Abstract
Tiger nut (cyperus esculentus) is taken as optional snacks mainly in its fresh form owing to poor availability of nutritional information on the composition of other forms such as the dried form. To address this gap, this study was designed to assess the nutritional composition of fresh and dried tiger nut milk by determining the proximate composition and amino acid profile using standard analytical methods. The samples were grouped into A, B, C and D representing milk and powder made fresh tiger nuts, as well as milk and powder made from dried tiger nuts respectively. Results of proximate analysis for the samples showed variation in the constituents with highest amounts of carbohydrate found in the fresh form except for the powder product from dried form, which has equivalent amount to those of fresh tiger nut. Amino acid profile generally showed reasonable amounts in all the samples with products made from fresh tiger nut having higher values, while milk and powder products of dried tiger nut contain more of the other nutrient constituents than the fresh one. These findings are key to optimizing nutritional value of tiger nut products made from different forms, thus, is helpful in guiding nutrition and dietetic advice in clinical setting to supplement other choices in resolving cases of protein energy malnutrition and other forms of malnutrition. In addition, the nutrient composition of tiger nut makes it ideal as a valuable substitute for conventional cow milk and other milk sources, which have become unaffordable to people with low economic empowerment, pariticularly among developing nations.
Highlights
Tiger nut (Cyperus esculentus) belongs to the division Magnoliophyta, classlilliopsida order and cyperaceae family, which produces rhizomes from the base of the tubers (Salau et al, 2013, Gambo et al, 2014)
Tiger nut milk originated from Spain where it is known as chufa de horchata, but it is commonly called kunnu aya in northern Nigeria (Bamishaiye and Bamishaiye, 2011)
The result of proximate analysis of tiger nut milk revealed that the sugar level of tiger nut milk is relatively low similar to those found by other report, indicating that this food product can be used by diabetic patients
Summary
Tiger nut (Cyperus esculentus) belongs to the division Magnoliophyta, classlilliopsida order and cyperaceae family, which produces rhizomes from the base of the tubers (Salau et al, 2013, Gambo et al, 2014). Tiger nut milk originated from Spain where it is known as chufa de horchata, but it is commonly called kunnu aya in northern Nigeria (Bamishaiye and Bamishaiye, 2011) It is an underutilized tuber of but can used in the production of milk which is inexpensive, healthy and rich in several micronutrients and amino acids (reviewed by Gambo et al, 2014). It has been reported to contain essential minerals required by the body as accessory factors to numerous enzymes that participate in a plethora of cellular metabolic activities as well as antioxidants (Abaejoh et al, 2006, Ogunlade et al, 2015) It is healthy and rich source of nutrients such as carbohydrates, vegetable fat, protein, fiber, vitamins, minerals, energy and some digestive enzymes such as catalase, lipase and amylase (Adejuyitan, 2011). An inexpensive substitute in the form of a milk or beverage made from locally available plant foods, high in protein, with satisfactory quality milk could play an important role to reduce protein malnutrition, and contribute in improving nutrition of farm animals when such products can be used to supplement their feeds
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