Physical parameters and physico-chemical properties of tiger nut Cyperus esculentus (yellow and black varieties) harvested in Bondoukou (North-East, Côte d’Ivoire).

Abstract

The tiger nut Cyperus esculentus belongs to the family cyperaceous and is worldwide in distribution. Two varieties (yellow and black) obtained from Bondoukou area harvesting periods in Côte d’Ivoire were evaluated. Results showed wide variations between the two varieties. Means values for weight, length and diameter of two varieties ranged from 1.41±0.45-2.43±0.92g, 11±1.42-13.5±1.89mm, 8±1.11-9±1.38mm respectively. Major physicochemical properties are carbohydrates (63.93±1.43-63.27±1.10%), fat (23.41±1.75-22.54±1.41%), and fibers (7.68±0.2-8.57±0.06%). Caloric energy ranged from 422.07 to 431.27 kcal/100g. There was significant (p<0.05) difference between fat, carbohydrates, ash and fibers content of the flour samples. Minerals in abundance are potassium (12.37±0.01-16.57±0.01%), magnesium (0.69±0.00-4.1±0.07%) and phosphorus (2.63±0.01-5.05±0.01%). Ca, Na, Mn, Zn and Cu contents have lower than 1%. This work revealed that tiger nut flour is a potential source of food ingredient for supplementation and could be an excellent source of raw material for our growing food industries.