Assessment of the Microbial and Physico-Chemical Composition of Tigernut Subjected to Different Fermentation Methods

Bukola, Agbaje Rachael; Olusegun, Oyetayo Victor; Okhonloye, Ojokoh Anthony

doi:10.3923/pjn.2015.742.748

Cited by 7 publications

(5 citation statements)

References 5 publications

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“…Tiger nut beverage fermentation performed with a Lactobacillus plantarum isolated from spontaneous fermentation demonstrated the ability of this strain to grow and to acidify the beverage [27]. Interestingly, an attempt to ferment tiger nut beverage with isolates from Ogi, a traditional fermented cereal porridge from Nigeria, resulted in a pH decrease up to 4.04-4.36 depending on isolated combinations [23].…”

Section: Products Obtained By Lactic Fermentation or Lactic Acid Bactmentioning

confidence: 99%

“…were also detected. Moreover, several species of mycotoxin-producing molds, Aspergillus niger, Aspergillus fumigatus, Aspergillus flavus and Penicillium italicum, were found in raw tiger nut tubers [27]. Mycotoxins were detected in both raw tiger nuts and beverages [86,87].…”

Section: Safety and Microbiological Qualitymentioning

confidence: 99%

“…Only preliminary studies have investigated safety or the microbiological quality of the fermented tiger nut beverages. Agbaje et al (2015) [27] isolated and identified potential foodborne pathogens, such as Staphylococcus aureus, and mycotoxinogen fungi. Traditional fermented beverages hold their own microbial ecosystem, among those lactic acid bacteria are diverse and often associated with yeasts [7,59,92].…”

Section: Safety and Microbiological Qualitymentioning

confidence: 99%

“…Whole ground tiger nut and flour are also commercialized. Both the fermentation of tiger nut derived beverage or the addition of probiotic cultures have been evaluated in several studies, resulting in tiger nut yogurts [23,[26][27][28][29][30][31]. Moreover, the "Horchata" production process results in several by-products, such as the drained-water, which is suitable for other applications [32].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

et al. 2018

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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 high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.

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Section: Products Obtained By Lactic Fermentation or Lactic Acid Bactmentioning

confidence: 99%

Section: Safety and Microbiological Qualitymentioning

confidence: 99%

Section: Safety and Microbiological Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

et al. 2018

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“…Furthermore, when Bukola and colleagues [67] subjected the tiger nut to different fermentation methods (solid or liquid with spontaneous fermentation or inoculated with starter), the results showed that the microbial count during fermentation was in accordance with other fermented foods. Although the current objective of this study was not the development of a fermented tiger nut beverage, the results showed that the previously ground and fermented tiger nut in liquid medium contained the highest number of microbial counts and at a pH lower than 4, which could be taken into account when developing fermented drinks based on tiger nut.…”

Section: Tiger Nut Beveragesmentioning

confidence: 95%

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

et al. 2023

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Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption. A narrative review of the nutritional value and potential functional activity of fermented beverages made from these crops was carried out. This literature review of existing studies on fermented and non-fermented beverages highlights their composition, production methodology, and health benefits. Fermented beverages made from these crops are high in fiber, essential fatty acids, vitamins (group B), and minerals. Fermentation increases the bioaccessibility of these nutrients while decreasing possible anti-nutritional factors. These fermented beverages offer several health benefits due to their antioxidant effects, modulating the intestinal microbiota and reducing the incidence of chronic degenerative diseases such as metabolic syndrome. Therefore, fermented rice, tiger nut and carob beverages can improve the Spanish diet by offering improved nutritional value and beneficial health effects. Additionally, these local crops promote sustainability, making them an appropriate choice for developing new fermented beverages.

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Mycological Safety in Tiger Nut (Cyperus esculentus L.) Drinks: Cultivation, Contaminants, and Compliance Strategies

Odubo,

Izah,

Ogwu

2024

Food Safety and Quality in the Global South

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Assessment of the Microbial and Physico-Chemical Composition of Tigernut Subjected to Different Fermentation Methods

Cited by 7 publications

References 5 publications

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

Mycological Safety in Tiger Nut (Cyperus esculentus L.) Drinks: Cultivation, Contaminants, and Compliance Strategies

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