Abstract
nut oil was extracted from (black, brown and yellow) cultivars using n-hexane. Physiochemical properties (refractive index, specific gravity, acid value, free fatty acid, peroxide, saponification and iodine values of the oil samples were determined. Storage studies on the tiger nut oils were done by monitoring changes in the thiobarbituric acid, peroxide value, free fatty acid and moisture content for twelve (12) weeks. The refractive index, specific gravity, acid value and free fatty acid value ranged between 1.46 ̵ 1.47, 0.89 ̵ 0.90, 0.4 ̵ 1.40mg/g, and 0.20 ̵ 0.75% respectively. The peroxide, saponification and iodine values ranged between 3.99 ̵ 4.43meq/kg, 183.25 ̵ 202.87mg/kOH/g and 29.69 ̵ 31.74g/l2/g respectively. The major fatty acids (FAs) of the tiger nut oil were oleic (77.71%), palmitic (16.17%), and stearic (5.08%) acids for the black cultivar, oleic (64.12%), palmitic (11.86%), linoleic (11.87%) and dihum ̵ g ̵ linolenic (1.71%) for the brown cultivar while the yellow cultivar had oleic (68.89%), linoleic (12.77%), palmitic (13.33%) and stearic (4.46%). During storage peroxide value, free fatty acid, moisture content and thiobarbituric acid of the oil were within the maximum limits as recommended by CODEX Alimentarius.
Highlights
Vegetable oils constitute an important part of the diet of humans
The edible and stable oil obtained from the tuber is said to be superior oil that compares favorably with olive oil
Tiger nut flour is a rich source of some useful mineral elements such as potassium, phosphorus, zinc, sodium and calcium which are necessary for body growth and development
Summary
Vegetable oils constitute an important part of the diet of humans. There is an increasing awareness of the importance of vegetable oils as source of health enhancing compounds. Sweet, nutty, flavored tubers which contain protein, carbohydrate, sugars, and lots of oil and fiber (FAO, 2000). Despite these potentials in tiger nuts it has been a neglected crop in Nigeria. Tiger nut could provide a basis for rural industries in Africa It is an important food crop for certain tribes in Africa, often collected and eaten raw, baked as a vegetable, roasted or dried and ground to flour. It is mostly consumed raw as snack without knowledge of the food and nutritional quality (FAO, 1988).
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