Soaking behaviour and milky extraction performance of tiger nut (Cyperus esculentus) tubers

Djomdi, .; Ejoh, Richard Aba; Ndjouenkeu, Robert

doi:10.1016/j.jfoodeng.2005.10.022

Cited by 34 publications

(38 citation statements)

References 21 publications

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“…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).…”

Section: Fractional Factorial Designmentioning

confidence: 99%

“…Currently, mathematical models are being developed as means of prediction and optimization of the production process of tiger nut milk, which is primarily based on the soaking process (Krokida et al, 2003;Djomdi et al, 2007), including the use of response surface methodology (Asante et al, 2014). However, none of them have taken into consideration the nutritional characteristics simultaneously to extraction efficiency.…”

Section: Introductionmentioning

confidence: 99%

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

neto

Amaral

Leão

et al. 2017

JFS

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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 (X 1 ), soaking time (X 2 ), soaking temperature (X 3 ) and water proportion (X 4 ). From the 2 4-1 fractional factorial design all independent variables were found to be statistically significant (p <0.1) and X 1 , X 2 and X 3 were chosen for the central composite design as water proportion was already in the minimum value. The best operational conditions, obtained by desirability function, were: 8 h of soaking time, 22° C for soaking temperature, 0.20% (w/v) of sodium metabisulphite and 1:1 tuber (g): water (ml) proportion. In those conditions a 78% yield was obtained for a tiger nut milk with 2.60% protein, 3.7% total sugar and 8.72% starch. The high yield obtained and the great nutritional value shows that this milk has a great potential for application in the food industry.

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Section: Fractional Factorial Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

neto

Amaral

Leão

et al. 2017

JFS

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“…Higher milk yield from boiling and soaking could be attributed to better opening of cellular pores and weakening of cell walls after milling of tubers (Djomdi Ejoh and Ndjouenkeu, 2006;Ndjouenkeu and Djomdi Ejoh, 2007).…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 99%

Effect of Soaking and Cooking Methods on Extraction of Solids and Acceptability of Tiger Nut (Cyperus Esculentus L) Milk

Asante¹,

Ellis

Oduro

et al. 2014

JAS

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Vegetable milk is a nutritious alternative for consumers who for dietary and other constraints cannot consume dairy milk. The production of vegetable milk solids of acceptable taste and quantity is however an important consideration. The study determined the effect of soaking in combination with boiling, steaming and roasting on the yield of milk, solids and its sensory quality. Boiling of tubers before soaking yielded the highest quantity of milk for all tubers with a range of 4395. Roasting before soaking of brown tubers enhanced the flavor of milk however there were no differences in overall acceptability of milk extracted from different pre-treated tubers. This sequence of pretreatments will enhance the extraction of good quality tiger nut milk and solids to broaden its utilization as ingredient in the food industry.

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“…Chufa tubers are also used to make ice-cream, while fresh chufas can be consumed after soaking. Chufa is cultivated on a small scale in Egypt, Niger, Nigeria, Burkina Faso, Ghana, Togo, Mali, Cameroon, and the Ivory Coast (Omode et al, 1995;Abdel-Nabey, 2001;Djomdi et al, 2007). These countries currently export 3000 t tubers per year to Spain.…”

mentioning

confidence: 99%

“…Pascual et al (2000), after describing its cultivation in Spain (Pascual et al, 1997), affirmed that these under-exploited products could enhance interest in this crop. More recent studies have reported increasing interest in chufa cultivation, mostly for food technology and biodiesel production, in Brazil, Cameroon, China, Egypt, Hungary, the Republic of Korea, Poland, Turkey, and the USA (Abdel-Nabey, 2001; Coskuner et al, 2002;Djomdi et al, 2007, Matos et al, 2008.…”

mentioning

confidence: 99%

Growth and nutrient absorption in chufa (Cyperus esculentusL. var.sativusBoeck.) in soilless culture

Pascual-Seva

Pascual

Bautista

et al. 2009

The Journal of Horticultural Science and Biotechnology

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Soaking behaviour and milky extraction performance of tiger nut (Cyperus esculentus) tubers

Cited by 34 publications

References 21 publications

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

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

Effect of Soaking and Cooking Methods on Extraction of Solids and Acceptability of Tiger Nut (Cyperus Esculentus L) Milk

Growth and nutrient absorption in chufa (Cyperus esculentusL. var.sativusBoeck.) in soilless culture

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