CHARACTERISTICS OF TIGERNUT (CYPERUS ESCULENTUS) TUBERS AND THEIR PERFORMANCE IN THE PRODUCTION OF A MILKY DRINK

Abstract

This article reports the effect of site and variety on some physicochemical characteristics of tigernuts (Cyperus esculentus) and consequently on its milk production. Two varieties (black and brown) from three different sites (Guily, Mémé and Mayo‐Oulo) in the Far North Province of Cameroon and three milk‐processing conditions (grain size, soaking temperatures and grinding time) were assessed in the study. Results show that site and variety had a significant influence on the chemical composition of the tuber and its oil. The sample with the best overall performance in terms of its contents of proteins, lipids, ash, total sugars, saponification values and iodine values was the brown variety of tubers from Méme. Water absorption is at its maximum between 80 and 100C and for a period of 5 h. For temperatures lower than this, water absorption is slower. Extraction is influenced by soaking temperature, grain size and grinding time. Except for proteins, grinding time and temperature of soaking reduce significantly the different parameters analyzed. Thus, in terms of performance, milk extracted from the largest tubers soaked at 60C and ground for 20 min is the best condition for extraction. At this temperature, the maximum quantity of proteins is extracted.

KINETICS OF MODULATORY ROLE OF Cyperus esculentus L. ON THE SPECIFIC ACTIVITY OF KEY CARBOHYDRATE METABOLIZING ENZYMES

“…Tiger nut or Cyperus esculentus L. (Cyperaceae) is widely cultivated and used as dietary supplement in the Arabian Peninsula, Spain, east Africa, and many West African countries including Nigeria (Abaejoh et al, 2006). It is an erect fibrous-rooted perennial plant, 1 to 3 ft tall and reproduces by seeds and rhizomes (Belewu and Abodunrin, 2006).…”

Effect of Barrel temperature Feed composition and Feed moisture content on some Functional Properties of Dakuwa extrudates from Blends of Sorghum ((Sorghum bicolour L) Groundnut (Arachis hypogeal L) and Tiger nut (Cyperus esculentus)

“…In Nigeria, the utilization of tiger nut is highly limited in spite of the fact that tiger nut is cultivated widely in the Northern part of the country. Tiger nuts are eaten raw mainly as snacks or fried and eaten mixed with roasted groundnuts (Abaejoh et al, 2006). Kofi (1990) reported that sweetened tiger nut extract are bottled and sold in Ghana.…”

Optimization of the Extraction and Nutritional Value of Tiger Nut Milk by Sequential Design Strategy

“…It is noteworthy that the temperature interval ranged between 25 and 55 °C. The higher temperature was set up inferior to 60° C since higher temperatures cause starch gelatinization (Cortés et al, 2004;Djomdi et al, 2007;Ejoh et al, 2006).…”

“…Consequently higher yields are obtained with maximum saturation of 12 h and 60 °C. However, under these conditions, milk gelatinizes (> 60 ° C) and becomes darker (> 12 pm) with sensory conditions probably impaired due to the action of proteases, amylases and lipases (Peleg, 1988;Ejoh et al, 2006). In contrast, the linear interactions soaking time-soaking temperature and soaking time decrease the yield of the tiger nut milk production process ( Figure 2).…”

“…As this fluid is rich in starch it cannot be heated above 72º, because of gelatinization process that alters the organoleptic properties of this product. Consequently, microorganism control processes that are based on the use of high temperatures cannot be used, causing a limitation for this beverage because its shelf life is short (Cortés et al, 2005;Ejoh et al, 2006;Corrales et al, 2012). Moreover, a standard production protocol in industrial scale needs to be established for a commercial valorization of this product (Asante et al, 2014).…”