The Effect of Solvent Type and Roasting Processes on Physico-Chemical Properties of Tigernut (&lt;i&gt;Cyperus esculentus L.&lt;/i&gt;) Tuber Oil

Juhaimi, Fahad Al; Ghafoor, Kashif; Özcan, Mehmet Musa; Miseckaitė, Otilija; Hussain, Shadzad

doi:10.5650/jos.ess17281

Cited by 15 publications

(10 citation statements)

References 19 publications

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“…it can be observed that TNTF oil was rich in unsaturated fatty acids (79.94%), These results agree with These results were in agreement with those reported by (Aljuhaimi et al, 2018) andSabah, et al (2009). Tiger nut oil is rich in phytosterols, tocopherols and essential unsaturated fatty acids (Mohdaly, 2019).…”

Section: ‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ ‫مجلة‬supporting

confidence: 93%

التقییم التغذوی والخصائص الحسیة للبسکویت المدعم بدقیق حب العزیز

برکات¹

2022

مجلة البحوث فی مجالات التربیة النوعیة

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Tiger nut tubers (Cyperus esculentus L.) flour have long been recognized as one of the best nutritional crop that can be used to augment a diet. Biscuits are the most popular bakery item consumed by nearly all sections of society .This investigation was performed to study the nutritional quality of tiger nut tubers flour (TNTF) and biscuit blends fortified with varying amounts of TNTF at three levels, (10, 20 and 30%). Proximate chemical composition, minerals, amino and fatty acids composition were determined. TNTF is a good source of protein, oil, ash and crude fiber compared with wheat flour. Furthermore, it also contains valuable amounts of minerals such as phosphorus, potassium, and magnesium (185.33, 216.68, and 169.26 mg/100 g on a dry weight basis) respectively. The major indispensable (essential) amino acids were leucine (0.24 g/100g) and Valine (0.21 g/100g). Also, TNTF contains a high percentage of unsaturated fatty acids (79.94%), especially oleic acid (70.34%). Crude protein, crude oil, ash, and crude fiber contents increased in biscuit products in contrast, moisture and carbohydrate values decreased gradually with an increment of the wheat flour substitution level using the TNTF. Biscuits fortified with different levels of TNTF had the highest amount of all minerals, indispensable and dispensable amino acids, some unsaturated fatty acids like oleic acid followed by linoleic acid and Palmitoleic acid compared with the control biscuit. The results of the sensory evaluation showed that replacement of TNTF until 30% is acceptable, while biscuits fortified with 20% TNTF recorded the highest overall acceptability. This study ‫ا‬ ‫لمجمد‬ ‫الثامن‬ ‫العدد‬ ‫ـ‬ ‫و‬ ‫الثالث‬ ‫األربعون‬ ‫ـ‬ ‫نوفمبر‬ 2222‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ ‫مجلة‬ reveals that tiger nut tubers flour could be used in the production of biscuits with special dietary needs.

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Section: ‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ ‫مجلة‬supporting

confidence: 93%

التقییم التغذوی والخصائص الحسیة للبسکویت المدعم بدقیق حب العزیز

برکات¹

2022

مجلة البحوث فی مجالات التربیة النوعیة

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“…Tigernut tubers are rich in lipids, proteins, starches, dietary fibers, and vitamins, which are usually applied to develop edible oil, plant milk, and snack food (Clemente‐Villalba et al, 2021; Oluwajuyitan & Ijarotimi, 2019). The extraction and physicochemical characterization of tigernut tuber oil have been widely reported (Aljuhaimi, Ghafoor, et al, 2018; Aljuhaimi, Simsek, & Ozcan, 2018). But there are few types of research on tigernut tuber starch (TTS).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

Zhang

Zhen

et al. 2022

Food Processing Preservation

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Tigernut (Cyperus esculentus L.), native to northeast Africa, belongs to the sedge family (Babiker et al., 2021). It is an important multipurpose crop, its stems and leaves can be used as green feed and knitting materials, and the roots with a fragrant smell are a potential source of essential oils (Duman, 2019;Lasekan, 2013;Ozcan et al., 2021). Tigernut tubers are rich in lipids, proteins, starches, dietary fibers, and vitamins, which are usually applied to develop edible oil, plant milk, and snack food (Clemente-Villalba et al., 2021;Oluwajuyitan & Ijarotimi, 2019).The extraction and physicochemical characterization of tigernut tuber oil have been widely reported (Aljuhaimi, Ghafoor, et al., 2018; Aljuhaimi, Simsek, & Ozcan, 2018). But there are few types of research on tigernut tuber starch (TTS). Manek et al. found that TTS conformed well to United States Pharmacopeia and could be employed as a binder for the production of metronidazole tablets (Manek et al., 2012). It was found that the freeze-thaw stability of TTS was higher than that of potato starch (PS), but its paste clarity was lower (Jing et al., 2012). Neto et al. evaluated the physicochemical properties of TTS and modified it with octenyl succinic anhydride, which improved the resistance of TTS to temperature (Neto et al., 2018). Liu et al. isolated TTS from tigernut tuber meals and cakes remaining after oil extraction and found that the various oil extraction methods had different influences on the ordered structure of starch granules, resulting in the change of functional properties of TTS (Liu et al., 2019). In this study, the preparation, composition, granule morphology, crystal structure, pasting properties, functional properties, and gel properties of tigernut tuber starch (TTS) were systematically investigated. The feasibility of TTS to replace wheat flour (WF) in steamed bread production was also evaluated.

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“…Lipid peroxidation in oils is measured by the determination of peroxides which form as the primary reaction products during oil oxidation. Peroxide value is, therefore, used as an indication of oxidative rancidity in unsaturated fats and oils [19]. As determined by this research, the peroxide value of T. pedataseed kernel oil is 0.9641±0.2021 meq O 2 /Kg.…”

Section: Discussionmentioning

confidence: 69%

Physicochemical Properties, Fatty Acids Composition and Antioxidant Potential of the Seed Kernel Oil of Oysternut (Telfairia pedata) Found in Kenya

Isaiah¹,

Onyari²,

Omosa³

2021

EJMP

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Aim: Certain edible plant sources contain vegetable oils that have been under-exploited both commercially and in research. This study aimed to determine the physicochemical properties, fatty acids composition, and antioxidant potential of the oil from the seed kernels of Telfairiapedata, which are used as food by the local population of Tharaka-Nithi County in Kenya. Materials and Methods: Telfairia pedata seeds were collected from farmers in the county of Tharaka-Nithi, Kenya. n-Hexane was used to extract the oil via soxhlet extraction. Standard laboratory protocols were used to characterize the oil’s physicochemical properties, while fatty acids composition and antioxidant potential were characterized using gas chromatography mass spectrometry and 2, 2-diphenyl-1-picrylhydrazyl assay, respectively. Results: The seed kernels of Telfairia pedata yielded more than 66% of oil. The oil’s physicochemical properties were found to be within the Food and Agriculture Organization set limits and were as follows; moisture content (0.0592±0.0140%), peroxide value (0.9641±0.2021 meq O2/Kg), iodine value (23.0058±2.2473 gI2/100g) and acid value (0.6352±0.0330 mg KOH/g). Fatty acids such as myristic acid (14:0; 0.11%), palmitoleic acid (16:1n7; 0.13%), palmitic acid (16:0; 34.97%), margaric acid (17:0; 0.10%), linoleic acid (18:2n6; 48.46%), stearic acid (18:0; 15.33%), 10,13-octadecadienoic acid (18:2n5; 0.09%), 18-methylnonadecanoic acid (20:0; 0.68%), and behenic acid (22:0; 0.14%) were found in the oil. The antioxidant potential of the oil expressed in IC50 was found to be 18.05 mg/mL, in relation to that of ascorbic acid 2.406 mg/mL. Conclusions: Telfairia pedata seed kernel oil can be economical to exploit commercially due to its relatively high yield. The determined properties of Telfairiapedata seed kernel oil present high nutritive value making the oil fit for edible applications.

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The Effect of Solvent Type and Roasting Processes on Physico-Chemical Properties of Tigernut (<i>Cyperus esculentus L.</i>) Tuber Oil

Cited by 15 publications

References 19 publications

التقییم التغذوی والخصائص الحسیة للبسکویت المدعم بدقیق حب العزیز

التقییم التغذوی والخصائص الحسیة للبسکویت المدعم بدقیق حب العزیز

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

Physicochemical Properties, Fatty Acids Composition and Antioxidant Potential of the Seed Kernel Oil of Oysternut (Telfairia pedata) Found in Kenya

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