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American Journal of Food Technology

Year: 2011 | Volume: 6 | Issue: 3 | Page No.: 197-201
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Authors

J.A. Adejuyitan

Keywords

Research Article

Tigernut Processing: Its Food uses and Health Benefits

J.A. Adejuyitan
The search for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been intensified to maintain a balance between population growth and agricultural productivity, particularly in the tropical and sub-tropical areas of the world. Tigernut (Cyperus esculentus) is an underutilized crop of the family Cyperaceae which produces rhizomes from the base and tubers that are somewhat spherical. Many authors have reported the nutritional value of tigernut. Tigernut produces high quality oil about 25.5% of its content and protein about 8% of the nut. The nut is high in oil content and the oil was implicated as lauric acid grade oil, non acidic stable and very low unsaturated. The nuts were valued for their nutritious starch content, dietary fibre and carbohydrate. The nut is also very rich in mineral content (Sodium, Calcium, Potassium, Magnessium, Zinc and traces of Copper. Its tubers are also said to be aphrodisiac, carminative, diuretic, emmanogogue, stimulant and tonic. Tigernut has also been reported to be used in the treatment of flatulence, indigestion, diarrhoea, dysentery and excessive thirst. In addition, tigernut has been demonstrated to contain higher essential amino acids than those proposed in the protein standard for satisfying adult needs. There is the need for increased utilization and awareness about its health benefits.
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Comments

gigi nwakor Reply

this is really enlightening and an eye opener,i love tigernut and process it into milk for my family to consume without knowning its full nutritional value,ammost greatfulfor the publishers of this article

Regina Akanburichaab Reply

I referenced this book in my project. It helped me a lot. I processed a tiger nut and dates beverage. really nice taste.

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