Abstract
Tiger nut flour extracted from (black, brown and yellow) cultivars using attrition milling process was investigated. Tiger nut flours labeled Ab, Bb and Cy for black, brown and yellow cultivars were produced respectively. Proximate composition, mineral elements contents, functional properties of the tiger nut flours were determined. There was significant (p
Highlights
Tiger nut (Cyperusesculentum) is a perennial grass-like plant with spheroid tubers, pale yellow cream kernel surrounded by a fibrous sheath
Tiger nut was observed to be high in dietary fiber content (15.47%) as reported by Adel et al (2015) which could be effective in the treatment and prevention of many diseases including colon cancer, coronary hearth diseases, obesity, diabetics and gastro intestinal disorders
The result of the study revealed information on the nutritional composition, mineral and functional properties of tiger nut flour from different cultivars
Summary
Tiger nut (Cyperusesculentum) is a perennial grass-like plant with spheroid tubers, pale yellow cream kernel surrounded by a fibrous sheath. Sweet, nutty, flavored tubers which contain protein, carbohydrate, sugars, and lots of oil and fiber (FAO, 2000). It has been a neglected crop in Nigeria due to the lack of knowledge on its production, utilization and nutritional value of it flour. Tiger nut could provide a functional flour 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. The yellow cultivar yields more milk, contains lower fat and with less anti-nutritional factors and polyphenols (Okafor et al, 2003)
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