Cyperus esculentus (tiger nut): its application in agriculture, food, health and nutrition. A review

Edo, Great Iruoghene; Ugbune, Ufuoma; Ezekiel, Gracious Okeoghene; Onoharigho, Favour Ogheneoruese; Agbo, Joy Johnson

doi:10.1007/s42535-023-00672-8

Cited by 25 publications

(1 citation statement)

References 56 publications

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“…Chufa, which produces tubers underground, has recently begun to be widely used in baking, the preparation of ice-cream and beverages and the production of edible oils (Yoon, 2015). In addition to the tuber of the tigernut plant being an excellent source of lipids, proteins, carbohydrates, fibre, vitamins, minerals and phytochemical compounds (Edo et al, 2023a), ethanol and n-hexane extracts of this tuber contain alkaloids, glycosides, flavonoids, crude fibres, tannins, carbohydrates, and contains phytochemical compounds such as oil (Nwosu et al, 2022;Edo et al, 2023b, Edo et al, 2023c. Chufa tubers are rich in K and P biogenic elements ( € Ozcan et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times

Al Juhaimi,

Mohamed,

Uslu

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the effects of different germination times on some chemical characteristics, total phenol and flavonoid quantity, antioxidant capacities, phenolic and fatty acid compositions and biogenic element contents of tigernut tubers were investigated. Total phenolic and flavonoid quantities of raw and tigernut tubers germinated at certain germination periods were reported to be between 24.40 (first period of germination) and 63.84 mgGAE/100 g (third period of germination) to 33.00 (control) and 184.24 mgRE/100 g (third period of germination), respectively. Antioxidant capacities of raw and germinated tigernut tubers were recorded to be between 0.91 (first period of germination) and 1.57 mmolTE kg−1 (third period of germination). Gallic (except control), catechin, caffeic acid, rutin and kaempferol values of tubers were higher especially in the second and third periods of germination compared to the first period of control and germination. Oleic and linoleic acid values of raw (control) and germinated tigernut oils were identified between 69.41% (third period of germination) and 72.53% (control) to 9.77 (control) and 11.77% (third period of germination), respectively. P, K, Ca, Mg, S and Na were the dominant elements of raw and germinated tigernuts. The bioactive properties, phenolic component amounts and element quantities of germinated tubers were increased.

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Section: Introductionmentioning

confidence: 99%

The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times

Al Juhaimi,

Mohamed,

Uslu

et al. 2024

Int J of Food Sci Tech

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Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers

Ahmed,

AlJuhaimi,

Musa Özcan

et al. 2024

Starch Stärke

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In this study, the effects of microwave and oven systems on bioactive properties (total phenolic, total flavonoid, and antioxidant capacity), fatty acids, polyphenols, and mineral contents of raw and roasted “Sarışeker” and “Balyumru” tubers are investigated. Antioxidant activity values of “Sarışeker” tigernut tubers roasted in microwave and oven systems are defined to be between 1.56 (540 W) and 2.57 mmolTE kg−1 (720 W) to 1.57 (80 and 120 °C) and 1.68 mmolTE kg−1 (100 °C), respectively. Gallic acid results of the “Sarışeker” and “Balyumru” tigernut tubers roasted in microwave are specified to be between 5.49 (720 W) and 6.59 mg/100 g (540 W) to 15.83 (900 W) and 21.47 mg/100 g (720 W), respectively. In general, the phenolic component values of the “Sarışeker” tigernut tubers roasted at different temperatures are higher than the “Sarışeker” tigernut samples roasted in the microwave. The oleic, linoleic, and linolenic acid values of the oils obtained from “Sarışeker” tubers roasted in both roasting systems increase compared to the control. The heat treatment has different effects on the contents of different elements of the tigernut tubers. It has been observed that there are significant fluctuations in the amounts of minerals in the structure of foods as a result of the heat treatment applied.

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The botanical details, pharmacological activities and industrial applications of date seed (Phoenix dactylifera L.)

Nwachukwu,

Edo,

Samuel

et al. 2024

Phytochem Rev

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Cyperus esculentus (tiger nut): its application in agriculture, food, health and nutrition. A review

Cited by 25 publications

References 56 publications

The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times

The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times

Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers

The botanical details, pharmacological activities and industrial applications of date seed (Phoenix dactylifera L.)

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