Journal of Food and Nutrition Sciences

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Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)

Received: Apr. 06, 2020    Accepted: Apr. 29, 2020    Published: Apr. 30, 2020
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Abstract

The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAAd) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (p<0.05) improved mineral and amino acid contents; while processing generally reduced the phytochemical content when compared with the air- dried sample (EAAd).

DOI 10.11648/j.jfns.20200802.11
Published in Journal of Food and Nutrition Sciences ( Volume 8, Issue 2, March 2020 )
Page(s) 24-29
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Changes, Nutrient, Phytochemical Composition, Tiger Nut

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Cite This Article
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    Charity Uchechi Ogunka-Nnoka, Mercy Onuekwuzu Ifeanacho, Felix Uchenna Igwe, Torka Esther Ben-Piakor. (2020). Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Journal of Food and Nutrition Sciences, 8(2), 24-29. https://doi.org/10.11648/j.jfns.20200802.11

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    ACS Style

    Charity Uchechi Ogunka-Nnoka; Mercy Onuekwuzu Ifeanacho; Felix Uchenna Igwe; Torka Esther Ben-Piakor. Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). J. Food Nutr. Sci. 2020, 8(2), 24-29. doi: 10.11648/j.jfns.20200802.11

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    AMA Style

    Charity Uchechi Ogunka-Nnoka, Mercy Onuekwuzu Ifeanacho, Felix Uchenna Igwe, Torka Esther Ben-Piakor. Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). J Food Nutr Sci. 2020;8(2):24-29. doi: 10.11648/j.jfns.20200802.11

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  • @article{10.11648/j.jfns.20200802.11,
      author = {Charity Uchechi Ogunka-Nnoka and Mercy Onuekwuzu Ifeanacho and Felix Uchenna Igwe and Torka Esther Ben-Piakor},
      title = {Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {8},
      number = {2},
      pages = {24-29},
      doi = {10.11648/j.jfns.20200802.11},
      url = {https://doi.org/10.11648/j.jfns.20200802.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.20200802.11},
      abstract = {The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAAd) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (pd).},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)
    AU  - Charity Uchechi Ogunka-Nnoka
    AU  - Mercy Onuekwuzu Ifeanacho
    AU  - Felix Uchenna Igwe
    AU  - Torka Esther Ben-Piakor
    Y1  - 2020/04/30
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    N1  - https://doi.org/10.11648/j.jfns.20200802.11
    DO  - 10.11648/j.jfns.20200802.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    EP  - 29
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20200802.11
    AB  - The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAAd) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (pd).
    VL  - 8
    IS  - 2
    ER  - 

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Author Information
  • Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria

  • Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria

  • Department of Biochemistry, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria

  • Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria

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