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Pakistan Journal of Nutrition
  Year: 2016 | Volume: 15 | Issue: 5 | Page No.: 427-438
DOI: 10.3923/pjn.2016.427.438
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Lipid Composition of Black Variety of Raw and Boiled Tigernut (Cyperus esculentus L.) Grown in North-East Nigeria

Matthew Olaleke Aremu, Hashim Ibrahim and Stephen Olaide Aremu

A comprehensive study was conducted on oils from raw and boiled black variety of tigernut (Cyperus esculentus L), in order to evaluate their potential uses. The quality of the extracted oils was assessed in terms of acid value, iodine value, saponification value, peroxide value, specific gravity, flash point, kinematic viscosity and unsaponifiable matter with the mean range values of 9.03-9.12 mg KOH/g, 57.30-92.60 mg of I/100 g, 179.40-180.30 mg KOH/g, 6.90-7.50 meqO2/kg, 0.90-0.91 g/cm, 275.00-282.00°C, 8.30-8.42 mm2/s at 100°C and 0.50-0.82%, respectively. The major fatty acids of the tigernut oil were oleic acid (32.14-50.85%)> linoleic acid (24.08-46.71)> palmitic acid (12.96-15.84%)> stearic acid (4.35-4.60%). Palmitoleic, eicosenoic, erucic, nervonic, elaidic, eicosadienoic, docosadienoic, α-linolenic, γ-linolenic, dihomo-γ-linolenic, eicosatrienoic, eicosapentaenoic and docosahexaenoic acids were present in small quantities with none of them recording up to 1.0% in either of the samples while lauric and myristic acids in the boiled sample were not at the detectable range of GC. The boiling process reduced the content of lauric, myristic, arachidic, behenic, palmitoleic, pentacosylic and oleic acids by 100, 100, 98.72, 99.21, 99.76, 1.47 and 36.79%, respectively. Unsaturated fatty acids predominated in all the samples with an adequate amount of essential fatty acid (linoleic acid). Generally, the boiling method showed deviations in fatty acid components from the raw sample. Phosphatidylethanolamine had the highest content (223.08 mg/100 g) in raw tigernut while the lowest was lysophosphatidylcholine (3.83 mg/100 g) also in the raw sample. However, the total phytosterols were of low values with range of 1.59e-3 to 9.74e-3 mg/100 g except that of stigmasterol and sitosterol. The high percentage PUFA and the low sterols particularly cholesterol may make processed black variety of tigernut a good food source on health wise basis.
PDF References Citation Report Citation
  •    Comparative Studies on the Lipid Profile of Shea (Vitellaria paradoxa C.F. Gaertn.) Fruit Kernel and Pulp
  •    Chemical and Physio-Chemical Characterization of the Flours and Oils from Whole and Rejected Cashew Nuts Cultivated in Southwest Nigeria
  •    Fatty Acid and Amino Acid Composition of Protein Concentrate from Cashew Nut (Anarcadium occidentale) Grown in Nasarawa State, Nigeria
  •    Chemical Composition and Physicochemical Characteristics of Two Varieties of Bambara Groundnut (Vigna subterrenea) Flours
  •    A Comparative Study on the Chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours
  •    Proximate Analysis and Physico-Chemical Properties of Groundnut (Arachis hypogaea L.)
How to cite this article:

Matthew Olaleke Aremu, Hashim Ibrahim and Stephen Olaide Aremu, 2016. Lipid Composition of Black Variety of Raw and Boiled Tigernut (Cyperus esculentus L.) Grown in North-East Nigeria. Pakistan Journal of Nutrition, 15: 427-438.

DOI: 10.3923/pjn.2016.427.438






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