CHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF TIGERNUT (Cyperus esculentus L.) TUBERS | ||
| Journal of Food and Dairy Sciences | ||
| Article 6, Volume 4, Issue 6, June 2013, Pages 323-332 PDF (477.87 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2013.71871 | ||
| Authors | ||
| M. A. Salama1; M. F. Osman1; M. A. Owon1; Awatef I. Esmail2 | ||
| 1Food Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Kafrelsheikh, Egypt. | ||
| 2Food Technology Research Institute (FTRI), Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| From the obtained results, it can be concluded that tigernut tubers are a good source of oil as well as it contains valuable amounts of crude fibers and minerals such as potassium, phosphorus and magnesium. Chemical and physical properties of tigernut tuber oil were a like to those reported in the literature for different edible oils such as cottonseed, corn, sunflower and olive oils. Tigernut tubers oil has high nutritional value, hence, it contains high percentage of unsaturated fatty acids especially oleic acid and low in linoleic acid, it makes this oil desirable as it is more stable during cooking and frying. It can be recommended to use tigernut tuber oil as safe for human consumption as vegetable edible oils. Also, tigernut flour was evaluated for amino acids content and the results showed that sulfur-containing amino acids gave the minimal score for tigernut flour protein followed by threonine and isoleucine. | ||
| Keywords | ||
| Tigernut; oil; fatty acids; protein; Amino acids; minerals | ||
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