Abstract
The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown, and higher setback viscosity. Gels made from the yellow variety were clearer, softer, more adhesive, and more cohesive. Both gels showed a pseudoplastic flow behavior without thixotropy.
Highlights
Cyperus esculentus is an edible grass plant which produces nut-like tubers known as tigernut
Micrographs of starch granules show that the yellow cultivar had fairly equal amounts of loosely packed small and large granules, whereas starch from the black cultivar was dominated by small granules which were rather clustered and densely packed (Figure 1)
The results showed wide variations in some physicochemical properties of starch isolated from the two tigernuts
Summary
Cyperus esculentus is an edible grass plant which produces nut-like tubers known as tigernut. The nuts, which are about 30 mm long (Parker et al, 2000), are characterized by a sweet and somewhat milky taste. It is cultivated and consumed in many tropical and subtropical countries. C. esculentus has significant levels of major storage nutrients as well as micronutrients. Lipids are the second most dominant constituent (25%), while protein and ash make up 5% and 1.7% of the nuts, respectively [1]. Even though it largely remains underutilized, its application in certain food products has been documented. Its application in the pharmaceutical industry has been explored [5]
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