/kg bw of aqueous extract of Tigernut. The feeding regimens lasted for 4 weeks, after which blood samples were collected via cardiac puncture for estimation of different parameters. Results showed that ingestion of aqueous extract of C. esculentus was able to reverse the significant decrease in RBC (p<0.01), HB (p<0.001), PCV (p<0.001) and Fe+ (p<0.01) values occasion by PHZ induction, back to appreciable level. In conclusion ingestion of C. esculentus extract is capable of reversing the derogatory effect imposed on hemopoietic processes following PHZ induction. Since C. esculentus is cheap and readily available it can therefore be recommended for the management of anaemic condition pending the availability of a viable health facility.
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Umaru, Hauwa Aduwamai, Isaac John Umaru, Aminu Atiku, and Kerenhappuch Isaac Umaru. "Influence of different processing methods on proximate and anti- nutritional value of tigernuts (Cyperus esculentus L.)." GSC Biological and Pharmaceutical Sciences 3, no. 3 (2018): 029–34. https://doi.org/10.5281/zenodo.4307047.
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Tigernut (<em>Cyperus esculentus</em>) 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 (<em>Cyperus esculentus</em>) 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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E. Sanful, Rita. "Production and Sensory Evaluation of Tigernut Beverages." Pakistan Journal of Nutrition 8, no. 5 (2009): 688–90. http://dx.doi.org/10.3923/pjn.2009.688.690.
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Zou, Zhi, Xiaowen Fu, Chunqiang Li, Xiaoping Yi, Jiaquan Huang, and Yongguo Zhao. "Insights into the Stearoyl-Acyl Carrier Protein Desaturase (SAD) Family in Tigernut (Cyperus esculentus L.), an Oil-Bearing Tuber Plant." Plants 14, no. 4 (2025): 584. https://doi.org/10.3390/plants14040584.
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Plant oils rich in oleic acid (OA) are attracting considerable attention for their high nutritional value and significant industrial potential. Stearoyl-acyl carrier protein desaturases (SADs) are a class of soluble desaturases that play a key role in OA accumulation in plants. In this study, the first genome-wide characterization of the SAD gene family was conducted in tigernut (Cyperus esculentus L. var. sativus Baeck., Cyperaceae), an oil-rich tuber plant typical for its high OA content. Six SAD genes identified from the tigernut genome are comparative to seven reported in two model plants Arabidopsis thaliana and Oryza sativa, but relatively more than four were found in most Cyperaceae species examined in this study. A comparison of 161 SAD genes from 29 representative plant species reveals the monogenic origin and lineage-specific family evolution in Poales. C. esculentus SAD genes (CeSADs) were shown to constitute two evolutionary groups (i.e., FAB2 and AAD) and four out of 12 orthogroups identified in this study, i.e., FAB2a, FAB2b, FAB2c, and AAD1. Whereas FAB2a and AAD1 are widely distributed, FAB2b and FAB2c are specific to Cyperaceae, which may arise from FAB2a via tandem and dispersed duplications, respectively. Though FAB2d and AAD2 are also broadly present in monocots, they are more likely to be lost in the Cyperaceae ancestor sometime after the split with its close family, Juncaceae. In tigernut, FAB2a appears to have undergone species-specific expansion via tandem duplication. Frequent structural variation and apparent expression divergence were also observed. Though FAB2a and AAD1 usually feature two and one intron, respectively, gain of certain introns was observed in CeSAD genes, all of which have three introns. Despite recent expansion of the FAB2 group, CeFAB2-1 has evolved into the dominant member that was highly and constitutively expressed in all tested organs. Moreover, CeFAB2-1, CeAAD1, as well as CeFAB2-5 have evolved to be predominantly expressed in tubers and thus contribute to high OA accumulation. These findings highlight lineage-specific evolution of the SAD family and putative roles of CeSAD genes in tuber oil accumulation, which facilitate further functional analysis and genetic improvement in tigernut and other species.
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ST, Olorunsogo. "Applying Numerical Optimization Technique in the Development of Valueadded Powdered Custard." Food Science & Nutrition Technology 8, no. 2 (2023): 1–11. http://dx.doi.org/10.23880/fsnt-16000296.
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Custard powder is a relatively shelf-stable, fine textured, dry-formulated, carbohydrate-rich breakfast food product primarily made from corn starch with the addition of salt, flavoring, and coloring agents and with or without the inclusion of egg yolk solids, vitamins, and minerals. The aim of this study was to formulate, characterize, and optimize value-added custard from millet, soybean, and tigernut. A three-component constrained optimal (custom) mixture experimental design, with 69 randomized experimental runs, was employed. The formulation design constraints were: millet (10% - 70%), soybean (10% - 70%), and tigernut (10% - 70%). Other constant components of the formulation were sweet potato extract (3%), date (2 %), clove (1%), cinnamon (1%), turmeric (1%), and ginger (2%). The formulated samples were analyzed and evaluated for quality and sensory characteristics using standard procedures. The result of the optimization gave optimized custard with an overall desirability index of 0.535, based on the set optimization goals and individual quality desirability indices. The optimal formulated value-added custard was obtained from 10.0 % millet flour, 49.3 % soybean meal, and 30.7 % tigernut. The quality properties of this optimal custard are 3.78 % ash content, 28.5 % crude protein, 10.1 % moisture content, 20.1 % fat content, 4.43 % crude fibre, 33.9 % carbohydrate, and 5.79 overall acceptability. The result of the study showed that the formulated value-added custard was found to be of higher quality than the traditional custard which is produced from monocereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in development new, dietary-based food products.
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Sakatai, Dérik Pierre, Armand Abdou Bouba, Jean Paul Olina Bassala, Jules Balna, Oumarou Palou, and Sali Bourou. "Valorisation de quatre accessions de souchets (Cyperus esculentus L.): une bonne option de diversification de culture pour les producteurs de la localité de danay-vokgora (Mayo-danay) en zone soudano-sahélienne du Cameroun." International Journal of Biological and Chemical Sciences 14, no. 6 (2020): 2277–93. http://dx.doi.org/10.4314/ijbcs.v14i6.28.
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La valorisation de certaines espèces sous-utilisées constitue des moyens palliatifs de la diversification des cultures dans certaines localités de l’Extrême-Nord. Plus spécifiquement, l’absence des connaissances sur les méthodes culturales de la culture de souchet (Cypérus esculentus L.) constitue un frein de sa production. Face à cette situation, une étude été menée dans la plaine du Mayo-Danay (Danay-vokgora) afin de transférer le paquet technologique (itinéraire technique) de production de cette culture aux producteurs en vue de substituer les cultures sensibles à la variabilité et au changement climatique. Une parcelle de démonstration (Champ Ecole Paysan (CEP)) de quatre accessions de souchet (Cyperus esculentus L.) a été mise en place. Les opérations culturales ont été mise en oeuvre dans le dispositif en split plot comprenant les blocs de placettes complètement randomisées. La densité de semis et les accessions comportant quatre modalités chacun et répétées quatre fois ont été appliquées et contrôlées. L’issu des résultats révèlent qu’il n’existe pas des effets des densités de semis sur les rendements moyens en t/ha de souchet au seuil de 5% de signification. Par contre, les accessions « c= glazay » et « d= wéchéché » se sont différenciées avec les meilleurs rendements moyens en t/ha. Bien que l’accession « c= glazay » fasse l’objet du choix de préférence des bénéficiaires de ladite localité, la comparaison des quantités nécessaires et des productivités marginales des inputs de production de souchet (Cyperus esculentus L.) ont montré qu’il serait avantageux de produire avec l’accession « d= wéchéché », car avec la meilleure combinaison des inputs de production, sa productivité marginale (73,09 FCFA) serait plus profitable pour l’unité additionnelle relative au coût de location de la parcelle. De ce fait, il est important d’évaluer cette pratique culturale pour mieux apprécier le degré d’adoption de l’innovation relative à l’itinéraire technique de la culture de souchet dans la localité de Danay-vokgora.Mots clés: Valorisation, Souchet, Rendement, Danay-vokgoro, Soudano-sahélienne.
 
 English Title: Valorization of four accessions of tigernut (Cyperus esculentus L.): a good option of cultural diversification for the producers of the locality of danay-vokgora (Mayo-danay) in sudano-sahelien zone CameroonThe development of some underutilized species is a palliative means of crop diversification in some communities in the Far North. More specifically, the lack of knowledge about the cultivation methods of Tigernut culture (Cyperus esculentus L.) is a hindrance to its production. Faced with this situation, a study was conducted in the Mayo-Danay plain (Danay-vokgora) in order to transfer the technological package (technical practice) of production of this crop to producers in order to replace crops sensitive to variability and climate change. A demonstration plot (Field School Peasant (CEP)) of four accessions of Tigernut (Cyperus esculentus L.) has been set up. To do this, the implementation of the operations was conducted in the experimental split plot including randomized completely block design. Seedling density and accessions with four modalities each and repeated four times were applied and controlled. At the end of study, the results show that at 5% level of the significance, the effects of planting densities do not influence on average yields in t/ha of Tigernut (Cyperus esculentus L.). On the other hand, "c = glazay" and "d=wéchéché" accessions of Tigernut (Cyperus esculentus L.) differed by presenting best average yields in t/ha. While "c = glazay"accession is subject to the choice of preference beneficiaries to Danay-vokgora locality (Mayo-Danay), but the comparison of quantities needed and the marginal productivity of the production of the accessions of the Tigernut (Cyperus esculentus L.) has shown that it would advantageous to produce with the "d=wéchéché" accession, because with the best combination of inputs, her marginal productivity would be more profitable for an additional unit of 73.09 FCFA for the renting cost of the parcel. Therefore, it is important to evaluate this farming practice to better appreciate the degree of adoption of innovation related to the technical practice of Tigernut (Cyperus esculentus L.) culture in the locality of Danay-vokgora.Keywords: Valorization, Nutgrass, Yield, Danay-vokgoro, Sudano-sahelien.
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Oyerinde, A. S., and A. P. Olalusi. "Effect of Moisture Content on Selected Physical and Mechanical Properties of Two Varieties of Tigernut (Cyperus spp)." Journal of Food Research 2, no. 6 (2013): 24. http://dx.doi.org/10.5539/jfr.v2n6p24.
Full textAbstract:
<p>The effect of moisture content on some physical and mechanical properties of two varieties of tigernuts (<em>Cyperus esculentus</em>) was investigated. These properties include: geometric dimensions, linear dimensions, 1000 tuber weight, bulk density, tuber size, sphericity, angle of repose, porosity, coefficient of static friction and compressive strength. The moisture content levels used were 20, 25, 30, 35 and 40% wet basis (wb), and the two tigernut varieties used were yellow and brown types. The linear dimension, geometric diameter, sphericity, 1000- tuber weight, bulk density and angle of repose in both varieties increased with increasing moisture content. The average length, width and thickness of the yellow variety increases more than the brown variety at the determined moisture contents. True density of the yellow variety increased while the brown variety decreased with increase in moisture content. The porosity of the yellow variety reduces with increase in moisture content from 45.95 at 20% mc to 42.4 at 40% mc, while the brown variety decreased from 42.72 at 20% mc to 30.77 at 40% moisture content. The yellow variety had bigger size tubers than the brown variety and this has serious implications in packing, handling and transportation issues.</p>
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Na, Yoo-Jin, Ibukunoluwa Fola Olawuyi, Ha-Seong Cho, Nurul Saadah Binti Said, and Wonyoung Lee. "Development of rice-based gluten-free muffins enriched with tigernut dietary fiber." Korean Journal of Food Preservation 30, no. 6 (2023): 918–28. http://dx.doi.org/10.11002/kjfp.2023.30.6.918.
Full textAbstract:
The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p<0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers’ demands for healthy and quality gluten-free rice muffins.