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| Tigernut Processing: Its Food uses and Health Benefits |
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J.A. Adejuyitan
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Abstract: 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 |
24 March, 2011
gigi nwakor:
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 |
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