Tiger Nuts

2021 ◽  
Vol 57 (1) ◽  
Author(s):  
Dina M. Ezz El-Din
Keyword(s):  
Cyperus Esculentus ◽  
Modern Egypt ◽  
Botanical Remains ◽  
Tiger Nuts

The importance of archaeobotany has been widely recognized in recent years, and more research is being conducted to study botanical remains. Only a very few of the cultivated vegetables grown in fields and in gardens were indigenous to Egypt, but one was the tiger nut (Cyperus esculentus L.) which was known and consumed since the Predynastic Period. Remains of dry tiger nuts tubers were found in large quantities in tombs from Neolithic times onwards. Some were found inside the stomachs of bodies as early as the Predynastic Period. Tiger nuts are attested in funerary offering lists, festival offerings, in medicine and in diet. This paper sheds light on the importance of tiger nuts and its different uses. It also urges their use in modern Egypt.

scholarly journals Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 3 ◽  
Author(s):  
Elena Roselló-Soto ◽  
Cyrielle Garcia ◽  
Amandine Fessard ◽  
Francisco Barba ◽  
Paulo Munekata ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Nutritional Composition ◽  
Cyperus Esculentus ◽  
Gluten Free ◽  
Fermented Beverages ◽  
Mycotoxigenic Fungi ◽  
Tiger Nuts

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.

scholarly journals Phenotypic Characterization of Tiger Nuts (Cyperus esculentus L.) from Major Growing Areas in Ghana

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Paul Agu Asare ◽  
Roger Kpankpari ◽  
Michael Osei Adu ◽  
Emmanuel Afutu ◽  
Adeyinka Saburi Adewumi
Keyword(s):  
Nutritive Value ◽  
Phenotypic Variability ◽  
Phenotypic Characterization ◽  
Eastern Region ◽  
Cyperus Esculentus ◽  
Tuber Weight ◽  
Cophenetic Correlation ◽  
Low Genetic Diversity ◽  
Planting Materials ◽  
Tiger Nuts

Tigernut (Cyperus esculentus Lativum) is an important but understudied and underutilized crop in Ghana. The tubers are highly appreciated for their health benefits and nutritive value. To contribute to the conservation process of tiger nut and identify elite genotypes, this study was conducted to assess phenotypic variability in tiger nut genotypes in Ghana. Sixty-four (64) genotypes were collected from major tiger nut growing areas in Ghana. The genotypes were field-grown and characterized based on phenotypic and yield traits. Similarity coefficient (Bray-Curtis) was between 0.82 and 0.98, indicating low variability in both qualitative and quantitative characters. The cophenetic correlation coefficient was 0.64. The genotypes were mainly brown with only a few black (6) tubers from the central region. Materials collected from parts of the eastern region (Aduamoah) generally recorded the highest tuber weight. Tuber weight depended on plant height and number of tillers. There were high tillering genetic materials among the genotypes. Tubers were categorised as oval (10), ovoid (33), or oblong (15). The genotypes clustered into two groups based on shoot and tuber characteristics, rather than on geographical origin. The low genetic diversity among the genotypes suggested either the possible existence of a network among tiger nut farmers in Ghana in circulating the planting material or some form of seed sorting for uniform and homogenous planting materials has been carried out over the years. Our results point to the imperativeness to expand the genetic base of the tiger nuts to facilitate its improvement in Ghana.

Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )

2017 ◽  
Vol 1 (1) ◽  
pp. 9-17
Author(s):  
Afia Sakyiwaa Amponsah ◽  
Moses Kwaku Golly ◽  
Fredrick Sarpong ◽  
Beatrice Derigubah ◽  
Millicent Endeme
Keyword(s):  
Glycine Max ◽  
Sensory Evaluation ◽  
Cyperus Esculentus ◽  
Tiger Nuts

Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110417
Author(s):  
Nazir Kizzie-Hayford ◽  
Kwabena Dabie ◽  
Baffour Kyei-Asante ◽  
Jerry Ampofo-Asiama ◽  
Susann Zahn ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Lactic Acid ◽  
Proximate Composition ◽  
Storage Temperature ◽  
Cyperus Esculentus ◽  
Tiger Nuts

Characterization and comparison of tiger nuts ( Cyperus esculentus L.) from different geographical origin

2015 ◽  
Vol 65 ◽  
pp. 406-414 ◽  
Author(s):  
Idoia Codina-Torrella ◽  
Buenaventura Guamis ◽  
Antonio J. Trujillo
Keyword(s):  
Geographical Origin ◽  
Cyperus Esculentus ◽  
Tiger Nuts

scholarly journals Organic and conventional tiger nut (Cyperus esculentus): Differences in nutritional, antioxidant and microbiological properties

2020 ◽  
pp. 756
Author(s):  
Lourdes Bosch ◽  
María Auxiliadora Dea Ayuela ◽  
Hortensia Rico ◽  
Jose M. Soriano
Keyword(s):  
Antioxidant Capacity ◽  
Proximate Composition ◽  
Antioxidant Properties ◽  
Unknown Origin ◽  
International Standard Organization ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Cyperus Esculentus ◽  
Salmonella Spp ◽  
Tiger Nuts

Tiger nut (Cyperus esculentus L.), also known as chufa (European sedge), is a member of the Cyperaceae family, which is used in organic and conventional agriculture for its small edible tubers and grown in temperate and tropical zones of the world being consumed raw, roasted or pressed for its juice as beverage. The aim of this study is analyzing the proximate composition (AOAC methods), total phenolic content (Folin-Ciocalteu method), total antioxidant capacity (Trolox equivalent antioxidant capacity, TEAC) and microbiological profile (International Standard Organization norms, ISO) of samples of Spanish organic and conventional, Nigerian conventional and unknown origin tiger nuts obtained from supermarkets and local markets in Spain. No significant differences in proximate composition and antioxidant properties were found between Spanish organic and conventional tiger-nuts, except in total phenolic level (p<0.005). No significant differences were found in all samples about ash, lipid, total sugar and carbohydrate values, but significant differences (p<0.005) were found for moisture, protein, fiber and antioxidant capacity between Spanish samples and Nigerian or unknown origin samples. No coagulase-positive staphylococci, nor Salmonella spp. were detected in any of the studied samples. Significant differences (p<0.005) were found for moulds and yeasts between analysed samples, but no significant differences were detected in other microorganisms.  

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