Article

Tiger nut: As a plant, its derivatives and benefits

October 2011
African Journal of Food, Agriculture, Nutrition and Development 11(5)

DOI:10.4314/ajfand.v11i5.70443

Authors:

Nigerian Stored Products Research Institute

Tiger nut ( Cyperus esculentus var. sativa ) as a plant, its derivatives/uses and benefits are mainly discussed. The hunt for lesser known and un-exploited crops, many of which are potentially valuable as human and animal foods has been on the high side now to retain the equilibrium between population growth and agricultural productivity, particularly in the tropical and sub-tropical areas of the world. Tiger nut is an underutilized crop of the family Cyperaceae , which produces rhizomes from the base and tubers that are somewhat spherical. Pollination is by wind. Young tubers are white, while older tubers are covered by a yellow outer membrane; they are usually found within six inches of the ground surface. Vegetative colonies of its plants are often produced from the tubers and their rhizomes. They are usually preserved by sun drying for about three months before storage. It can be eaten raw, dried, roasted, or grated and can be subjected to further processing. Its uses in cooking and as fuel, baking flour, fish baits; milk in lieu of cow’s milk are outlined. Regarding the plant high percentage of carbohydrates (mono- and di-), fibre, and oil (especially oleic acid) and its moderately high level of protein, minerals (calcium, magnesium, iron and phosphorous), and vitamins C and E makes it a good source of food for humans and animals. It is a cheap source of nutrition for both the rich and the poor. The health benefits reflect reduction of low density lipoprotein-cholesterol, which is good for sports’ men and women and those intending to lose weight; it is also said to serve as a cure for flatulence and diarrhea, and as control against heart attacks, thrombosis and colon cancer, among others. The presence of anti-nutrients like polyphenols and tannins can be eliminated by boiling in water. The tiger nut, though under-utilized, is still a good food snack for all. There is a need for awareness creation on tiger nut’s inherent nutritional properties. Key words: nut, nutrition, tuber, health, benefit

QUALITY AND SUSTAINABILITY OF PRODUCTION OF YOHURT FROM SOYABEANS, TIGER NUT, AND DATE

Article

Full-text available

Oct 2023

Yogurt, is also known as yoghurt, is one of the most known popularly fermented dairy products in the world, with a wide range of health benefits in addition to basic nutrition and was believed to have therapeutic powers and give long life to those who consumed it. This study aimed to evaluating the quality and suitability of production of yoghurt using blended tiger nut milk, soybeans milk and date milk. Proximate and microbial analysis was used to determine nutrient composition and quality of the produced yogurt. The study shows the mean scores ranges of proximate composition (moisture, ash, protein, fat, crude fibre and carbohydrate) of the formulated yoghurt: 75.83±1.44, 70.16±0.28, 81.00±1.73, 80.00±0.00, 0.61±0.02 – 0.76±0.02, 5.40±0.17 – 7.43±0.05, 5.33±0.03 – 6.40±0.00, 0.04±0.00 – 0.12±0.00. and for carbohydrate content, the mean score ranged from 4.27 ±1.81 – 17.16 ±0.54. The bacterial total plate count of the sample ranged from 1.6x102 – 9.7x103 cfu/ml. Sample A (1.3x102) had lowest growth while sample D (9.7x103) had highest growth. For appearance, the mean score ranged from 6.00±2.22 – 8.25±0.63, also for aroma, the mean score ranged from 6.45±2.41 – 7.50±0.94 and for overall acceptability, the mean score ranged from 6.40±2.37 – 8.00±0.64. This study revealed that soy milk, tiger nut milk and date palm juice produced can be effectively used for acceptable yogurt formulations..

Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications

Article

Full-text available

Sep 2023

Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk ‘horchata’. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.

A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition

Article

Full-text available

May 2024
J SCI FOOD AGR

Tiger nut (Cyperus esculentus L.) is a small, tuberous root vegetable that has gained increasing attention in recent years due to its potential health benefits. This review article provides an elaborate overview of tiger nut, including its botany, historical uses, nutritional composition, potential health benefits and traditional medicinal uses. This review article comprehensively discusses the nutritional profile of tiger nut, providing a detailed understanding of its nutrient content. Furthermore, the potential health benefits of tiger nut are thoroughly reviewed, including its effects on digestive health, cardiovascular health, blood sugar control, immune function and other potential therapeutic uses. Scientific articles used for this review were retrieved from ScienceDirect, Google Scholar, PubMed and SciELO databases. Only articles published between 1997 and 2022 were used for research. This review contributes to a better understanding of tiger nut and its prospective uses in functional foods and medicine by combining the available scientific material. © 2024 Society of Chemical Industry.

Cyperus esculentus (tiger nut): An insight into its bioactive compounds, biological activities, nutritional and health benefits

Article

Full-text available

Dec 2023

Physiologically important qualities and nutritional benefits prove the value of tiger nut. Phytochemicals like flavonoids, alkaloids, fat, fatty acids and etcetera that are abundant throughout the plant aid in a number of metabolic processes as well as elicit therapeutic and biological effects of anti-oxidation, anti-inflammation, anti-cardiovascular disease, aphrodisiac, anti-diabetic effects thus improving general wellbeing and health conditions. More to that, in various other industries than the medical (Pharmaceutical, agricultural, food and e.t.c), tiger nuts are utilizable in making starch, animal feed, beverages, biofuel to mention but a few. Considering all these enormous benefits and applications of tiger nut, it is the intention of this review, to add to the scope of available information regarding them stating with specificity their bioactive compounds, biological activities, nutritional and health benefits as well as their industrial applications.

Studies on Aspergillus flavus on Tiger Nut (Cyperus esculentus) Incubated at Different Regimes of Light and Two Temperatures

Article

Full-text available

May 2023

An experiment was carried out to ascertain the effect of light regimes (continuous day light, continuous darkness and alternating day light and darkness) on the growth of A. flavus on tiger nut at temperature of 28oC and 30oC. The experiment was a 2 x 3 factorial laid out in a completely randomized design (CRD) replicated 10 times. A. flavus was isolated from naturally infected tiger nuts obtained from different sellers at Delta Park, Abuja Park and Choba campus, University of Port Harcourt, Rivers State, Nigeria. The isolation and sub-culturing were done using Malt Extract Agar (MEA). A tiger nut-based-medium (15ml/Plate) was centrally inoculated with 6-day-old inoculums of A. flavus and incubated appropriately. Assessment of fungal growth was done daily for 10 days and mycelia diameter and mycelia growth rate obtained from the data. Result from the statistical analysis showed that the effect of light regime and temperature on the mycelia diameter of A. flavus was highly significant (P<0.001) and the interaction between light regime and temperature was also significant (P<0.0.01). Growth rate also showed significant (P<0.001) main effect of temperature and light regime and the light regimes x temperature was also significant (P=0.03). The highest mycelia growth rate and mycelia diameter occurred in continuous day light, followed by continuous darkness and finally alternating day light and darkness, with all higher at 30oC. Thus, storage of tiger nut under continuous day light and/or at temperature 28oC and above should be discouraged, in order to reduce microbial spoilage caused by Aspergillus flavus.

Anti -Anaemic Potentials of Tigernut Extract Administered on Rat Exposed to Phenylhydrazine Induced Toxicity

Article

Mar 2023

Anaemia is a public health problem that affect both the rich and poor, and it possess a serious challenge to the health care profession, consequently this research is therefore aim at investigating the anti - anaemic potentials of Tigernut (C. esculentus) extract administered to albino wistar rats exposed to Phenylhydrazine induced toxicity. Forty (40) male albino Wistar rats weighing between 180- 250g were used for this study. They were randomly divided into four (4) groups of ten (10) rats each. Control group received normal feed and drinking water. Extract group received 600mg/kg bw of aqueous extract of Tigernut orally, PHZ group received PHZ induction and PHZ + Extract group received PHZ induction + 600mg/kg bw of aqueous extract of Tigernut. The feeding regimens lasted for 4 weeks, after which blood samples were collected via cardiac puncture for estimation of different parameters. Results showed that ingestion of aqueous extract of C. esculentus was able to reverse the significant decrease in RBC (p<0.01), HB (p<0.001), PCV (p<0.001) and Fe+ (p<0.01) values occasion by PHZ induction, back to appreciable level. In conclusion ingestion of C. esculentus extract is capable of reversing the derogatory effect imposed on hemopoietic processes following PHZ induction. Since C. esculentus is cheap and readily available it can therefore be recommended for the management of anaemic condition pending the availability of a viable health facility.

Mechanical Properties of Tigernut (Cyperus esculentus) as Influenced by Moisture Content

Conference Paper

Full-text available

Oct 2018

Tigernut (Cyperus esculentus) is one among the underutilized crops in Nigeria despite its high economic value. The compressive strength as influenced by moisture content at 8%, 16%, 24%, 32% and 40% (db) respectively was investigated. The tigernut samples were collected directly from a farm in Minna, Niger State and cleaned to remove all foreign materials, initial moisture content was determined using ASAE 1990 standard after which samples were conditioned to the desired moisture levels following standard method. A Universal testing machine was used for the compressive test. The Maximum compressive stress ranged from 1.76 to 2.87 MPa, Compressive strain at maximum compressive stress ranged from 0.231 to 0.344 mm/mm, Energy at maximum compressive stress ranged from 0.157 J to 0.222 J, Compressive load at maximum compression stress ranged from 144 N to 234 N, Compressive extension at maximum compression stress ranged from 2.18 mm to 2.87 mm. Compressive stress at break ranged from 1.64 MPa to 2.22 MPa, Compressive load at break ranged from 134 N to 181 N. Compressive strain at break ranged from 0.27 to 0.387 mm/mm, Load at maximum compressive stress ranged from 144 N to 234 N, Extension at maximum compressive stress ranged from 2.18 mm to 2.87 mm, Compressive extension at break ranged from 2.12 mm to 3.03 mm. Load at break ranged from 134 N to 181 N, extension at break ranged from 2.27 mm to 2.81 mm, Energy at break ranged from 0.178 J to 0.245 J, Compressive stress at yield ranged from 1.79 MPa to 3.33 MPa and compressive load at yield ranged from 156 N to 271 N. ANOVA (at p<0.05) revealed a significant effect of moisture content on the maximum compressive stress, compressive load at maximum compressive stress, load at maximum compressive stress, extension at break, compressive stress at yield and compressive load at yield. Correlation and regression analysis revealed a positive linear relationship between all the measured parameters and moisture content with a stronger correlation coefficient for compressive stress at yield and compressive load at yield. These information is needed in the design and adjustment of machines used for harvesting, handling, processing and storage of tigernut.

Blow fly as a toxicological specimen in evaluating food safety of tigernut (Cyperus esculentus L.) juice in a Nigerian university

Article

Full-text available

Dec 2022

The demand for tigernut kernels are currently in higher Nigerian cities due to their savoury preference in local beverage industry. However, its processing and bottling are assumed to contaminate the beverage with microorganisms and heavy metals. This study evaluated heavy metals in tigernut juice samples, and in maggots of blow fly that fed on heavy metals-conaminated tigernut juice at University of Port Harcourt, Nigeria. Fresh tigernut juice samples were purchased from vendors at faculty of science, senior staff club, and a manually processed tigernut juice in the Biology Laboratory of the University, were used for the study. Belewu and Abodunrin (2008) method of preparing tigernut juice was adopted. The tigernut juice samples were filtered after decantation and subjected to atomic absorption spectrophotometer for heavy metal evaluation. Maggots of blow fly cultured in tigernut juice and ground liver of cow, were toxicologically evaluated using the method of Abajue and Ewuim (2020) [3]. The analysis indicated the presence of chromium (0.003±0.003 mg/l), lead (0.002±0.001 mg/l), mercury (0.001±0.001 mg/l), and cobalt (0.002±0.013 mg/l) at faculty of science. The one sold at the senior staff club, indicated the presence of cobalt (0.007±0.002 mg/l) only while in the control sample, arsenic (0.001±0.022 mg/l) and cobalt (0.063±0.008 mg/l) were present. Cadmium, copper and nickel were absent in all the tigernut juice samples. Cobalt was present in all the tigernut juice samples with a range of 0.002-0.063 mg/l, and was higher than the WHO permissible limit. Toxicological evaluation of heavy metals in the maggots of blow fly, indicated they were absent. Thus, the risk of consuming the tigernut juice is minimal but further validation is paramount.

Effect of Storage Time on Spiced Non-Alcoholic Beverage Made from Tiger-Nut Blends (Kunun Aya)

Article

May 2019

Akaamaa Clement Wada

Kunun-aya is a traditional non-alcoholic beverage widely consumed in Northern Nigeria especially during the dry season. The beverage was prepared from tiger nut with the addition of spices such as cloves, date and ginger at different ratio of blends. The samples were stored at 4°C for 5 days and the effects of spices on their proximate, microbial and sensory properties were evaluated. Fresh tiger nuts and spices were purchased from Kure Ultra-modern market in Minna, Niger State. The tiger nut seeds were sorted and foreign materials, bad/cracked nuts, which may affect the taste and keeping quality of the drink were removed, washed and rinsed with portable water then soaked overnight to soften the fibre and to remove off-flavour. One kilogram of the fresh tiger nuts was blended several times into slurry with water. The slurry was pressed using muslin cloth to recover the extract. A 9-point hedonic scale was used to assess the sensory attributes of the spiced drink based on mouth feel, texture, taste, aroma, appearance and general acceptability. Five samples of the spiced drink were analyzed for total energy, crude protein, fat, carbohydrate, ash, crude-fibre and moisture contents. Results of the proximate analyses revealed a range of 87.4-90.0% for moisture which was high. The crude protein ranged from 3.3-3.6 with t h e samples containing tiger nut and date b e i n g significantly different from the others. The fat content ranged from 2.5-4.8, while the energy and carbohydrate contents ranged between 56.6-71.7 and 1.74-6.1 respectively. The bacterial count of the Kunun-aya samples ranged from 1.2 - 9.2×104 CFU/ml and fungal count ranged from 1.2-9.0×104 CFU/ml on days 1, 3 and 5, respectively. Bacterial and fungal counts of the samples generally increased with the storage period and the samples with 20% inclusion of clove and 10% inclusion of ginger, clove and date respectively were the most acceptable among the treated samples. No significant differences existed among the treated samples in terms of mouth feel, aroma, taste, consistency and appearance. The study revealed a nutritious and acceptable spiced drink from tiger- nut which can serve as a substitute to alcoholic and carbonated beverages.

Evaluation of saline treatments on bacteriological quality of Tiger Nut) Cyperus esculentus L.) for consumption post purchase

Article

Full-text available

Jan 2025

Food-borne diseases are usually caused by ingestion of contaminated food. One of such foods susceptible to microbial contamination is Tiger nut (Cyperus esculentus L.). We evaluated the bacteriological quality of Tiger nuts under various consumer treatment conditions post purchase.Three tiger nut samples each from 7 vendors were obtained by convenient sampling in Ho, the capital of the Volta Region of Ghana. The samples were subjected to vigorous washes in 1%, 2% and 3% sterile saline with tap water as control. The resulting liquids were analysed for microbial load and species using specific media and standard microbial methods. Data obtained from the study were analysed by ANOVA, and significant differences among means were defined at p<0.05. The mean bacterial count for the fresh tiger nut in tap water ranged from 1.95×106 to 1.59×107 cfu/mL whilst that in tap water only (control), 1%, 2% and 3% saline solutions recorded a range of 7.08×105 to 1.18×107, 7.31×105 to 1.34×107, 4.0×104 to 1.13×107 and 1.11×105 to 9.62×106 cfu/mL respectively. The higher bacterial load from the tiger nut in the sterile tap water was above the acceptable reference limit of 105 cfu/mL by the National Administration for Food Drugs and Control (NAFDAC). The mean bacterial count of Escherichia coli and Staphylococcus aureus in all the 21 samples was 6.15 log10 and 6.18 log10 cfu/mL respectively, all of which exceeded the acceptable range from 102 to 103 cfu/mL by the International Commission on Microbiological Specifications for Foods (ICMSF).To improve the bacteriological quality of tiger nut, proper farming practices, handling and treatment regimens under hygienic conditions should be employed to reduce or eliminate the occurrence of contaminants to ensure the protection and safety of the consumer.

Changes in the Flavor of Cold-Pressed Tiger Nut Oil (Cyperus esculentus L.) During Refining Processes and Evaluation of Its Thermal Properties

Article

Full-text available

Jan 2025

Oil extracted from tiger nut is a good, edible source owing to its richness in unsaturated fatty acids. This study investigated the effects of the refining processes on the flavor components of crude tiger nut oil by GC-MS and focused on the thermal stability of the refined oil under high-temperature conditions. Three different refining processes were evaluated: citric acid-assisted hydration degumming, alkali deacidification and bleaching. In the present study, the neutralization refining resulted in 11.67% losses. The refined oil had higher brightness and transparency. Moreover, 109 volatiles were identified, mainly including aldehydes, alcohols, pyrazines and furans, the characteristic flavor compounds of which present a fatty, fresh and nutty flavor. Hence, the refining processes have a significant effect on the flavor components of tiger nut oil, and the accumulated information can be helpful in increasing the tiger nut oil quality to meet the market value. The results of the thermal properties indicated the significant degradation of oleic acid and linoleic acid with prolonged heating, leading to increases in the acid value by 17 times and the peroxide value by 31 times after prolonged heating at 210 °C for 10 h compared with those without heating. When the refined tiger nut oil was heated at 210 °C for 4 h, the carbonyl value (62.6 meq/kg) exceeded the recommended value, and after heating for 8 h, the total polar compound percentages (50%, the instrument limit value) also exceeded the national standard. In order to extend the cooking heating time, it is necessary to appropriately decrease the heating temperature. This study provides a scientific reference for the frying of tiger nut oil in food and the high-temperature treatment of food containing tiger nut oil.

MODELING OF DYNAMIC OSCILLATION AND CREEP-RECOVERY DATA OF GLUTEN-FREE BISCUIT DOUGH CONTAINING TIGER-NUT FLOUR

Article

Full-text available

Dec 2024

This study investigates the impact of tiger nut flour (TNF) on the rheological properties of gluten-free biscuit dough, focusing on creep-recovery behavior. TNF is a rich source of dietary fiber and essential nutrients, making it a promising ingredient in gluten-free products. The dough samples, with varying TNF percentages (10%, 20%, 30%, 40%, and 50%), were analyzed for their thermal and rheological properties. Results show that as TNF content increases, the dough becomes more deformable, reflected in higher creep compliance and lower viscosity. However, the dough retained sufficient elastic recovery, making it suitable for applications requiring structural integrity and extensibility. The reduction in gelatinization enthalpy suggests that TNF enhances processing efficiency by lowering energy requirements for starch gelatinization. This study fills a gap in the literature on TNF's role in gluten-free dough systems, offering insights for future applications in gluten-free product development.

Effect of processing technique on the proximate composition and sensory properties of tiger nut/dates dry milk substitutes

Article

Full-text available

Oct 2024

This study examined the effect of different processing techniques on the proximate composition and sensory properties of powdered milk substitutes made from tiger nut tubers sweetened with dates, to offer an affordable and nutritious milk alternative for lactose-intolerant individuals, diabetics, and low-income populations. Four tiger nut/date milk substitutes were formulated using 70% tiger nut tubers and 30% dates, with the tubers processed by malting (MTMS), fermentation (FTMS), toasting (TTMS), and oven drying (OTMS). These products' nutritional content and sensory attributes were compared to a commercial powdered milk control. Results showed that fermentation yielded the highest protein content (7.01%), while toasting produced the highest fat content (15.42%) and the best sensory scores, especially in aroma and overall acceptability. The malted sample had the lowest protein content (5.38%) but the highest fibre content (2.98%). The oven-dried sample had the highest carbohydrate content (73.85%), and the fermented sample had the highest moisture content (3.92%). Sensory evaluation ranked the toasted sample as the most acceptable, with ratings similar to the commercial control. These findings highlight that processing methods significantly impact the nutritional and sensory qualities of tiger nut/date milk substitutes. Toasting enhances sensory appeal, while fermentation increases protein content, suggesting that these products, particularly the toasted version, can serve as nutritious, shelf-stable milk alternatives for individuals with dietary restrictions. The formulated products, if improved may substitute cow's milk.

Effects of Different Crop Intercropping on the Growth, Root System, and Yield of Tiger Nuts

Article

Full-text available

Jun 2024

Intercropping is a vital cropping system that can create a conducive growth environment for crops and enhance land productivity. Tiger nuts (Cyperus esculentus L.) have high oil content and are adaptable to various soil types, making them a promising new oil crop with significant development potential. This study evaluated the plant height, leaf area, tiller numbers, biomass, land equivalent ratio (LER), and root morphological characteristics of tiger nuts. The agronomic traits and root distribution of tiger nuts and other crops were further investigated to achieve the goal of high yield for tiger nuts. Seven intercropping systems were implemented in the experiment: maize–tiger nut intercropping (MT), soybean–tiger nut intercropping (ST), cotton–tiger nut intercropping (CT), monoculture tiger nut (T), monoculture maize (M), monoculture soybean (S), and monoculture cotton (C). The results indicated that under different planting systems, the agronomic traits of tiger nuts in MT and ST modes were superior, with plant height and tiller numbers increasing by 7.6% to 11.6%. However, the plant height and Soil Plant Analysis Development (SPAD) values in CT mode were slightly lower than in T mode. Additionally, intercropping reduced the leaf area by 6.2% to 37.9%. Root development was more pronounced in intercropping modes, with the ST mode showing the most significant improvement, increasing the 0–20 cm root length density (RLD) by 12.2% to 45.7%. Therefore, each of the three intercropping modes demonstrated distinct advantages. The LER of the intercropping systems ranged from 1.10 to 1.24, enhancing land utilization, with tiger nuts being the dominant species. Compared to monoculture, the ST mode exhibited the best overall effect. Understanding the impact of different planting systems on tiger nuts provides valuable insights for developing tiger nut cultivation in Xinjiang.

Aphrodisiac Potential of Tiger Nut (Cyperus esculentus L.) Powder in Male Wistar Albino Rat

Article

Full-text available

Jun 2024

This study aimed to assess the aphrodisiac potential of tiger nuts (Cyperus esculentus L.) powder in male Wistar albino rats. Twenty-five male and twenty-five female rats were used for the experiment. The male rats were selected into five groups of 5 rats/group. Two groups served as normal and positive controls. Three groups were fed with feed supplemented with varying concentrations of Cyperus esculentus powder (5%, 10%, and 20%) for fourteen (14) days. After the treatment, sexual behaviors, fasting blood glucose, lipid profile, nitric oxide, and some sex hormone levels were assayed. The results showed a significant variation in mount frequencies, while significant increases were observed in intromission frequency and intromission ratio as compared to the normal control. Significant increases in the body weight of both the normal control and treated groups were observed. However, the fasting blood glucose level was not altered significantly. Lipid profile levels were increased in rats fed a 20% tiger nut supplementary diet when compared with the control, whereas low-density lipoprotein was not changed significantly. Nitric oxide concentration significantly increased in the testes but decreased in the kidneys of the treated groups. The results of sex hormone levels showed a significant increase in follicle-stimulating hormone and testosterone with no variation in luteinizing hormone. These results showed that Cyperus esculentus powder can improve the sexual behavior of male rats, hence giving credence to the aphrodisiac potential of Cyperus esculentus.

East African Scholars Journal of Medical Sciences Abbreviated Key Title: East African Scholars J Med Sci Original Research Articl e Hormoanl and Semen Production Response to Oral Combination of Tigernut, Soybean, Datefruit Extract and Cod Liver Oil Administration in Male Wistar Rats

Article

Full-text available

May 2024

Aim/objective: This study assess the effect of combined oral administration of tigernut, datefruit, soybean extract and liquid codliver oil on semen and hormonal indices such as sperm count, viability, ph., testosterone, FSH, LH, PSA etc using male wistar rats. Methods: The Tiet and Layman methods were used to determine the concerned hormones analyzed while the PSA and semen was calculated using calibrated curve method and hemocytometer Method. The animals were grouped into two phases. Hormonal (1) phase: This consist of 25 animals with group (1) serving as the control, (2) received 1000mg/kg soybean, (3) received 800mg/kg tigernut and datefruit, (4) 800mg/kg of combined extract of tigernut, datefruit, and soybean daily while group5 received a standard drug of 500mg/kg codliver oil daily. Phase (2) Semen analysis: This phase consist of 35 animals with group (1) also serving as control but group (2) receive 1400mg/kg tigernut, (3) receive 800mg/kg datefruit, (4) receive 1000mg/kg soybean, (5) receive 800mg/kg datefruit/tigernut, (6) receive 800mg/kg of tigernut, datefruit, and soybean extract each daily while group7 was administered 500mg/kg codliver oil daily for 35days. Results: The outcome of this study indicate an increase mean values for insulin, LH and testosterone among the test group compared with control. The FSH level was significantly higher in group2 (3.60m/u/ml) but decreases in group3 - group5 compared with the control (3.00m/u/ml) level. There was a significant positive correlation that exist between FSH and LH while the PSA levels are within normal range. Both active and sperm count were increased in percentage and in millions among group5 and group6 administered the combined extract of the fruits daily in comparison with control group. A significant increase level of testosterone and improved normal/active sperm count among the test group administered soybean extract and codliver oil daily was observed. Conclusion: This study is a break through on ..

Effect of fermented Cassava sievate and tiger nut shaft on growth performance, blood profile and immunological parameters in male rabbits

Article

Full-text available

Apr 2024
TROP ANIM HEALTH PRO

This study examined the effects of using mushroom mycelium to ferment tigernut and cassava pulp on the growth performance, haematology and immunology of rabbits. Seventy-five New Zealand Bulk grower rabbits were randomly distributed to four treatment groups and a control group in a completely randomized approach. The treatment groups were fed with formulated experimental diets containing one of fermented tigernut drink by-product (FT), fermented cassava sievate (FC), unfermented tigernut drink by-product (UT), or unfermented cassava sievate (UC). The control group was fed a basal diet with no additives. The proximate composition of the fermented feed was analyzed. The weight gain of the animals was, 834.5, 633, 790, 510, and 706 g for control, FT, FC, UT, and UC respectively. The packed cell volume (PCV) for animals in the control group, FT, and FC are 34.33, 37.26, and 32.29% respectively. The red blood cell (RBC) of the FT was favourably improved (5.53 × 10¹²/L) compared to those of UT (2.28 × 10¹²/L), while there was a reduction in the red blood cell count of FC group (1.02 × 10¹²/L). Conclusively, the inclusion of fermented tiger nut drink by-product in rabbit feed improved the PCV and RBC of the rabbits’ understudy but did not affect their growth performance.

Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends

Article

Full-text available

Feb 2024

This study evaluated the physicochemical, functional and proximate composition of wheat and tigernut composite flour; and proximate composition and sensory properties of Chin-chin produced from the wheat-tigernut flours blends. The addition of tigernut flour to wheat was 10, 20, 30 and 40% representing sample A – D while 100% wheat flour (sample E) served as control. Analyses were by standard analytical procedures. pH, titratable acidity and viscosity of the flour samples ranged from 4.03 - 4.37, 0.39 - 0.80 %Lactic acid, and 9.38 - 9.58 Pa.s respectively, while sugar was 1.00 0Brix across all samples. Oil absorption capacity, water absorption capacity, dispersibility, solubility index, swelling power, bulk density and foaming capacity varied respectively from 1.22 - 1.40 g/g 1.14 - 1.34 g/g, 2.00 - 4.13%, 35.00 - 37.00 g/g, 6.45 - 7.48 g/g, 0.83 - 0.90 g/ml and 5.00 - 20.00%. Proximate composition of the flour blends varied respectively, from 5.55 - 8.79, 9.28-18.36, 2.12 - 10.91, 1.70 - 2.01, 1.31- 4.17 and 64.78-74.06% for moisture, protein, fat, ash, crude fibre, and % carbohydrates. While energy value of the flours ranged from 351.89 - 405.32 kcal/100g. Chin-chin had moisture, protein, fat, ash, crude fibre, carbohydrate and energy contents of 1.85 - 8.64, 10.06 - 16.18, 24.25 - 34.29, 1.20 - 1.70, 14.65 - 27.42, 20.79 - 41.65% and 418.03 - 493.27 kcal/100g respectively. Assessor’s degree of likeness for the chin-chin ranged from 2.85 - 7.15, 3.56 - 7.85, 3.05 - 6.60, 3.25 - 7.10, 3.65 - 8.00 and 3.06 - 7.26 respectively, for aroma, appearance, colour, crunchiness, taste, and overall acceptability. Tigernut inclusion led to a significant (p<0.05) increase in ash, fibre and carbohydrate while moisture decreased. Chin-chin from sample A with 10% tigernut flour had the highest degrees of likeness followed by sample B with 20% tigernut flour. For diversification in the use of tigernut flour, the inclusion of up to 20% can be recommended for full application in the baking industry.

Quality attributes of cookies from wheat, lima bean and tigernut composite flour

Article

Full-text available

Dec 2023

Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability.

Processing and Preservation of Tiger nut (Cyprus esculentus) milk: an overview

Article

Full-text available

Nov 2023

Tiger nut (Cyperus esculentus) is a root crop which is grass-like, edible and perennial plant. Tigernut has long been utilized as functional food with a lot of health benefits such as vitamins, minerals, sugar, dietary fibre and rich in protein. It is consumed raw, fried, toasted or blended with milk, dates fruits, coconut and so on. as smoothie which provides the body with essential nutrients required per daily intake. The processed tiger nut milk has a beverage like appearance to natural milk but differs in their consistency and viscosity which is obtained through blending, addition of water, filtration as well as addition of spices and sweeteners although. The tiger nut drinks are rich in sugar. This review documents microorganisms associated with tiger nut milk spoilage, different extraction methods and their effects on nutritional composition and shelf stability. Some of the preservation techniques employed especially in large scale production. Finally, this review summarize various preservation techniques that can be employed in enhancing a better shelf life of the milk derived from tiger nut.

Chemical composition, sensory and microbial analysis of yoghurt-like product from breadfruit, coconut and soybean extract

Article

Full-text available

Oct 2023

Yoghurt, a dairy product with established nutritional and health benefits. However, food security coupled with high cost of animal milk and its products has prompted the need for the use of plant milk, hence the need for alternative products. This research is aimed at investigating the chemical, microbial and sensory attributes of yoghurt-like products made from breadfruit (B), coconut (C), and soybean (S) extract in the ratio: B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 fermented with Lactobacillus acidophilus using standard methods. The percentage proximate composition of the yoghurt-like product revealed the following ranges for moisture (70.06+0.01 to 78.02+0.11), crude protein (11.08+1.32 to 20.87+0.02), crude fat (2.01+0.31 to 3.01+0.31), crude fiber (4.37+0.03 to 6.01+0.16) and carbohydrate (3.10+0.02 to 5.51+0.03). There was no significant difference (p>0.05) in the protein values of B20: C20: S60 when compared with the commercial (100%) cow milk yoghurt. All the yoghurt-like products contained appreciable ranges of essential minerals, namely: Ca (30.02+0.05 to 40.31+0.03), Mg (1.22+0.22 to 11.2+ 36), Na (2.80±0.12 to 12.38+0.03) and P (5.15+0.62 to 20.02+ 0.52). The microbial results under refrigeration temperature at 4oC showed that the microbial load increases with the blend with high percentage of breadfruit. The sensory attributes of the yoghurt-like products composed of B20:C30:S50 was rated closest to the control (100% cow milk yoghurt). The results obtained from this research has shown that its feasible to produce non-dairy yoghurt derived from blend of breadfruit, coconut, and soybean extract of comparable nutritional and health benefits with the whole milk yoghurt.

NEPALESE JOURNAL OF AGRICULTURAL SCIENCES, 2023, vol 25

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Jul 2023

Nepalese Journal of Agricultural Sciences (NepJAS) is a scientific journal with original research articles. It is an international journal and consists of articles from Russia, Nigeria, and Nepal in this volume.

PRODUCTIVITY RESPONSE OF TIGER NUT (CYPERUS ESCULENTUS VAR.SATIVA) TO PLANTING MATERIAL SIZE AND MOISTURE STRESS

Article

Full-text available

Jan 2017

The Productivity response of tiger nut (Cyperus esculentus) to size of planting material (tubers) and moisture stress was evaluated in a greenhouse at Federal University of Agriculture, Abeokuta during March-June 2014. The trial was a 3 X 4 factorial experiment arranged in completely randomized design and replicated three times. There were large, medium and small tuber sizes as well as four intervals of irrigation (3, 7, 12 and 17 days) imposed between 4 th and 7 th week after planting. The results showed that emergence was significantly (p<0.05) affected by tuber size. At 14 days after planting it was 67, 39 and 28 percent for large, medium and small tubers, respectively. Fresh weight of biomass, total number of tubers and total weight of tubers were significantly reduced (p<0.05) as moisture stress increased. The significant interaction between tuber size and number of tubers produced showed the medium sized tubers to be more consistent. It was concluded that large and medium sized tubers gave better emergence; and exposure to moisture stress for 12-17 days led to as high as 41-46 percent reduction in tiger nut productivity.

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

Article

Jul 2023
VEGETOS

The tuber of the Cyperus esculentus plant, more often known as tiger nut, is an excellent source of lipids, protein, carbohydrates, fiber, vitamins, minerals and phytochemical constituents. According to current research, tiger nuts are high in tocopherols, monounsaturated fatty acids, polyphenols, and phytosterols. Because of their excellent physicochemical and nutritional properties, tiger nuts can be used for a variety of purposes. The polyphenol concentration of these by-products, their usage may be expanded to include anti-inflammatory and anti-apoptotic properties, in vitro inhibition of lipid peroxidation, and other therapeutic properties. Furthermore, the material gathered explains and illustrates prospective applications for this plant (tiger nut) in the food industry, medicinal sector, agricultural production, and biofuel generation. As a result, this review explains the bioactive chemicals found in Cyperus esculentus (tiger nut) and how they work in health and other industries due to their diverse biological impacts.

ECONOMICS OF TIGER NUT (Cyperus esculentus) VALUE CHAIN IN KATSINA STATE, NIGERIA: SOCIO-ECONOMIC DRIVERS AND IMPLICATIONS FOR FOOD SECURITY SUSTAINABILITY.

Article

Full-text available

Jul 2023

This study evaluated economics of tiger nut (Cyperus esculentus) value chain in Katsina State, Nigeria: socioeconomic drivers and implications for food security sustainability. Multi-stage sampling technique was used. A total sample size of 130 tiger nut flour processors was used. Primary data were collected using structured and well-designed questionnaire. Data were analyzed using descriptive statistics, gross margin analysis, stochastic cost efficiency frontier model, and principal component model. The results show that 83.85% of tiger nut flour processors were male, while 16.15% were female. Also, 80.77% were less than 50 years of age. The mean age was 43 years. The household sizes were large with an average of 7 people per household. The tiger nut flour processing was profitable with a gross margin and net income of 740,800 Naira and 698, 950 Naira per processor per annum respectively. The factors influencing cost efficiency of tiger nut flour processing were: cost of tiger nut (P < 0.05), cost incurred in milling (P < 0.01), cost of labour input (P < 0.01), total output (P < 0.05), and annual depreciation cost on capital (P < 0.10). The socioeconomic factors influencing cost inefficiency of tiger nut flour processing were: age (P < 0.01), marital status (P < 0.05), educational level (P < 0.01), processing experience (P < 0.01), access to credit (P < 0.05), cooperative membership (P < 0.10), and extension contact (P < 0.10). The mean cost efficiency score of tiger nut flour processors was 1.4161. The major constraints facing tiger nut flour processors were: lack of credit facilities, high cost of milling equipment, high cost of diesel, inadequate extension services, and bad road infrastructures. The study recommended that credit facilities should be provided, and made accessible by government for tiger nut processor at affordable interest rate. Policies should be designed by government to educate rural farmers through proper agricultural extension services. The milling equipment and diesel should be made available at affordable prices. Feeder roads should be constructed for easy evacuation of agricultural produce from producing areas to nearby market centers.

2091-0428; pISSN2091-042X; eajindex ID=6279

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Jul 2023

The Nutritional and Health Benefits of Tigernuts (Cyperus Esculentus L.): A Potential Astronaut Food

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Jun 2023
FRONTIERS

Influence of Different Pre-treatments on the Nutritional and Organoleptic Properties of Vegetable Milk produced locally from Tiger-Nut (Cyperus esculentus) Tubers

Article

Full-text available

Jun 2019

This study focused on the effect of pre-treatments on the nutritional and sensory quality of vegetable milk produced locaally from tiger-nut tubers. Milk extracts were obtained from fresh tubers (Sample A), sprouted tubers (Sample B) roasted tubers (sample C) while Sample D was made from tubers that sprouted before roasting. Samples were analyzed for proximate, macronutrients (mineral), vitamin C composition and sensory properties. Result of proximate composition indicated that there was a significant (P<0.05) difference in moisture, lipid, carbohydrate, protein and ash content. There was no significant (P<0.05) difference among samples B and C in terms of ash content. Also, there was no significant (P<0.05) difference in samples A, B, and D except for sample C in fibre content. Lipid content of sample D was relatively higher (P<0.05) than the other milk samples. However, in terms of caloric value, sample D was significantly (P<0.05) higher than the rest of the samples. Results also revealed that, there was a significant (P<0.05) difference among all the milk samples in terms of vitamin C content. Results of macronutrient (minerals) showed the presence of sodium, potassium, calcium, zinc and iron. The mineral compositions were in comparable amount. Sensory properties of the tiger-nut milk samples evaluated indicated that sample D (roasted sample) was most preferred by the panelists in terms of taste, consistency, aroma, mouthfeel, aftertaste and general acceptibility.

Application of Moringa leaves as soil amendment to tiger-nut for suppressing weeds in the Nigerian Savanna

Article

Full-text available

Apr 2023
BMC PLANT BIOL

Background: The allelopathic effect of Moringa (Moringa oleifera Lam.) leaves applied as organic manure in tiger nut (Cyperus esculentus L.) production on associated weeds was investigated in the guinea savanna of South West Nigeria, during the 2014 (September - November) and 2015 (June - August) wet seasons. Methods: Five Moringa leaves rates (0, 2.5, 5.0, 7.5 and 10 t/ha) and three tuber sizes (0.28 g, 0.49 g and 0.88 g dry weight) were laid out in the main plot and sub-plot, respectively in a split-plot arrangement fitted into randomized complete block design and replicated three times. Results: Parameters measured, which include, weed cover score (WCS), weed density (WD) and weed dry matter production (WDMP) were significantly (p<0.05) influenced in both years by Moringa leaf. In 2015, WCS, WD and WDMP significantly (p<0.05) reduced by 25-73%, 35-78% and 26-70% on Moringa leaves-treated plots respectively. There were significant (p<0.05) interactions between quantity of Moringa leaves incorporated and tuber size. The bigger the tuber and the higher the quantity of Moringa leaves incorporated the lower the WCS, WD and WDMP. Conclusions: Consequently, application of 10 t.ha- 1 Moringa leaves and planting of large or medium-sized tubers were recommended for optimum weed suppression in tiger nut production in South West Nigeria.

Clinicopathology of haematobiochemical parameters during experimental Lead poisoning in Goats: effects of methanol extract of Tiger nuts (Cyperus esculentus)

Article

Full-text available

Apr 2023

The effects of methanol extract of tiger nut on haematobiochemical parameters during experimental lead poisoning in Red Sokoto goats were investigated. The seeds of tiger nuts were extracted with 90% methanol. Phytochemical analyses were carried out using standard procedures. A total of twenty-four adult Red Sokoto goats of both sexes were separated randomly into four groups for acute and chronic studies. Three goats in both acute and chronic studies were housed per group. In the acute and chronic studies DW groups was administered an equivalent amount of distilled water (400 and 200 ml/kg). Group II was only administered lead acetate (400 and 200 mg/kg). Group III was administered with methanol extract of tiger nuts (400 and 200 mg/kg) combined with lead acetate (400 and 200 mg/kg) respectively. Group IV was administered with tiger nuts (400 and 200 mg/kg) only for a period of 2 and then 20 weeks for acute and chronic phases respectively. Haematobiochemical parameters were determined. The lead acetate and lead acetate combined with methanol extract of tiger nut in acute and chronic groups showed microcytic normocytic and microcytic hypochromic anaemia respectively with the latter suggestive that with chronicity, an enzymatic inhibition of haemoglobin synthesis led to iron deficiency. Alterations in serum biochemical enzymes and other parameters indicative of hepato-renal injury were observed and ameliorated by methanol extract from tiger nuts.

Rheological and quality properties of tiger nut containing biscuit dough baked in IR‐MW combination oven

Article

Full-text available

May 2023
J SCI FOOD AGR

BACKGROUND The effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten‐free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, and 50% tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared‐microwave combination (IR‐MW) ovens were determined. RESULTS The rheological results showed that as the TNF ratio increased, the storage modulus (G′), loss modulus (G″) and complex viscosity (ƞ*) decreased due to the high oil and dietary fiber content of the TNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content of RF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in the IR‐MW oven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker than IR‐MW baked ones due to the greater extent of Maillard browning. As the TNF ratio increased, darker biscuits were obtained since TNF has a high amount of sugar, and also its natural color is brown. CONCLUSION Given the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten‐free biscuits. Furthermore, IR‐MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. © 2023 Society of Chemical Industry.

Nutritional and Mineral Compositions of Tiger Nut (Cyperus esculentus) Tubers from Different Ecotypes in Niger

Article

Mar 2023

Nutritional characterization is an essential component for a better knowledge of the different ecotypes of Niger tiger nut. To do this, 20 samples of tiger nut tubers were taken for nutritional investigation, including 5 ecotypes representative of the Niger tiger nut and 15 others randomly selected from the ecotypes collected in the producing villages in the Maradi and Dosso regions. The content of mineral elements was analyzed by atomic absorption spectrophotometer and the content of macronutrients determined by different types of assay. The results showed that the tiger nut ecotypes are rich in lipids (12,00% to 25.20%), carbohydrates (24.50% to 47.70%), fiber (21.90% to 39.40%), protein (2.90% to 11.90%), and mineral elements such as calcium (14.100± 5.44a to 65.380± 19.940), iron (0.881± 0.017 to 15.809± 6.524), potassium (102.800± 2.970 to 308.410± 8.900), magnesium (366.800 ±1.942 to 471.830± 8.927). The fat content is much higher in small tigernut ecotypes with an average of 21.60% than in large tigernut ecotypes with an average of 14.90%. The Copper (Cu), Sodium (Na), Calcium (Ca) and Magnesium (Mg) contents are significantly identical for all the ecotypes studied. On the other hand, the Zinc (Zn), Iron (Fe), Potassium(K) contents of ecotypes E1(Big tigernut), E2(Small tiger nut), E3(Small tiger nut), E4(Small black tiger nut), E5(Small wild tiger nut), E7(Small wild tiger nut), E8(Small tiger nut), E9(Small tiger nut), E11(Small tiger nut), E12(Small tiger nut), et E15(Big tigernut) are significantly higher compared to the other ecotypes. The study showed that the tiger nut tubers are rich in iron and that the iron composition of the wild ecotype is much higher. Compared to other foods, the tigernut tubers of certain ecotypes studied(E1, E2, E3, E4, E5, E7,E8, E9, E11, E12 and E15) are richer in iron than the leaves of Moriga oleifera (3.810 ± 0.120mg/100g), the pods of Vigna unguiculata (7.800± 0.150mg /100g) and leaves of Hubicus sabdariffa (8.270 ± 1.010 mg/100 g).

Heat Treatment by Boiling Conserved the Nutritional, Physical, Microbiological and Sensory Properties of Tigernut (Cyperus esculentus) Milk: Implication for Improving Rural Health in Nigeria

Article

Feb 2023

Effect of drying temperature on the proximate, vitamins and mineral compositions of tigernut (Cyperus Esculentus)

Article

Full-text available

May 2022

Effect of drying temperature on the Effect of drying temperature on the proximate, vitamins and mineral composition of tigernut (Cyperus esculentus) was investigated. The raw tiger nuts (yellow varieties) were dried at different temperatures (70, 75, 80 and 85)oC using an electric oven until constant weight was achieved. The samples were milled and chemical compositions were analysed using standard procedures. The result of moisture varied from (3.63±0.32 to 42.53±2.73 %), fat (18.50.30 to 31.01  0.11 %), protein (8.540.46 to 8.680.46 %), ash (2.30 0.10 to 5.010.01 %), fibre (10.170.05 to 14.400.01) and carbohydrate content (19.961.94 to 39.200.99%).Vitamins analysis results showed the following ranges (mg/100g): vitamin C (21.531.96 to 29.800.40), vitamin E (4.2730.404 to 5.0730.237), vitamin B1 (0.7200.052 to 0.8600.053), vitamin B2 (0.4730.0058 to 0.60670.0306), vitamin B3 (0.05730.064 to 0.0817 0.0031). Mineral analysis also revealed the following ranges (mg/100g): calcium (87.640.69 to 144.530.46), magnesium (53.121.20 to 65.811.63), phosphorus (146.330.115 to 155.80.15), zinc (0.0220.005 to 0.880.006), iron (3.570.10 to 4.330.09), Potassium (170.8 to 198.5) and sodium (0.660.09 to 0.770.46). The drying temperatures used in this study did not have negative effect on the nutritional composition of the nut, except on the vitamin C content which decreased slightly as the temperatures were increased. The drying process reduces the moisture content of the food to a safe storage limit. Dried tigernut are better source of fat, fibre, protein and carbohydrate than fresh or raw tigernut sample.

Application of Moringa leaves as soil amendment to Tiger-nut suppressed weeds in the Nigerian Guinea Savanna

Preprint

Full-text available

Sep 2022

The allelopathic effect of Moringa ( Moringa oleifera Lam.) leaves applied as organic manure in tiger nut ( Cyperus esculentus L.) production on associated weeds was investigated in the guinea savanna of South West Nigeria, during the 2014 (September - November) and 2015 (June - August) wet seasons. Five Moringa leaves rates (0, 2.5, 5.0, 7.5 and 10 t/ha) and three tuber sizes (0.28 g, 0.49 g and 0.88 g dry weight) were laid out in the main plot and sub-plot, respectively in a split-plot arrangement fitted into randomized complete block design and replicated three times. Parameters measured, weed cover score (WCS), weed density (WD) and weed dry matter production (WDMP) were significantly (p<0.05) influenced in both years by Moringa leaf. In 2015, WCS, WD and WDMP significantly (p<0.05) reduced by 25-73%, 35-78% and 26-70% on Moringa leaves-treated plots respectively. There were significant (p<0.05) interactions between quantity of Moringa leaves incorporated and tuber size. The bigger the tuber and the higher the quantity of Moringa leaves incorporated the lower the WCS, WD and WDMP. Consequently, application of 10 t.ha ⁻¹ Moringa leaves and planting of large or medium-sized tubers are recommended for optimum weed suppression in tiger nut production in South West Nigeria.

Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredient in Gluten-Free Biscuit.

Article

Full-text available

Sep 2022

Ahmed Hussien

Application of Moringa leaves as soil amendment to Tiger-nut suppressed weeds in the Nigerian Guinea Savanna

Preprint

Full-text available

Sep 2022

The allelopathic effect of Moringa ( Moringa oleifera Lam.) leaves applied as organic manure in tiger nut ( Cyperus esculentus L.) production on associated weeds was investigated in the guinea savanna of South West Nigeria, during the 2014 (September - November) and 2015 (June - August) wet seasons. Five Moringa leaves rates (0, 2.5, 5.0, 7.5 and 10 t/ha) and three tuber sizes (0.28 g, 0.49 g and 0.88 g dry weight) were laid out in the main plot and sub-plot, respectively in a split-plot arrangement fitted into randomized complete block design and replicated three times. Parameters measured, weed cover score (WCS), weed density (WD) and weed dry matter production (WDMP) were significantly (p<0.05) influenced in both years by Moringa leaf. In 2015, WCS, WD and WDMP significantly (p<0.05) reduced by 25-73%, 35-78% and 26-70% on Moringa leaves-treated plots respectively. There were significant (p<0.05) interactions between quantity of Moringa leaves incorporated and tuber size. The bigger the tuber and the higher the quantity of Moringa leaves incorporated the lower the WCS, WD and WDMP. Consequently, application of 10 t.ha-1Moringa leaves and planting of large or medium-sized tubers are recommended for optimum weed suppression in tiger nut production in South West Nigeria.

Physical parameters and physico-chemical properties of tiger nut Cyperus esculentus (yellow and black varieties) harvested in Bondoukou (North-East, Côte d’Ivoire).

Article

Full-text available

Aug 2022

The tiger nut Cyperus esculentus belongs to the family cyperaceous and is worldwide in distribution. Two varieties (yellow and black) obtained from Bondoukou area harvesting periods in Côte d’Ivoire were evaluated. Results showed wide variations between the two varieties. Means values for weight, length and diameter of two varieties ranged from 1.41±0.45-2.43±0.92g, 11±1.42-13.5±1.89mm, 8±1.11-9±1.38mm respectively. Major physicochemical properties are carbohydrates (63.93±1.43-63.27±1.10%), fat (23.41±1.75-22.54±1.41%), and fibers (7.68±0.2-8.57±0.06%). Caloric energy ranged from 422.07 to 431.27 kcal/100g. There was significant (p<0.05) difference between fat, carbohydrates, ash and fibers content of the flour samples. Minerals in abundance are potassium (12.37±0.01-16.57±0.01%), magnesium (0.69±0.00-4.1±0.07%) and phosphorus (2.63±0.01-5.05±0.01%). Ca, Na, Mn, Zn and Cu contents have lower than 1%. This work revealed that tiger nut flour is a potential source of food ingredient for supplementation and could be an excellent source of raw material for our growing food industries.

Cottage Tiger Nut (Cyperus Esculentus) Production for Small Household Consumption: A Trial of Mobile-Urban Farming System

Article

Full-text available

Jun 2022
AGR ECOSYST ENVIRON

Tiger nuts are essential nuts and locally grown food source for fighting malnutrition in places like Africa. The nut is of high quantity of starch, fiber content and rich in minerals and vitamins, especially vitamins C and E. Besides, there are many important amino acids coupled with some B-complex vitamins. Tiger nut is known to control some health-related problems. However, there is inadequate information on its production under cottage or mobile gardening system. Hence, this study evaluated the yield of tiger nut using inorganic and organic fertilizers using polythene bags. An open space of building's corridor was used for the experiment between February and May 2020, at School of Vocational Education Building complex of Michael Otedola College of Primary Education Noforija-Epe, Lagos State. Experimental treatments applied are: No Fertilizer Application (NFA-0), (NPK; 3g, 5g), and Poultry Manure (PM; 15g and 30g) per 5kg soil, respectively. The experiment was laid in Complete Randomized Design (CRD), and the treatments were replicated thrice. Data on growth parameters; plant height (PH cm) Number of leaves (NL), Tillers per Plant (TP) were collected bi-weekly. The yield parameters observed are: Fresh Nutrient weight (FNw g/kg), biomass weight leaves (Bw g/5kg) and number of nuts. The plant height (PH), Plant Tiller (PT) and Number of Leaves (NL) values does not show a major significant yield under NFA while polythene bags with the application of different levels of organic and inorganic fertilizer shows a major significant yield in terms of number of nut and tiger nut weight. It can be concluded that the application of either organic or chemical fertilizers (Poultry Manure) at any of the levels between 15g to 30g for poultry and 3g to 5g NPK per 5kg polythene bag are more appropriate for tiger nut production at any open space at home. In conclusion, it is recommended that tiger nut can be produced for small household consumption under the potting conditions at home.

NIGERIAN JOURNAL OF HORTICULTURAL SCIENCE (NJHS)

Article

Full-text available

Sep 2024

Elisha YARI Dangiwa

Utilization of Different Preservatives (Cloves and White Pepper) for Extending of Shelf Live and Nutritional Value of Tiger Nut Milk (Kunun Aya)

Article

Full-text available

Sep 2024

Tiger nut milk (Kunun aya) is a traditional beverage and its non-alcoholic widely consumed in Northern part of Nigeria. The beverage was prepared from tiger nut with addition of spices such as cloves, and white pepper at different concentration in order to find its natural preservatives, so as to be preserve for a longer period using natural material so as to find if its shelf life and nutritional content will be maintained. The samples were stored at 4o c for 2 days and the effects of those spices on their proximate, microbial and fungal counts were evaluated. Fresh tiger nut and the spices (cloves and white pepper) were purchased form Jalingo central market in Taraba state in the Northeastern part of Nigeria. The tiger nut milk seeds were sorted and all the unwanted materials which may affects the taste and keeping quality of the drink were removed, washed and rinsed with portable water and then soaked for eight hours(8hrs) to soften the fibre and to remove off-flavor. One kilogram of fresh tiger nut was blended four times in to slurry with water. The slurry was pressed using a muslin cloth to recover extract. Two samples of spiced drink were analyzed for total moisture, ash content, crude protein, crude fibre, crude fat, and carbohydrate. Results of the proximate analysis reveal a range of 80.0-89.5% and 79.8- 87.2% and for moisture of tiger nut milk with cloves and white pepper which is higher at tiger nut with cloves. Ash content ranged from 0.3 -0.6 and 0.6-0.8%, both shows no significant difference in both sample B(1g) of tiger nut milk with cloves and white pepper. For crude fat it ranges 2.5-4.8%, and 2.3-4.1%. The crude fibre shows 2.1-3.0 and 2.2-3.2%, then crude protein 3.3-3.7% and 3.0-3.9% and carbohydrate range 1.7-3.9% and 1.9-2.6% of tiger nut milk cloves and white pepper respectively with no significant difference in sample C(2g) and control in tiger nut milk with cloves under carbohydrate content. The bacterial count of tiger nut milk with cloves and white pepper range 1.2×104 -2.7×104 and 1.6×104-3.0×104 respectively. And fungal count 1.5×107 -2.1×107 and 1.8×107 -2.1×107 with no significant difference in sample B(1g) and C(2g) with both have 1.8×107. The study revealed that cloves and white pepper can be served as a natural preservative in tiger nut milk and at the same time maintain its nutritional qualities.

Citation: Adeleye I.A. and Labe B.I(2024) Design, Fabrication and Performance Evaluation of a Multi-Crop Milk Extracting Machine

Article

Full-text available

Feb 2023

A multi-crop milk extractor was designed, constructed and evaluated for performance using soymilk and tigernut milk. The design analysis of the components provided the data that were used in the sizing, fabrication and assembling of the machine. The performance indicators considered were machine grind & strain rate (GSR), grind & strain capacity (GSC) and grind & strain efficiency (GSE). The GSR, were 10.1g/s and 13.57g/s on soybean and tigernut respectively, as compared to traditional method with GSR of 7.2 g/s and 9.6 g/s; GSC, were 18.91l/h and 24.94l/h on soybean and tigernut respectively, as compared with 13.7l/h and 17.95l/h for traditional method of extraction. The GSE, of the multi-crop machine were 89.8% and 85.86% for both soymilk and tigernut milk respectively. The straining efficiencies were 79.72% and 87.14% for soybean and tigernut respectively. In addition, the machine motor's speed (at 900rpm, 1440 rpm and 1840rpm) showed a significant interaction with GST for both Soymilk (p<0.05) and tigernut milk (P< 0.05) extraction; but showed no significant interaction (P > 0.05) with the volume of milk produced for both soymilk and tigernut milk. The machine is simple to operate and maintain, therefore it is recommended for local food processors including micro, small and medium scale processing industries.

Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour

Article

Full-text available

Feb 2024

This study investigated the physicochemical, functional and protein content of tigernut-soybean flour blends with the protein and sensory properties of cookies from the flour blends. Tigernut (Cyperus esculentus) and soybean (Glycine max) was mixed in the ratio of 90:10, 80:20, 70:30, 60:40, 50:50, coded as sample B, C, D, E and F respectively, while 100% wheat flour (sample A) served as control. All the analysis was carried out using standard analytical procedures. pH, total titratable acidity (% lactic acid), viscosity and total soluble solids (oBrix) ranged respectively, from 4.21 - 5.37, 0.021 - 0.039, 9.43 - 2.18 and 1.00 - 4.50% sugar. Least gelation capacity, oil absorption capacity, water absorption capacity, bulk density, dispersibility, swelling power, solubility and foaming capacity ranged from 0.10 - 0.50%, 1.64 - 1.81g/g, 1.23 - 2.13g/g, 0.45 - 0.55g/g, 31.00-36.00%, 3.87 - 5.68g/g, 13.59 - 29.32% and 15.00 - 25.00%for There was significant (p<0.05) increase in protein content of the flour (8.68 – 14.81%) and cookies (7.81 – 16.94%) with increase in soybean. Cookies produced from 60:40 % tigernut-soybean flour (sample E) had the highest degree of likeness for colour, aroma, appearance and overall acceptability in the range of like slightly to like moderately. The increase in protein and degree of likeness of the tigernut-soybean cookies suggests that the flour blends can substitute for wheat flour at levels of 70:30 and 60:40% in the production of acceptable cookies of nutritional quality.

Sensory optimization of an instant brown rice cereal containing tigernut and soybean

Article

Oct 2023

A calibration method for contact parameters of agricultural particle mixtures inspired by the Brazil nut effect (BNE): The case of tiger nut tuber-stem-soil mixture

Article

Sep 2023
COMPUT ELECTRON AGR

Proceedings of the Annual Conference of the Agricultural Extension Society of Nigeria Number: Twenty-Fourth Annual Conference Theme: Enhancing Agricultural Extension Capabilities for Improved Agricultural Improved Agricultural Value Chain in Nigeria Challenges faced by Tiger Nut (Cyperus esculentus) Producers in Bogoro Local Government Area of Bauchi State

Conference Paper

Full-text available

Jun 2023

The study examined the importance and challenges faced in tiger nut production in Bogoro local government area of Bauchi State. Multi-stage sampling procedure was used to select 100 respondents from which primary data were collected using a structured questionnaire. Percentage, pie-chart, and histogram were used to analyze the data. The study shows that 35% of the respondents were within the age group of 41-50 years. The study also revealed that majority (56%) of the respondents were females, majority of the respondents (74%) produced brown type of tiger nuts with 54% of them generating their farm labour from family members, majority of them (39) spent between 6,000-8,000 naira annually in its production. Consequently, 56% of the respondents harvest between 1-5 bags of tiger nuts annually. The result also reveals that majority (72%) of the respondents produced between 1-5 bags of tiger nut in a year. Challenges faced by producers of tiger nut indicated that majority 28% of the respondents are faced with difficulties associated with pre-planting activities, such as cutlass injury, stamps and thorn injury, snake bite, waist pains and general body pains during preparation of land for tiger nut production. 23.4% are faced with challenges associated with the application of agro-chemicals such as chemical poisoning during spraying and skin irritation during and after spraying, 20.1% are faced with challenges associated with post planting activities, 17% of the respondents are faced with the challenges associated with post-harvest operations and 10.9% of the respondents are faced with the challenges associated with harvesting of tiger nut. It is recommended that farmers should be educated on proper ways of using agro-chemicals. Government and Non-governmental organizations should help provide enough and improved farming facilities to provide remedies to pre-planting and post planting challenges.

Optimization of Roasting Assisted Oil Extraction from Tiger Nut Using Response Surface Methodology

Article

Mar 2023

Akeem Raji

Purpose Tiger nut is a lesser known oilseed which possesses a golden colour and a nutty aroma oil with good oxidative stability. However, literature is sparse on its oil extraction enhancement using adaptable roasting technique. Methods Tiger nuts (Cyperus esculentus) were subjected to different roasting conditions prior to solvent oil extraction, with the objective of determining the optimal roasting condition by applying response surface methodology (RSM). The roasting temperature (120–160 °C) and roasting duration (20–60 min) were the independent variables, while the oil-yield, free fatty acid, specific gravity, iodine value, oxidative stability, peroxide value, para-anisidine value and colour were the responses. Data obtained were analyzed using ANOVA. Results The responses ranged as follow: oil-yield (18.56–23.80%), free fatty acid (0.06–0.16%), specific gravity (0.84–0.89 g/cm3), iodine value (0.51–1.54 i.v/wijs), oxidative stability (2.47- 6.13%), para-anisidine (0.74 -1.62 mg/L), peroxide value (1.23–3.07 meq/kg) and colour (3.44–24.04 mg/I). The responses were influenced at p < 0.05 by the roasting conditions. The generated models’ coefficients of determination (R2) ranged from 0.52–0.95. Conclusions The overlay plots of the eight responses indicated that roasting at 130 °C for 53 min would produce optimum oil-yield (23.09%) and acceptable quality characteristics (FFA; 0.10%, specific gravity; 0.89 g/cm3, iodine value; 0.77 i.v/wijs, oxidative stability; 3.58%, Para-anisidine; 1.00 mg/l, Peroxide value; 1.33 meq/kg and colour; 17.16 mg/l).

CHARACTERIZATION OF TIGER NUT OIL EXTRACTED USING MECHANICAL AND CHEMICAL METHODS Characterization of Tiger Nut Oil Extracted using Mechanical and Chemical Methods

Article

Full-text available

Jan 2018

The mechanical and chemical methods of extraction of tiger nut oil were investigated using mechanical screw press and N-hexane respectively. Tiger nuts are used for food, medicine and industrial purposes and yet its oil energy properties have not been researched much, which was the reason for this research work. Tiger nut tubers sample was bought from Northbank market Makurdi, Benue state. The colour, iodine, specific gravity, free fatty acid, percentage impurity, moisture content, flash point, fire point, saponification value, peroxide value, extraction efficiency and extraction losses of the oil extracted were characterized. The colour of the extracted oil was dark brown yellow and golden yellow for mechanical and chemical methods respectively, Iodine value was determined using wij's method as 91.508(0.515) g/100g and 91.174(0.127) g/100g for mechanical and chemical method of extraction, specific gravity was determined by density bottle as 0.903(0.016) g/cm 3 and 0.892(0.003) g/cm 3 for mechanical and chemical method of extraction, moisture content was gotten by oven drying method as 0.375(0.045) % and 0.265(0.0586) % for mechanical and chemical method of extraction, free fatty acid was determined using titration method as 0.381(0.010) % and 2.148(0.067) % for mechanical and chemical method of extraction, flash and fire points were determined using flame test method 159(7.810) °C and 169.00(1.732) °C, 170(2.000) °C and 180(2.646) °C for mechanical and chemical method of extraction respectively; while cloud and pour point were determined by refrigeration method as 10.00(1.732) °C and 8.00(1.00) °C, 4.00(1.00) °C and 4.00(1.00) °C for mechanical and chemical method of extraction. Peroxide value was determined by titration method as 7.547(.560) Meq/g and 0.086(0.013) Meq/g for mechanical and chemical method of extraction. Percentage impurity was 0.036(0.004) % and 1.396(0.004) % for mechanical and chemical method of extraction and saponification was 209.91(2.321) mg/g and 209.33(8.168) mg/g for mechanical and chemical method of extraction, the extractillon losses was 4.250(0.303) % and 0.340(0.056) % for mechanical and chemical method of extraction. Result from mechanical and chemical methods showed that extraction efficiency was 77.5% (0.560) % and 87.5% (0.004) % respectively. Oil yield from mechanical and chemical methods using 100g of tiger nut tuber produced 12.25g equivalent to 0.014liters of oil and 17.5g equivalent to 0.02 liters of oil respectively. ANOVA results revealed that Free fatty acid, percentage impurity, peroxide value, extraction efficiency, extraction losses and fire point of tiger nut oil extracted using both the mechanical and chemical methods were all significantly different at P<0.05 while iodine value, specific gravity, moisture content, flash point, saponification value and cloud point of the oil extracted mechanically and chemically were not significantly different at p0.05.

التقییم التغذوی والخصائص الحسیة للبسکویت المدعم بدقیق حب العزیز

Article

Nov 2022

إکرام حفناوى برکات

Avaliação das características físicas e sensoriais de tempeh utilizando uma combinação dos grãos de soja e os tubérculos

Article

Full-text available

Jun 2022

Tempeh é um alimento fermentado de grãos de soja e tem sua origem na Indonésia principalmente na ilha de Java, o qual tem despertado interesse devido ao seu valor nutritivo e funções regulatórias do metabolismo. O objetivo deste trabalho foi elaborar tempeh, em escala laboratorial, utilizando os tubérculos de junça (Cyperus esculentus) e grãos de soja inoculado com o fungo Rhizopus oligosporus. Os parâmetros L*, a* e b* das cores dos tempeh variam respectivamente de 71,70 até 85,07, de 0,99 para 2,33, e de 11,18 até 19,75. A dureza variou de 24,90 a 41,37N; coesividade de 0,32 a 0,49%; elasticidade de 0,41 a 0,45 e mastigabilidade entre 3,39 a 8,57N. Em relação em todos os atributos da avaliação sensorial, o tempeh assado com sal contendo 5% da junça apresentou maior aceitabilidade entre os provadores comparando aos demais tempeh. A adição da junça causou alterações na cor, sabor, aparência e resultaram em tempeh mais duros e menos coesos. Os resultados obtidos neste trabalho indicam viabilidade de produção do tempeh contendo a junça, sob o ponto de vista tecnológico e sensorial, pois a sua aceitação foi satisfatória perante a um público considerável.

Evaluation of tigernut (Cyperus esculentus) – Wheat composite flour and bread

Article

Full-text available

Jan 2008

Consumer interest in dietary fiber has continued to increase as more information about its potential impact on health has become available. Among the underutilized crops in Nigeria is tigernut which could find useful application in baking industry because of its high level of dietary fibre and other inherent properties. This study therefore aimed at widening tigernut utilization in the country. Substituted wheat flour (WF) with tigernut flour (TF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50) was evaluated for proximate composition and physico-chemical properties. Physico-chemical properties of dough as well as sensory and physical properties of the bread produced from the different flour samples were also evaluated. The proximate composition of the flour samples showed a reduction of about 14 to 38% in protein content but with a significant enhancement in the fibre content (167 to 967%) depending on the level of substitution. The fat and ash contents, as well as the pH of the flour samples increased with increase in the proportion of the tigernut. Dough with good viscoelastic properties and acceptable bread with qualities similar to 100% wheat bread was produced from 10% tigernut flour addition.

Chufa Tubers (Cyperus esculentus L.): As a New Source of Food

Article

Full-text available

Jan 2009

This work reported the proximate evaluation of dry Chufa (Cyperus esculentus L.) tubers with emphasis on the characterization of its oil extracted as compared with olive oil (Oleo europea). Moreover, fatty acids compositions of both oils were analyzed by gas liquid chromatography (GLC). Minerals content of chufa tubers were analyzed by atomic absorption spectrophotometer. Also, amino acids content of chufa tubers was determination by amino acid analyzer. Chufa coated with chocolate was prepared from chufa tubers and sensory qualities were evaluated as compared with commercial peanut coated with chocolate. Results indicated that Chufa tubers were characterized by low moisture content (3.75 %), high levels of starch (295 g / kg) and high fat content (30.00 %). Tubers contained significant amounts of fiber (4.30 %), rich in Ca (152.00 ppm), P (123.00 ppm) and Na (140 ppm). Moreover, Chufa tubers are a good source of total amino acids. Amino acid profiles were dominated by, aspartic acid followed by glutamic acid, leucine, alanine and arginine. It i s remarkable that the Chufa and olive oils are similar in fatty acid composition. Chufa and olive oils contained palmitic acid as the main saturated acid and oleic acid as the predominant unsaturated acid. In conclusion, the results obtained show that preparation of Chufa coated with chocolate from Chufa tuber was cheaper, more nutritious highly acceptable healthy food. The results provide additional information about the nutritional value and confirm that of chufa tubers are an interesting healthy food.

Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria

Article

Full-text available

Mar 2009

Yellow variety of tiger nut used was obtained from Sabo market, in Ogbomoso, Nigeria The nuts were cleaned, sorted, washed, and were soaked in water and left to ferment for 24, 48 and 72 h respectively. The nuts were drained, dried in an oven and ground into flour. The flour samples were passed through a 45 m mesh size sieve. The flour was analyzed for proximate composition and some functional properties. There were changes in some constituents of the flour with fermentation time. There was an increase in protein content (7.73 -9.23%) and reduction in fat content, likewise with the ash, and starch content. There was also an increase in the sugar content over the fermentation time (7.31 -9.69%). For the functional properties, 0.56 -0.62 g/ml were recorded for loose bulk density, within the fermentation time of 24 – 72 h. For packed bulk density 0.83 -0.91 g/ml were recorded, 123 – 141 g/100 g for water absorption, 67.6 -71.3 g/ml for oil absorption capacity within the fermentation time of 24 -72 h. Changes in the pasting characteristics of the flour samples were also noticed.

Preparation of Kunnu from Unexploited Rich Food Source: Tiger Nut ( Cyperus esculentus )

Article

Full-text available

Jan 2008
Pakistan J Nutr

The effect of preparing kunnu from Tiger nut (A) Millet (B) and sorghum (C) on the proximate composition, mineral content and sensory qualities were evaluated in a completely randomized design model. The results revealed highest fat percentage for Tiger nut based kunnu (Treatment A) and poorest for millet based kunnu (Treatment C). The crude protein content of Tiger nut based kunnu (A) was greatest (p<0.05) compared to other Treatments B and C which are similar. There was similarity in the energy content of all the Treatments. The sensory qualities (flavour, colour, taste, texture, general acceptability) were however, observed to increase significantly (p<0.05) in the Tiger nut based Kunnu (A) compared to other sources (B and C). Furthermore, utilization of Tiger nut in the preparation of kunnu was favoured by market price compared to sorghum and millet. Tiger nut based kunnu cost

0.29 per Kg while millet and sorghum based kunnu cost

0.36 per kg each, making a difference of $0.07 per kg surplus. In conclusion, the results obtained show that preparation of kunnu from Tiger nut was cheaper while more nutritious beverage with a high level of acceptability was obtained.

NUTRITIONAL AND SENSORY QUALITIES OF SOYMILK- KUNNU BLENDS

Article

Full-text available

Toyosi Tunde-Akintunde

Kunnu, a beverage popular among the Northern Nigerians has a low protein value because it is made from cereals. This may have a negative effect on the nutritional status of the people who drink it, especially on the growth rate of infants who are given kunnu as a weaning drink. This is because protein is an essential component of the balanced diet required for growth. Research work carried out on the improvement of the nutritional value of cereals, shows that the fortification of carbohydrate-rich foods with protein-rich foods improves its nutritious value. As a result of this, a study was carried out to fortify kunnu with soymilk and the effect on its nutritional and sensory properties was evaluated. Kunnu and soymilk were prepared and it was fortified with soymilk in the ratio 1:1, 2:1, 3:1 and 4:1, and the proximate composition (protein, fat, ash and moisture content), chemical composition (pH, specific gravity and sedimentation rate) and mineral content (calcium, magnesium, phosphorus and iron content) were determined. The pH, protein and mineral content increased as the amount of soymilk added. The pH value ranged from 4.8 to 4.3, while the protein content increased from 2.35 to 2.45%. The calcium and magnesium content also increased from 0.08 to 0.15% and 0.18 to 0.29% respectively. The fat and ash content, however, decreased respectively from 2.8 to 2.0, and 0.91 to 0.891 with an increase in addition of soymilk. The proximate, chemical and mineral content were significantly different at P < 0.05 while the sensory properties were not significantly different at the same level. The sensory properties (colour, taste, texture, flavor and general acceptability) were, however, observed to decrease with the increase in fortification level of soymilk. The results obtained show that the fortification of kunnu with soymilk will result in a more nutritious beverage, but it may have a low level of acceptance with the local populace.

The Use of Tiger-Nut ( Cyperus esculentus ), Cow Milk and Their Composite as Substrates for Yoghurt Production

Article

Full-text available

Jun 2009
Pakistan J Nutr

Rita Elsie Sanful

Yoghurt was produced from skimmed cow milk and tiger nut milk. The pH of the yoghurt was found to increase with increasing tiger nut milk in the composite. From the comparison made of the sensory attributes of the three samples of yoghurt composite, the yoghurt produced from the combination of cow milk and tiger nut milk had the highest mean score in all the parameters even though the difference between the means of cow milk-tiger nut composite and that of pure cow milk was insignificant. Thus the result of the sensory evaluation revealed that yoghurt from pure cow milk and the composite (tiger nuts milk and cow milk) were rated alike in almost all the quality attributes indicating the feasibility of adding tiger nut to cow milk in the production of cheaper and nutritious yoghurt.

Dietary supplementation with Cyperus esculentus L (tiger nut) tubers attenuated atherosclerotic lesion in apolipoprotein E knockout mouse associated with inhibition of inflammatory cell responses

Article

Full-text available

Jan 2005
Am J Immunol

Atherosclerosis is a pathological process, where recruitment of mononuclear cells results in the growth of fibro-fatty plaques. Apolipoprotein E (ApoE) is a legend for the uptake of lipoproteins, and deficiency of ApoE leads to the accumulation of low-density lipoprotein. Utilizing ApoE -/- mouse, which spontaneously develop atherosclerosis on low-fat chow diets, the present study showed that feeding these mice on a diet supplemented with the whole tubers of Cyperus esculentus L (tiger nut) resulted in attenuation of the development of atherosclerotic lesions. The anti-atherosclerotic effect was associated with a decrease in the number of monocytes, macrophages and dendritic cells in blood, and the expression of IL-2Ra and LFA-1 by these cells. Further, in vitro proliferation of blood and spleen cells from tiger nut-fed ApoE -/- mice showed lower proliferation in responses to ConA and LPS, a T and B cell mitogen, respectively. Further, in vitro treatment of blood and spleen cells with water or ethanol extracts of tiger nut markedly increased their proliferation in response to ConA. Collectively, these data indicate that ingredients of tiger nut tubers exhibit anti-inflammatory properties upon inflammation, and immunostimulatory effects in immunocompetent hosts.

Malt caramel from the nuts of Cyperus esculentus

Article

Jan 1997

Scientific analysis of effects of tiger nut on heart diseases and related aspects

Article

Jan 2003

V. Martinez

Chemical quality parameters and fatty acid composition of oils of some underexploited tropical seeds

Article

Jan 1986

Comparison of the physico-chemical characteristics, oxidative and hydrolytic stabilities of oil and fat of Cyperus esculentus L.(yellow nutsedge) and Butyrospermum parkii (shea nut) from Middle-Belt States of Nigeria

Article

Jan 2006

The physico-chemical characteristics, oxidative and hydrolytic changes during storage and accelerated conditions of yellow nutsedge oil and shea fat were studied and comparisons made on the variables. The solvent extract of yellow nutsedge gave an oil yield of 22.3% and that of shea nut gave a fat yield of 52%. The saponification value, non-saponifiable matter, iodine value, refractive index (at 250°C) and colour were 188mg KOH/g, 0.5%, 104.8, 1.4672, and golden yellow respectively for yellow nutsedge oil while for shea fat they were, 191mg KOH/g 3.01%, 59.5, 1.4675 and milky white respectively. The hydrolytic changes occurring over 9 weeks period for solvent extract of yellow.

Evaluation of the properties of yellow nutsedge (Cyperus esculentus) tuber oil

Article

Dec 1988
FOOD CHEM

Non-drying oil extracted from the tuber of yellow nutsedge (Cyperus esculentus) of Nigerian origin has been analysed for its physical and chemical constants, lipid classes and fatty acid components of the lipid classes. Triglycerides constitute 95% of the lipid classes while polar lipids constitute the remaining 5%. The fatty acid component in the triglycerides of the yellow nutsedge tuber showed individual unsaturated acids to be: oleic, 75·72 ± 0·20%; linoleic, 11·64 ± 0·17%; linolenic, 0·64 ± 0·1%; and saturated fatty acids to be: palmitic, 10·21 ± 0·15%; stearic, 1·47 ± 087% and arachidic, 0·32 ± 0·04%. Percentages of individual fatty acid in the polar lipid were found to be: oleic, 46·9 ± 0·3%; linoleic, 35·3 ± 0·3%; linolenic, 2·6 ± 0·1%; palmitic, 12·4 ± 0·2%; stearic, 2·8 ± 0·1% and a trace amount of arachidic acid. The similarities of the yellow nutsedge oil, in some of these characteristics, to some edible vegetable oils of economic importance are discussed.

Yellow nut-sedge ( Cyperus esculentus L.) tuber oil as a fuel

Article

Sep 1996
IND CROP PROD

Physical and fuel properties of yellow nut-sedge tuber (Cyperus esculentus L.) oil were measured to determine its potential fuel value. The viscosity, specific gravity, energy content and iodine value of nut-sedge oil were comparable to those of soybean, sunflower and rapeseed oils. Nut-sedge oil has a great potential as a biodiesel fuel. The phosphorus content of this oil was very high, whereas the peroxide value was very low compared to other vegetable oils. Nut-sedge oil had lower cloud point and pour point temperatures than other vegetable oils. However, the fatty acid profile was similar to these oils.

Cornucopia—A Source Book of Edible Plants

Article

Jan 1990

Stephen Facciola

Biomass production of chufa (Cyperus esculentus) in a seasonally flooded wetland

Article

Jun 1990

James R. Kelley

Seasonal biomass production of chufa (Cyperus esculentus) was studied in a managed, seasonally flooded wetland in southeast Missouri in 1985. Shoot emergence occurred shortly after the drawdown date of 27 May. Peak stem density of 37.5 stems/m2 occurred on 6 July. Live aboveground standing crop reached a maximum (11.9 g/m2) on 6 July and most tissue senesced by 25 September. Dead aboveground standing crop increased after 25 June and peaked at 8.4 g/m2 on 28 October. Flowering occurred in only 16% of all plants. Belowground standing crop peaked (28.2 g/m2) by 11 August. Tubers represented 85% of belowground tissue weight at the end of the growing season. Managers may be able to take advantage of chufa reproductive processes to increase tuber production for wildlife food. Shallow soil disking and maintaining moist conditions can be used to increase tuber production.

Fatty acid compositions of tiger nut tubers (Cyperus esculentus L.), Baobab seeds (Adansonia digitata L.), and their mixture

Article

Feb 1996

Fatty acid profiles and iodine values of tigernut tubers (Cyperus esculentus L.), decorticated seeds of the baobab tree (Adansonia digitata L.), and their mixture (one part of tigernut to three parts of baobab seeds, w/w) were chromatographically and chemically determined. All three samples contained myristic acid as the main saturated acid and oleic acid as the predominant unsaturated acid. Linoleic acid was present in the samples to the extent of 8.8–27.4%, and no other polyunsaturated acids were found. The vegetable oil mixture had the highest level of linoleate, and its possible significance in relation to the intended use in novel food formulation is discussed.

A Dictionary of Food and Nutrition

Article

Oct 1996
FOOD CHEM

1st Publ.

Chufa (Cyperus esculentus, Cyperaceae): a weedy cultivar or a cultivated weed?

Article

Jan 1991

Vries

Inclusion of chufa in the human diet as a source of polyunsaturated fatty acids

Article

May 1977

In 2 experiments lasting 30 days each with participation of 6 volunteers the possibility of daily consumption in the diet of chufa in an amount allowing for minimal requirement of the organism in polyunsaturated fatty acids was studied. The experimental food ration accorded with individual requirements in its basic components. None of the participating volunteers demonstrated any untoward deviations of objective and subjective nature in their health status. For a month chufa was introduced daily at the rate of 1.7 g per kg of body weight.

Nutritional evaluation of tubers of Cyperus esculentus L

Article

May 1970

Health benefits and practical aspects of high-fiber diet

Article

Jun 1994

Over the past 20 y dietary fiber has emerged as a leading dietary factor in the prevention and treatment of chronic diseases. High fiber intakes are associated with lower serum cholesterol concentrations, lower risk of coronary heart disease, reduced blood pressure, enhanced weight control, better glycemic control, reduced risk of certain forms of cancer, and improved gastrointestinal function. Dietary fiber can be categorized into water-soluble and water-insoluble components. Dried beans, oat products, and certain fruits and vegetables are good sources of soluble fiber. Most plant foods are good sources of insoluble fiber and wheat bran is a concentrated form of insoluble fiber. Current guidelines advise a doubling of dietary fiber intake for Americans. Inclusion of ample servings of fruits and vegetables, whole grains, and dried beans and peas will help individuals meet these guidelines.

Jan 1992
185

A Anon
Cyperules

Anon A Cyperules. In: The new Encyclopedia Britannica, Macropaedia Chicago. Vol.3 (15th edn), p. 185, 1992.

Brandwijk Entry of Cyperus esculentus in Africa In: The useful plants of west tropical

1962

K Watt
Breyer

Watt K and B Breyer-Brandwijk Entry of Cyperus esculentus in Africa In: The useful plants of west tropical Africa Linn 365:373 1962.

Kielman JLC and W Pilnik Comparison of chufa and olive oil

Jan 1988
279-285

Ph Jozef
Gm Linssen

Jozef PH, Linssen GM, Kielman JLC and W Pilnik Comparison of chufa and olive oil. J. Agric. Food Chem., 1988; 28: 279-285.

A Dictionary of Food and Nutrition. 2005. Encyclopedia

Ab David
Tiger

David AB "Tiger nut." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-tigernut.html.

Production of Biscuit from Composite Flour as a Substitute for Wheat

Jan 2009
21-27

Aliyu Hn
Sani

Aliyu HN and U Sani Production of Biscuit from Composite Flour as a Substitute for Wheat. J Biosci. Res. Commun. 2009; 3: 21-27.

Physico-chemial properties of some under-exploited and non-conventional oil seed

Jan 1995
50-53

A Omode
O Fatoki
K A Olaogun

Omode A, Fatoki O and KA Olaogun Physico-chemial properties of some under-exploited and non-conventional oil seed. J. Agric. Food Chem., 1995; 11: 50-53.

Temple VJ, Ojobe TO and MM Kapu Chemical analysis of Tiger nut (Cyperus esculentus)

Jan 1990
261-263

D Mason
Tiger

Mason D Tiger Nuts In: http://www.nvsuk.org.uk/growing-_show_vegetables_1/tiger_nut.php 2005. Accessed December, 2009. 14. Temple VJ, Ojobe TO and MM Kapu Chemical analysis of Tiger nut (Cyperus esculentus). J.Sci Agric 1990; 50: 261-263.

Preliminary studies on the characterization of contaminants intigernut (Yellow variety)

Oct 2003
210-211

Jnc Okafor
J I Mordi
A U Ozumba
H M Solomon
O Olatunji

Okafor JNC Mordi JI Ozumba AU Solomon HM and O Olatunji Preliminary studies on the characterization of contaminants intigernut (Yellow variety). In Proceedings of 27th annual Nigerian Institute of Food Science and Technology (NIFST) Conference.13-17 October, 2003. pp. 210-211.

OU Eka Nutritional quality of plant foods. Post harvest research unit

Jan 1998
246-249

A U Osagie

Osagie AU and OU Eka Nutritional quality of plant foods. Post harvest research unit. Pp 246-249 1998.

Cantatejo MJ Analysis of volatile earth-almond

Jan 1997
1853-1860

Cantatejo MJ Analysis of volatile earth-almond (Cyperus esculentus L.) Journal Agriculture of Food Chemistry 1997; 45: 1853-1860.

Jan 2009
151-156

M A Shaker
M G Ahmed
Amany Mb
Ln Shereen Chufa
Tubers

Shaker MA, Ahmed MG, Amany MB and LN Shereen Chufa Tubers (Cyperus esculentus L.): As a New Source of Food. World Appl. Sci. J., 2009; 2: 151-156.

Jan 1988
279-285

P H Jozef
G M Linssen
Jlc Kielman
W Pilnik

Jozef PH, Linssen GM, Kielman JLC and W Pilnik Comparison of chufa and olive oil. J. Agric. Food Chem., 1988; 28: 279-285.

Jan 1996
177-181

Y Z He
A H Milford
Yusuf Nan

He YZ, Milford AH, Yusuf A and L Nan Yellow nut-sedge (Cyperus esculentus L.) tuber oil as a fuel 1996;5: 177-181.

The spectators Importance of tiger nuts @ www.peacefmonline

Jan 2010

Accessed

Accessed May, 2010. 44. The spectators Importance of tiger nuts @ www.peacefmonline.com. Accessed January 2010.

Tiger nut: As a plant, its derivatives and benefits

Abstract

No full-text available

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