Abstract
Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.
Highlights
Increased consumption of fruits and vegetables is recognized to protect against non-communicable diseases [1,2]
We provide a review of the impact of lactic fermentation on the quality of tiger nut beverages
28.04–33.55 c a data from Sanchez-Zapata 2012 [19], Horchata de Chufa was prepared from tiger nut beverage and additives including more than 10% of sucrose; b Tiger nut beverage was obtained by soaking Nigerian tiger nut in water
Summary
Increased consumption of fruits and vegetables is recognized to protect against non-communicable diseases [1,2]. Depending on the bacterial strains, Lactic fermentation is a traditional and sustainable way to increase the shelf-life of food products a probiotic effect, defined as a health benefit on the host, conferred by living microorganisms as well as to change texture, flavor, and taste [9,10]. Beverages obtained from teas or vegetables or fruits, with high is explored worldwide andalso is recognized as the most suitable way of fornew increasing the daily products consumption functional value, were described [16,17]. We provide a review of the impact of lactic fermentation on the quality of tiger nut beverages From those data, we focus on the relevance of the consumption of fermented beverages and their potential for new product development
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