CHARACTERISTICS OF TIGERNUT (CYPERUS ESCULENTUS) TUBERS AND THEIR PERFORMANCE IN THE PRODUCTION OF A MILKY DRINK

Abstract

This article reports the effect of site and variety on some physicochemical characteristics of tigernuts (Cyperus esculentus) and consequently on its milk production. Two varieties (black and brown) from three different sites (Guily, Mémé and Mayo-Oulo) in the Far North Province of Cameroon and three milk-processing conditions (grain size, soaking temperatures and grinding time) were assessed in the study. Results show that site and variety had a significant influence on the chemical composition of the tuber and its oil. The sample with the best overall performance in terms of its contents of proteins, lipids, ash, total sugars, saponification values and iodine values was the brown variety of tubers from Méme. Water absorption is at its maximum between 80 and 100C and for a period of 5 h. For temperatures lower than this, water absorption is slower. Extraction is influenced by soaking temperature, grain size and grinding time. Except for proteins, grinding time and temperature of soaking reduce significantly the different parameters analyzed. Thus, in terms of performance, milk extracted from the largest tubers soaked at 60C and ground for 20 min is the best condition for extraction. At this temperature, the maximum quantity of proteins is extracted.