Volume 8, Issue 2, March 2020, Page: 24-29
Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)
Charity Uchechi Ogunka-Nnoka, Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria
Mercy Onuekwuzu Ifeanacho, Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria
Felix Uchenna Igwe, Department of Biochemistry, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria
Torka Esther Ben-Piakor, Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria
Received: Apr. 6, 2020;       Accepted: Apr. 29, 2020;       Published: Apr. 30, 2020
DOI: 10.11648/j.jfns.20200802.11      View  73      Downloads  42
Abstract
The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAAd) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (p<0.05) improved mineral and amino acid contents; while processing generally reduced the phytochemical content when compared with the air- dried sample (EAAd).
Keywords
Changes, Nutrient, Phytochemical Composition, Tiger Nut
To cite this article
Charity Uchechi Ogunka-Nnoka, Mercy Onuekwuzu Ifeanacho, Felix Uchenna Igwe, Torka Esther Ben-Piakor, Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L), Journal of Food and Nutrition Sciences. Vol. 8, No. 2, 2020, pp. 24-29. doi: 10.11648/j.jfns.20200802.11
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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