Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus)

Abstract

The chemical composition and functional properties of flour produced from two varieties (yellow and brown) of tigernut (Cyperus esculentus) seeds were studied. The seeds were obtained in dried form, sorted, wet cleaned, dried, milled and sieved to produce flour. The flours were tagged YTF and BTF for yellow and brown varieties, respectively. The protein contents of YTF and BTF were 7.15 and 9.70%, respectively. BTF has higher fat, ash, potassium, magnesium, manganese and iron contents than YTF. On the other hand, YTF has higher carbohydrate, crude fibre, calcium, sodium and copper contents. The zinc and copper levels were low in both flours (0.01 -0.02 mg/100 g). A low bulk density (0.55 -0.62 g/cm 3 ), setback viscosity (6.58 -13.75 RVU) and breakdown viscosity (0.58 -1.50 RVU) were recorded for the flours.

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“…The lowest swelling power was recorded for cowpea flour while the highest one was observed for the composite cowpea-sweet potato (50-50%) flour. However, the swelling (2.47; 2.10) powers reported by Oladele & Aina [22] for tigernut flours were higher than those obtained in this study. In addition, relative high swelling powers values (2.65 to 2.68) were reported by Appiah et al [3] for some cowpea flours grew in Ghana.…”

Potentials of Kunnu Waste as Dietary Supplement for African Catfish Fingerlings

“…The crude protein concentration is similar to the range 12%-13.73% recorded for plantain peel meal [13,14] but higher than the value of 10% for maize [15] and 7%-9.7% for tigernut [16]. The value (12.39%) of crude fibre in kunnu waste/chaff that is slightly above the value of (9%-10%) recorded for composite ingredients of sorghum and maize used for the kunnu [16] is attributed to the action of microbes of [17,18]. All the kunnu chaff based diets recorded higher but no significant crude protein concentration (p .…”

Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition

“…Concerning amino acids composition, tiger nut is rich in glutamic acid, methionine, arginine and aspartic acid. Its mineral composition revealed high amounts of potassium, phosphorous, sodium, calcium, and magnesium (Ekcanyanwu and Ononogbu, 2010;Glew et al, 2006;Oladele and Aina, 2007). According to Chukwuma et al (2010), several groups of phytochemicals are present in tiger nut, with marked differences between raw and roasted ones.…”

“…The compositional study of tiger nut revealed that they possess low amounts of water, but are rich in fat, fibres, and carbohydrates, being a good source of starch (Arafat et al, 2009;Coş kuner et al, 2002;Ekcanyanwu and Ononogbu, 2010;Oladele and Aina, 2007;Ozcan et al, 2010). Concerning fat composition, tiger nut oils are predominantly monounsaturated, being a good source of essential fatty acids that the human organisms cannot synthesize (Kim et al, 2007;Sánchez-Zapata et al, 2012a;Yeboah et al, 2012).…”

“…In Nigeria it is designated by aya, imunu, ofio, aki Hausa, according to the region and ethnic groups where it is inserted (El Bamishaiye and Bamishaiye, 2011). C. esculentus tuberous rhizomes are exploited for human consumption being consumed raw or roasted, for flour production, milk extraction for beverages preparation ("horchata de chufas" in Spain; "kunnu aya" in Northen Nigeria), oil extraction and incorporation of components in food products (Adejuyitan, 2011;El Bamishaiye and Bamishaiye, 2011;Oladele and Aina, 2007;Sánchez-Zapata et al, 2010, 2011, 2012a.…”