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Artykuły w czasopismach na temat „Tiger nut starch”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Helegah, Foster1* David Kofi Essumang2 Donkor Darious1. "The Potential for Using Ginger Root (Zingiber Officinale) And Tiger Nut (Cyperus Esculentus) Starches for Pharmaceutical Formulations." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 3432–45. https://doi.org/10.5281/zenodo.15474854.

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Conventional starches from potato and maize are widely used in pharmaceuticals for their favorable physicochemical properties and accessibility. However, increasing demand for these starches in the food and biofuel industries has necessitated the exploration of alternative starch sources with comparable or superior excipient properties. This study looked at the potential for the use of Ginger and Tiger Nut Starches for Pharmaceutical formulations. Starch was extracted from fresh ginger root and tiger nut using the wet milling and sedimentation method, followed by drying and pulverization. The

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Yu, Yali, Xiaoyu Lu, Tiehua Zhang, et al. "Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications." Foods 11, no. 4 (2022): 601. http://dx.doi.org/10.3390/foods11040601.

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The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali

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Ogunka-Nnoka, Charity Uchechi, Torka Esther Ben-piakor, and Horsfall Doobue Mepba. "In vitro digestibilities, predicted glycemic index and sensory evaluation of biscuits produced from composite flours of wheat and processed tiger nut." GSC Biological and Pharmaceutical Sciences 10, no. 3 (2020): 164–72. https://doi.org/10.5281/zenodo.4280440.

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This study aimed to evaluate the <em>In vitro</em> digestibilities, predicted glycemic index and sensory evaluation of biscuits produced from composite flours of wheat and processed tiger nut. The tiger nut was sorted and processed by air-drying, blanching, fermentation and dehydration.The processed samples were oven dried at a temperature of 60<sup>o</sup>C for 17 hours before milling into fine flour to blend with wheat flour (Wf) at the ratio of 20:80. Biscuits were produced from blends of wheat flour and processed tiger nut namely: wheat-tiger nut air dried (W-TNA), wheat- tiger n

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Patrón-Espá, Anita, María Eugenia Martín-Esparza, Chelo González-Martínez, and Amparo Chiralt. "Horchata Processing Waste: A New Source for Starch Film Production." Polysaccharides 6, no. 2 (2025): 50. https://doi.org/10.3390/polysaccharides6020050.

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Starch films were obtained by solvent casting and thermoprocessing using glycerol as a plasticiser from a new starch source: tiger nut waste from horchata production. The tiger nut starch (TNS) films showed a barrier capacity to water vapour and gases in the typical range of other starch films, such as corn starch (CS) films, with a high barrier capacity to oxygen. The tensile properties of the films were affected by the processing method, exhibiting higher stiffness and resistance to break and lower stretchability than the more common CS films. Thermoprocessed TNS films were less water solubl

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Onwuatuegwu, Onyinye D., Chukwuemeka P. Azubuike, Sinmisola Aloko, Modupe O. Ologunagba, and Cecilia I. Igwilo. "Characterization and Disintegrant Potential of Phosphorylated Tiger Nut (Cyperus esculentus) Starch in Immediate Release Ibuprofen Tablet Formulation." Dhaka University Journal of Pharmaceutical Sciences 18, no. 1 (2019): 21–29. http://dx.doi.org/10.3329/dujps.v18i1.41423.

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The study was aimed at evaluating the physicochemical properties of phosphorylated tiger nut starch (TNP) and its disintegrant properties in immediate release ibuprofen tablets. Native tiger nut starch (TNS) was modified by phosphorylation with disodium hydrogen orthophosphate at 130oC and its physicochemical properties were evaluated. Ibuprofen tablets were formulated with TNP and sodium starch glycolate (SSG) at concentrations of 5.0, 7.5, 10.0 and 15.0% as disintegrants. Phosphorylation of TNS led to improved flow properties and swelling and hydration capacities among other changes in the p

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Roselló-Soto, Elena, Cyrielle Garcia, Amandine Fessard, et al. "Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages." Fermentation 5, no. 1 (2018): 3. http://dx.doi.org/10.3390/fermentation5010003.

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Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of hi

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Nedviha, Svitlana, and Joanna Harasym. "Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Flours Binary Blends." Foods 13, no. 4 (2024): 596. http://dx.doi.org/10.3390/foods13040596.

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Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called “horchata de chufa,” it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC),

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Gudaji, A., M. I. Shuaibu, and A. T. Idris. "Ameliorative Eefects of Tiger Nut (Cyperus esculentus) on Aluminum Chloride Induced Renal Histopathology on Adult Wistar Rats." Bayero Journal of Pure and Applied Sciences 14, no. 2 (2022): 62–70. http://dx.doi.org/10.4314/bajopas.v14i2.7.

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Tiger nut (Cyperus esculentus) is known in Nigeria as aya in Hausa, “Ofio” in Yoruba and “Aki Hausa” in Igbo, is an edible perennial grass-like plant. Tiger nut tubers can be eaten snacked, roasted, fried or baked and liquid (Kunun aya). Tiger nut contain lipid, protein, and carbohydrate (fiber and starch included). Tiger nut can be used to ‘mop up’ and scavenge free-radicals generated by essential metabolic body reactions and environmental pollutants. The major route of aluminium elimination is by the kidneys.Due to its reactivity, aluminum in nature is found only in combination with other el

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Culetu, Alina, Iulia Elena Susman, Denisa Eglantina Duta, and Nastasia Belc. "Nutritional and Functional Properties of Gluten-Free Flours." Applied Sciences 11, no. 14 (2021): 6283. http://dx.doi.org/10.3390/app11146283.

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This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or ot

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Costa neto, Jonas Jesus gomes, Priscilla Filomena Fonseca Amaral, Maria Helena Miguez Rocha Leão, Taisa Lisboa Montagner Gomes, and Gizele Cardoso Fontes Sant'Ana. "Optimization of the Extraction and Nutritional Value of Tiger Nut Milk by Sequential Design Strategy." Journal of Food Studies 6, no. 1 (2017): 14. http://dx.doi.org/10.5296/jfs.v6i1.11087.

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Sequential experimental design strategy was applied in order to investigate the best conditions for tiger nut milk extraction process taking into account performance and physicochemical features, simultaneously. Protein, lipid, starch, calcium and total sugar composition were considered for this optimization. The tested factors were: sodium metabisulphite concentration (X1), soaking time (X2), soaking temperature (X3) and water proportion (X4). From the 24-1 fractional factorial design all independent variables were found to be statistically significant (p <0.1) and X1, X2 and X3 were chose

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ZHU, YAN, ASMA A. ELBRHAMI, VLADIMIR POPOVIĆ, TATIANA KOUTCHMA, and KEITH WARRINER. "Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk." Journal of Food Protection 82, no. 6 (2019): 971–79. http://dx.doi.org/10.4315/0362-028x.jfp-18-493.

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ABSTRACT Tiger nut milk is a low-acid health beverage that is marketed with the claims of being high in protein, monounsaturated fatty acid (oleic acid), fiber, starch, and minerals, in addition to vitamins C and E. In this study, the effect of nonthermal processing with UV light (UV-C) or high hydrostatic pressure (HHP) on the nutritive content (protein, vitamin C, polyphenols, and antioxidant), and quality characteristics (viscosity and color) of tiger nut milk were compared with thermal processing. Baseline studies established the treatments parameters to support a &gt;5-log CFU reducti

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Azeh, Y., YB Paiko, AY Abubakar, B. Garba, and OAE Ameh. "Isolation, Modification and Characterization of Tiger-Nut, Maize, Cassava and Potato Starch." Journal of Applied Sciences and Environmental Management 22, no. 5 (2018): 713. http://dx.doi.org/10.4314/jasem.v22i5.21.

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Yang, Xiangdong, Lu Niu, Yuanyu Zhang, et al. "Morpho-Agronomic and Biochemical Characterization of Accessions of Tiger Nut (Cyperus esculentus) Grown in the North Temperate Zone of China." Plants 11, no. 7 (2022): 923. http://dx.doi.org/10.3390/plants11070923.

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Tiger nut (Cyperus esculentus L.) has recently attracted increasing interest from scientific and technological communities because of its potential for serving as additional source of food, oil, and feed. The present study reports morphology and biochemical characterization of 42 tiger nut accessions collected from China and other counties performed in the 2020 and 2021 growing seasons at Nongan, Jilin Province. Assessment of variability of 14 agronomic traits including plant height, maturation, leaf width, tilling number, color, size, and shape: 100-tuber weight showed a wide range of phenoty

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Okorie, Uduakobong, Ubong Robert, Ubong Iboh, Grace Umoren, and Grace Umoren. "ASSESSING THE SUITABILITY OF TIGER NUT FIBRE FOR STRUCTURAL APPLICATIONS." Journal of Renewable Energy & Mechanics (REM) 3, no. 01 (2020): 32–38. http://dx.doi.org/10.25299/rem.2020.vol3.no01.4417.

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In this work, the properties of the composite produced from waste carton with various tiger nut fibre contents having cassava starch slurry as binder were investigated. The results obtained showed the ranges of the mean thermal conductivity, bulk density, specific heat capacity, thermal diffusivity, thermal absorptivity, nailability, flexural strength and compressive strength values to be (0.0447 – 0.0603) Wm-1K-1, (683.62 – 746.32) kgm-3, (1439.811 – 1840.554) J/kg/K, (5.612 - 3.553) 10-8 m2s-1, (25.456 – 31.993) m-1, (23.9 – 100)%, (1.58 – 1.86) MPa and (2.16 – 2.78) MPa respectively between

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Okorie, Uduakobong, Ubong Robert, Ubong Iboh, Grace Umoren, and Grace Umoren. "ASSESSING THE SUITABILITY OF TIGER NUT FIBRE FOR STRUCTURAL APPLICATIONS." Journal of Renewable Energy and Mechanics 3, no. 01 (2020): 32–38. https://doi.org/10.25299/rem.2020.4417.

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In this work, the properties of the composite produced from waste carton with various tiger nut fibre contents having cassava starch slurry as binder were investigated. The results obtained showed the ranges of the mean thermal conductivity, bulk density, specific heat capacity, thermal diffusivity, thermal absorptivity, nailability, flexural strength and compressive strength values to be (0.0447 – 0.0603) Wm-1K-1, (683.62 – 746.32) kgm-3, (1439.811 – 1840.554) J/kg/K, (5.612 - 3.553) 10-8 m2s-1, (25.456 – 31.993) m-1, (23.9 – 100)%, (1.58 – 1.86) MPa and (2.16 – 2.78) MPa respectively between

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Okwuenu, PC, AL Ezugwu, and FC Chilaka. "Production and optimization of Aspergillus niger glucoamylase using amylopectin from guinea corn starch as the sole carbon source." Bangladesh Journal of Scientific and Industrial Research 52, no. 4 (2017): 263–72. http://dx.doi.org/10.3329/bjsir.v52i4.34767.

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A Fourteen day experimental study was carried out to determine the day of highest glucoamylase activity using amylopectin from guinea corn starch as the sole carbon source. Two peaks of high activity were observed on the fifth and twelveth days, and were thus mass produced. Specific activities for crude enzymes were found to be 729.45 U/mg and 1046.82 U/mg for day five and twelve harvested enzymes respectively. Ammonium sulphate saturations, 70% and 20%, were found suitable to precipitate proteins with highest glucoamylase activity for day five and twelve harvested enzymes respectively. After

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Gasparre, Nicola, James Pan, Priscila Leal da Silva Alves, Cristina M. Rosell, and Jose De J. Berrios. "Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks." Foods 9, no. 12 (2020): 1770. http://dx.doi.org/10.3390/foods9121770.

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Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on relevant physiochemical characteristics of the snacks. Viscoamylograph of the raw formulations showed that TN addition increased (p < 0.01) onset temperature and delayed peak viscosity. In the ext

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He, Rongjun, Linlin Gai, Zhouyi Zhu, Hong Gu, and Peilong Sun. "Industrial by-products of tiger nut starch as a source of cellulose nanocrystals for biodegradable packaging materials." International Journal of Biological Macromolecules 306 (May 2025): 141422. https://doi.org/10.1016/j.ijbiomac.2025.141422.

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Llavata, Beatriz, Ana Albors, and M. Eugenia Martin-Esparza. "High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties." Foods 9, no. 1 (2019): 11. http://dx.doi.org/10.3390/foods9010011.

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Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health. TNF, also rich in insoluble fibre, can provide additional healthy properties. The partial substitution of TNF for FF (0, 2.5, 5, 7.5 and 10% w/w solids) was assessed, and the relation linking chemical compo

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Zhang, Run-Yang, Peng-Xiao Chen, Ao-Bo Liu, et al. "Effects of different isolation methods on the structure and functional properties of starch from tiger nut (Cyperus esculentus L.) meal." LWT 196 (March 2024): 115853. http://dx.doi.org/10.1016/j.lwt.2024.115853.

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Jiao, Xiaobo, Dongliang Guo, Xinjun Zhang, et al. "The Application of Near-Infrared Spectroscopy Combined with Chemometrics in the Determination of the Nutrient Composition in Chinese Cyperus esculentus L." Foods 14, no. 3 (2025): 366. https://doi.org/10.3390/foods14030366.

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The nutritional content of tiger nut (Cyperus esculentus L.) is abundant, rich in oil, protein, and starch. Conventional methods for assessing the nutrient composition of tiger nuts (TNs) are time-consuming and labor-intensive. Near-infrared spectroscopy (NIR) combined with chemometrics has been widely applied in rapidly predicting the nutritional content of various crops, but its application to TNs is rare. In order to enhance the practicality of the method, this study employed a portable NIR in conjunction with chemometrics to rapidly predict the contents of crude oil (CO), crude protein (CP

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Li, Zhi-cheng, Zhen-shan Zhang, Ying Xia, Jin-tao Han, Hua-zhang Chang, and Hui-min Wang. "Extraction of tiger nut oil using ultrasound-assisted immiscible binary solvents and its effect on the quality of extracted oil and starch." Ultrasonics Sonochemistry 112 (January 2025): 107191. https://doi.org/10.1016/j.ultsonch.2024.107191.

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Selma-Royo, Marta, Izaskun García-Mantrana, M. Carmen Collado, and Gaspar Perez-Martínez. "Intake of Natural, Unprocessed Tiger Nuts (Cyperus esculentus L.) Drink Significantly Favors Intestinal Beneficial Bacteria in a Short Period of Time." Nutrients 14, no. 9 (2022): 1709. http://dx.doi.org/10.3390/nu14091709.

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Horchata is a natural drink obtained from tiger nut tubers (Cyperus esculentus L.). It has a pleasant milky aspect and nutty flavor; some health benefits have been traditionally attributed to it. This study evaluated the effects of an unprocessed horchata drink on the gut microbiota of healthy adult volunteers (n = 31) who consumed 300 mL of natural, unprocessed horchata with no added sugar daily for 3 days. Although there were no apparent microbial profile changes induced by horchata consumption in the studied population, differences could be determined when volunteers were segmented by micro

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Ezugwu, A. L., V. E. Ottah, S. O. O. Eze, and F. C. Chilaka. "Effect of pH, various divalent metal ion and different substrates on glucoamylase activity obtained from Aspergillus niger using amylopectin from tiger nut starch as carbon source." African Journal of Biotechnology 15, no. 21 (2016): 980–88. http://dx.doi.org/10.5897/ajb2015.14886.

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Whitaker, Douglas C., Mihai C. Giurcanu, Linda J. Young, et al. "Starch Content of Citrus Leaves Permits Diagnosis of Huanglongbing in the Warm Season but Not Cool Season." HortScience 49, no. 6 (2014): 757–62. http://dx.doi.org/10.21273/hortsci.49.6.757.

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One of the most prominent characteristics of huanglongbing (HLB or citrus greening)-affected citrus trees is the abundant starch accumulation in photosynthetic cells and all other remaining parenchyma cells of aerial parts. Under natural conditions, citrus leaves store very low levels of starch and detectable amounts are only seen as a result of zinc deficiency or accidental girdling of branches. Therefore, leaf starch concentrations over a threshold level should indicate the presence of HLB. In this report, we detailed a comprehensive statistical analysis of starch levels in citrus leaves and

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ISMAIL, RUZIAH, ANNITA SEOK-KIAN YONG, LEONG SENG LIM, and ROSSITA SHAPAWI. "PROTEIN SPARING USING SAGO STARCH ON THE PERFORMANCE OF TIGER GROUPER, EPINEPHELUS FUSCOGUTTATUS ♀ × GIANT GROUPER, E. LANCEOLATUS ♂ HYBRID." JOURNAL OF SUSTAINABILITY SCIENCE AND MANAGEMENT 18, no. 5 (2023): 1–15. http://dx.doi.org/10.46754/jssm.2023.05.001.

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Starch is an important non-protein energy source in the practical diets for fish and its optimal inclusion can maximise the use of dietary protein for growth. In the present study, a feeding trial was conducted to investigate the effects of protein sparing with carbohydrates on growth and diet digestibility in hybrid grouper (Epinephelus fuscoguttatus × E. lanceolatus). Diets were formulated with lowered levels of protein (50% to 45% and 40%) and increased levels of starch (20% to 25% and 30%). At the end of the feeding trial, growth performance and body indices (except for viscerosomatic inde

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Anurag Pandey, Rajani Srivastava, and Sunil Kumar Mishra. "Assessment of Pharmacognostic and Preliminary Physicochemical Investigations of Ethnomedicinal Plant Leea Asiatica (L.) Ridsdale of Valmiki Tiger Reserve, West-Champaran District, Bihar." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (2020): 6966–74. http://dx.doi.org/10.26452/ijrps.v11i4.3799.

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Leea asiatica (L.) Ridsdale is synonymously known as Phytolacca asiatica L. and Leea crispa L.. Leea asiatica is a perennial shrub or small tree in the family Vitaceae. According to a survey, any report was not available on macroscopic, microscopic, and physicochemical investigations of Leea asiatica (L.) Ridsdale. The present study was aimed to evaluate macroscopic, microscopic characters, and physicochemical investigations of Leea asiatica (L.) Ridsdale. All parameters were established according to the Pharmacognostical standards procedure. Leaves were found to be petiolate, leaflets 5-7, ob

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Yue, Chengyan, Charles R. Hall, Bridget K. Behe, Benjamin L. Campbell, Roberto G. Lopez, and Jennifer H. Dennis. "Investigating Consumer Preference for Biodegradable Containers." Journal of Environmental Horticulture 28, no. 4 (2010): 239–43. http://dx.doi.org/10.24266/0738-2898-28.4.239.

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Abstract Instead of virgin plastic, some growers are now using containers manufactured with alternative materials that can be planted directly in the soil and will degrade over time, thus eliminating the waste of disposing the pot into landfills. While previous studies have addressed certain aspects of consumer willingness to pay issue for biodegradable containers, this study specifically addresses consumer's perceived value for the containers themselves; that is, without the influence of the plant in the container. Analysis of the confidence intervals for wheat starch pots, rice hull pots, st

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Ou, Sean Jun Leong, Mei Hui Liu, Hanny Putri Pranata, and Dimeng Yang. "Postprandial Glycemic and Lipidemic Effects of Anthocyanins in Food Matrices of Differing Macronutrient Compositions." Current Developments in Nutrition 6, Supplement_1 (2022): 324. http://dx.doi.org/10.1093/cdn/nzac053.065.

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Abstract Objectives While a diet rich in anthocyanins is encouraged as a strategy against metabolic disorders, the postprandial benefits of anthocyanin in commonly consumed meals of varying macronutrient compositions and food matrices are unknown. Using a well-characterized source of anthocyanin from black rice, we investigate the postprandial effects of black rice anthocyanin extract (BRAE) enrichment on the glycemic and lipidemic responses to a high-carbohydrate (HC) food and a high-fat (HF) meal challenge. Methods In two separate human trials of 24 participants each, the postprandial glycem

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Abdella, Asmaa, Mahmoud Al-Saman, Fatma I. Abou-Elazm, and Shaymaa Wagdy El-Far. "Rhizopus oryzae Inulinase Production and Characterization with Application in Chicory Root Saccharification." Microbiology Research 14, no. 1 (2023): 297–315. http://dx.doi.org/10.3390/microbiolres14010024.

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The objective of this study was to create a fermentation process for the production of inulinase, an important enzyme with numerous applications in the food and pharmaceutical industries, using low-cost agricultural waste as substrates for Rhizopus oryzae NRRL 3563. High titer inulinase production in chicory roots by Rhizopus oryzae in a submerged culture was accomplished using a statistical experimental design. A two-level Plackett–Burman design followed by a three-level Box–Behnken design producing a high inulinase titer of 1085.11 U/mL, 2.83-fold the maximum level, was obtained in the scree

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Pokhilko, Alexandra, and Oliver Ebenhöh. "Mathematical modelling of diurnal regulation of carbohydrate allocation by osmo-related processes in plants." Journal of The Royal Society Interface 12, no. 104 (2015): 20141357. http://dx.doi.org/10.1098/rsif.2014.1357.

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Plants synthesize sucrose in source tissues (mainly mature leafs) and supply it for growth of sink tissues (young leafs). Sucrose is derived from photosynthesis during daytime and from starch at night. Because the diurnal regulation of sucrose fluxes is not completely understood, we built a mathematical model designed to reproduce all key experimental observations. For this, assumptions were made about the molecular mechanisms underlying the regulations, which are all motivated by experimental facts. The key regulators in our model are two kinases (SnRK1 and osmo-sensitive kinase OsmK) under t

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Gunarto, Gunarto, Muliani Muliani, and Abdul Mansyur. "PENGARUH APLIKASI SUMBER C- KARBOHIDRAT (TEPUNG TAPIOKA) DAN FERMENTASI PROBIOTIK PADA BUDIDAYA UDANG WINDU, Penaeus monodon POLA INTENSIF DI TAMBAK." Jurnal Riset Akuakultur 5, no. 3 (2016): 393. http://dx.doi.org/10.15578/jra.5.3.2010.393-409.

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Penelitian bertujuan untuk membandingkan pengaruh penambahan sumber C- karbohidrat (tepung tapioka) dan fermentasi probiotik pada budidaya udang windu dengan pola intensif di tambak terutama melihat efeknya terhadap perbaikan kualitas air, pertumbuhan, sintasan, dan produksi udang windu. Enam petak tambak masing-masing ukuran sekitar 4.000 m2, setelah selesai tahap persiapan tambak (pengeringan, pembalikan tanah dasar, pengapuran, pengisian air, dan pemupukan), kemudian tambak ditebari tokolan udang windu PL-25 dengan padat tebar 20 ekor/m2. Tiga perlakuan diuji yaitu A). Penambahan tepung tap

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Caldwell, Alicia, Xueqian Su, Qing Jin, et al. "Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation." Foods 13, no. 3 (2024): 452. http://dx.doi.org/10.3390/foods13030452.

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Food waste is a major issue that is increasingly affecting our environment. More than one-third of food is wasted, resulting in over $400 billion in losses to the U.S. economy. While composting and other small recycling practices are encouraged from person-to-person, it is not enough to balance the net loss of 80 million tons per year. Currently, one of the most promising routes for reducing food waste is through microbial fermentation, which can convert the waste into valuable bioproducts. Among the compounds produced from fermentation, 2,3-butanediol (2,3-BDO) has gained interest recently du

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Zhang, Bin, Lei Wu, Xiucai Liu, and Jie Bao. "Plant Proteins as an Alternative Nitrogen Source for Chiral Purity L-Lactic Acid Fermentation from Lignocellulose Feedstock." Fermentation 8, no. 10 (2022): 546. http://dx.doi.org/10.3390/fermentation8100546.

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High optical purity lactic acid is in high demand as the precursor for synthesizing polylactic acid (PLA). The costs of expensive carbohydrates and nitrogen source materials accounts for a large portion of the production costs in lactic homo-fermentation. The use of lignocellulosic biomass for lactic acid production reduces the cost of the carbohydrate feedstock, but the cost of nitrogen sources is a big challenge when considering the high prices of general nitrogen sources. Low-cost nitrogen materials are vulnerable to being contaminated by exogenous mixed L-lactic acid and D-lactic acid; thu

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Balvas-Hremiakova, K. "The system of plant protection of cucumbers from root rot in greenhouses." Karantin i zahist roslin, no. 9-10 (November 17, 2019): 12–15. http://dx.doi.org/10.36495/2312-0614.2019.9-10.12-15.

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Goal. To study the antagonistic and protective properties of the biological preparation Trichodermin, p (titer 1.5 × 108 spores / ml) based on the producer strain Trichoderma lignorum CK in relation to the complex of pathogens of root and root rot (Fusarium oxysporum Sh, F. solani sp. Cuarbitae, F. moniliforme Sh, F. culmorum Sacc, Fusarium solani App. et Wr) indoor cucumbers to protect crops throughout the growing season. Methodology. The effectiveness of the biological product was evaluated in greenhouses in the Kiev region in 2016—2018. On crops of cucumbers (hybrid Courage F1) with v

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Wang, Jian, Rui Zhang, Zhenyu Huang, et al. "Preparation and characterization of octenyl succinic anhydride (OSA) nano starch from tiger nut meals." Food Quality and Safety, August 21, 2023. http://dx.doi.org/10.1093/fqsafe/fyad030.

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Abstract The tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but the starch-rich tiger nut meal, a by-product of oil extraction, has not been fully utilized. For this, starch was isolated from the tiger nut meal, then starch nanoparticles were prepared by gelatinization, ultrasonication and nanoprecipitation under different conditions. The preparation parameters were optimized by measuring the particle size with dynamic light scattering, and the physicochemical properties of native starch and nano starch were evaluated. The result showed that, compared to native

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Patrón, Anita, M. Eugenia Martín-Esparza, Chelo González-Martínez, and Amparo Chiralt. "Starch Recovery Process from the Tiger Nut Horchata Processing Waste." Food and Bioprocess Technology, August 6, 2024. http://dx.doi.org/10.1007/s11947-024-03531-9.

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AbstractTiger nut horchata solid residue (HSR) has high starch content (about 23%, dry basis) that can be recovered to valorise this waste, together with other valuable components, such as oil, fibres, or phenolic compounds. In this study, a chemical-free, sustainable process was proposed to obtain starch with good yield and purity. This consists of a high-speed homogenisation step with distilled water, followed by filtration and phase separation by density in the slurry to obtain a starch-rich sediment that can be isolated by decantation. Five minutes of homogenisation at 10,200 rpm allows fo

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Chen, Pengxiao, Han Bao, Mengmeng Jiang, et al. "Effect of hot‐air drying on drying characteristics and quality of tiger nut." Journal of the Science of Food and Agriculture, August 25, 2024. http://dx.doi.org/10.1002/jsfa.13824.

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AbstractBACKGROUNDThe delayed drying of newly harvested tiger nuts can lead to mold and rancidity. Timely drying is therefore important. However, few studies have analyzed the impact of hot‐air drying on the quality of tiger‐nut oil and starch, making it essential to establish optimal drying conditions.RESULTSThe results showed that the drying temperature was the most important factor affecting the drying speed, followed by drying airflow rate and loading capacity. A logarithmic model can describe the hot‐air drying process of tiger nuts. The oil yield of tiger nut was highest after drying at

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Wu, Yuchen, Qihui Mao, Guohua Zhao, and Fayin Ye. "Tiger nut (Cyperus esculentus) starch: extraction, composition, structure, properties, modification and uses." Sustainable Food Technology, 2024. http://dx.doi.org/10.1039/d3fb00246b.

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Wu, Xiuli, Mengyang Wang, Rui Liu, Xinzhu Miao, and Jinliang Liu. "Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility." Journal of Food Science, June 20, 2024. http://dx.doi.org/10.1111/1750-3841.17171.

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AbstractExtraction of starch from waste is also an effective way to recover resources and provide new sources of starch. In this study, starch was isolated from white kidney bean residue, chickpea residue, and tiger nut meal after protein or oil extraction, and the morphology of starch particles was observed to determine their physicochemical properties and in vitro digestibility. All these isolated starches had unique properties, among which white kidney bean starch (KBS) had a high amylose content (43.48%), and its structure was better ordered. Scanning electron microscopy revealed distinct

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Oladunjoye, Adebola O., and Goodness O. Olaoluwa. "Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural and storage properties of tiger nut (Cyperus esculentus L.) flour." Journal of the Science of Food and Agriculture, March 20, 2024. http://dx.doi.org/10.1002/jsfa.13473.

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AbstractBackgroundThe use of an emerging technique of microwave‐assisted roasting on tiger nut flour was investigated. Tiger nuts were submitted to microwave irradiation at 450, 600 and 900 W each at 5, 10 and 15 min and milled to flour. The flours were analyzed for proximate, bioactive, techno‐functional, morphological, thermal and storage composition, while the untreated sample represents the control.ResultsResults obtained revealed that microwave treatment significantly (p < 0.05) elicited varied modifications in the proximate composition and techno‐functional properties. However, the tr

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Adedeji, O. E., K. Yohanna, O. G. Adedeji, B. M. Yunusa, and A. N. Ango. "Stability, nutritional composition, and antioxidant properties of surfactant-assisted enzymatically extracted tiger nut milk." Acta Alimentaria, August 16, 2022. http://dx.doi.org/10.1556/066.2022.00068.

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Abstract This study evaluated the effect of surfactant-assisted enzymatic extraction on the quality of tiger nut milk (TNM). TNM was extracted from tiger nuts using different concentrations of xylanase (0.010–0.100%) and Tween 20 (0.005–0.010%). The yield, stability, nutritional, antioxidant, and sensory properties of the samples were determined. The yield of TNM significantly increased, by 32.72–50.67%, following surfactant-assisted enzymatic extraction. Optimum yield and stability of TNM were obtained using 0.010% xylanase and Tween 20. Enzymatic extraction significantly increased total suga

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Ujiroghene, Obaroakpo Joy, Iwanegbe Izuwa, and Akenzua Jennifer. "Evaluation of the Quality Characteristics of Complementary Food from Whole Maize Fortified with Bambara Groundnut and Tiger Nut." Asian Food Science Journal, July 7, 2021, 41–51. http://dx.doi.org/10.9734/afsj/2021/v20i830329.

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Complementary foods produced from formulation of whole maize flour (WMF), maize flour supplemented with bambara groundnut and tiger nut flour (MBTF), maize flour supplemented with bambara groundnut flour (MBF) and maize flour supplemented with tiger nut flour (MTF) were evaluated for their quality characteristics. The results obtained showed that MTF was the most acceptable in taste (4.40 ± 0.70), consistency (4.10 ± 1.10) and aroma (4.30 ± 0.67). In moisture and ash contents, WMF recorded the highest mean scores of 9.10 ± 0.12% and 5.05 ± 0.10% respectively. Compared with WMF, MBF and MBTF, M

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Olayemi, Olubunmi J., Yonni E. Apeji, and Christianah Y. Isimi. "Formulation and Evaluation of Cyperus esculentus (Tiger Nut) Starch-Alginate Microbeads in the Oral Delivery of Ibuprofen." Journal of Pharmaceutical Innovation, October 22, 2020. http://dx.doi.org/10.1007/s12247-020-09509-2.

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Çınar, Azra Tuğçe, and Elif Turabi Yolaçaner. "MODELING OF DYNAMIC OSCILLATION AND CREEP-RECOVERY DATA OF GLUTEN-FREE BISCUIT DOUGH CONTAINING TIGER-NUT FLOUR." GIDA / THE JOURNAL OF FOOD, December 1, 2024, 1218–27. https://doi.org/10.15237/gida.gd24108.

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This study investigates the impact of tiger nut flour (TNF) on the rheological properties of gluten-free biscuit dough, focusing on creep-recovery behavior. TNF is a rich source of dietary fiber and essential nutrients, making it a promising ingredient in gluten-free products. The dough samples, with varying TNF percentages (10%, 20%, 30%, 40%, and 50%), were analyzed for their thermal and rheological properties. Results show that as TNF content increases, the dough becomes more deformable, reflected in higher creep compliance and lower viscosity. However, the dough retained sufficient elastic

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Zhang, Shiqi, Yiming Jiang, Zihan Gao, et al. "Multi-scale Structural and In Vitro Digestion Properties of Amino Acids-Tiger Nut Starch Complexes and Applications in Noodles." Food Bioscience, October 2024, 105279. http://dx.doi.org/10.1016/j.fbio.2024.105279.

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Duan, Xinyue, Wenxue Zhu, Xiting Bai, and Lei Luo. "Effects of different drying treatments on the structural, functional and in vitro digestive characteristics of isolated starch from tiger nut." Drying Technology, December 13, 2023, 1–11. http://dx.doi.org/10.1080/07373937.2023.2292680.

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Liu, Chengcheng, Wenyue Li, Caixia Li, et al. "Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins." Food Hydrocolloids, May 2024, 110212. http://dx.doi.org/10.1016/j.foodhyd.2024.110212.

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Gadanya, A. M., M. Y. Abubakar, F. U. Maigari, L. Mudassir, and S. M. Abubakar. "Comparative Analysis of Nutrients Content and Characterization of Oil from Two Varieties of Tiger Nut (Cyperus esculentus)." Asian Journal of Research in Biochemistry, January 5, 2021, 11–21. http://dx.doi.org/10.9734/ajrb/2021/v8i130170.

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Background: Tiger nut (Cyperus esculentus) belong to the family of Cyperaceae and the order of Commelinalis. It has been existing for more than 4,000 years ago. Objective: To determine the nutritional composition (protein, fat, fiber, ash, moisture and carbohydrate) of nut, to extract and characterize oil from varieties of tiger nuts, to determine the mineral elements presence in the nut. Study Design: A descriptive research design was adopted by this study to determine the nutritional composition (protein, fat, fiber, ash, moisture and carbohydrate) of nut, to extract and characte

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Gadanya, A. M., M. Y. Abubakar, F. U. Maigari, L. Mudassir, and S. M. Abubakar. "Comparative Analysis of Nutrients Content and Characterization of Oil from Two Varieties of Tiger Nut (Cyperus esculentus)." Asian Journal of Research in Biochemistry, January 5, 2021, 11–21. http://dx.doi.org/10.9734/ajrb/2021/v8i130170.

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Background: Tiger nut (Cyperus esculentus) belong to the family of Cyperaceae and the order of Commelinalis. It has been existing for more than 4,000 years ago. Objective: To determine the nutritional composition (protein, fat, fiber, ash, moisture and carbohydrate) of nut, to extract and characterize oil from varieties of tiger nuts, to determine the mineral elements presence in the nut. Study Design: A descriptive research design was adopted by this study to determine the nutritional composition (protein, fat, fiber, ash, moisture and carbohydrate) of nut, to extract and characte

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