Changes in Nutrient and Phytochemical Composition of Processed Tigernut (<i>Cyperus esclentus L</i>)

Charity Uchechi Ogunka-Nnoka; Mercy Onuekwuzu Ifeanacho; Felix Uchenna Igwe; Torka Esther Ben-Piakor

doi:doi:10.11648/j.jfns.20200802.11

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Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)

Charity Uchechi Ogunka-Nnoka, Mercy Onuekwuzu Ifeanacho, Felix Uchenna Igwe, Torka Esther Ben-Piakor

Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 2)

Received: 6 April 2020 Accepted: 29 April 2020 Published: 30 April 2020

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Abstract

The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAA_d) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (p<0.05) improved mineral and amino acid contents; while processing generally reduced the phytochemical content when compared with the air- dried sample (EAA_d).

Published in	Journal of Food and Nutrition Sciences (Volume 8, Issue 2)
DOI	10.11648/j.jfns.20200802.11
Page(s)	24-29
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Changes, Nutrient, Phytochemical Composition, Tiger Nut

References

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Charity Uchechi Ogunka-Nnoka, Mercy Onuekwuzu Ifeanacho, Felix Uchenna Igwe, Torka Esther Ben-Piakor. (2020). Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Journal of Food and Nutrition Sciences, 8(2), 24-29. https://doi.org/10.11648/j.jfns.20200802.11

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Charity Uchechi Ogunka-Nnoka; Mercy Onuekwuzu Ifeanacho; Felix Uchenna Igwe; Torka Esther Ben-Piakor. Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). J. Food Nutr. Sci. 2020, 8(2), 24-29. doi: 10.11648/j.jfns.20200802.11

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AMA Style

Charity Uchechi Ogunka-Nnoka, Mercy Onuekwuzu Ifeanacho, Felix Uchenna Igwe, Torka Esther Ben-Piakor. Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). J Food Nutr Sci. 2020;8(2):24-29. doi: 10.11648/j.jfns.20200802.11

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@article{10.11648/j.jfns.20200802.11,
  author = {Charity Uchechi Ogunka-Nnoka and Mercy Onuekwuzu Ifeanacho and Felix Uchenna Igwe and Torka Esther Ben-Piakor},
  title = {Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {8},
  number = {2},
  pages = {24-29},
  doi = {10.11648/j.jfns.20200802.11},
  url = {https://doi.org/10.11648/j.jfns.20200802.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200802.11},
  abstract = {The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAAd) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (pd).},
 year = {2020}
}

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TY  - JOUR
T1  - Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)
AU  - Charity Uchechi Ogunka-Nnoka
AU  - Mercy Onuekwuzu Ifeanacho
AU  - Felix Uchenna Igwe
AU  - Torka Esther Ben-Piakor
Y1  - 2020/04/30
PY  - 2020
N1  - https://doi.org/10.11648/j.jfns.20200802.11
DO  - 10.11648/j.jfns.20200802.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 24
EP  - 29
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20200802.11
AB  - The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAAd) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (pd).
VL  - 8
IS  - 2
ER  -

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Author Information

Charity Uchechi Ogunka-Nnoka

Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria
Mercy Onuekwuzu Ifeanacho

Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria
Felix Uchenna Igwe

Department of Biochemistry, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria
Torka Esther Ben-Piakor

Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria

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Charity Uchechi Ogunka-Nnoka, Mercy Onuekwuzu Ifeanacho, Felix Uchenna Igwe, Torka Esther Ben-Piakor. (2020). Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Journal of Food and Nutrition Sciences, 8(2), 24-29. https://doi.org/10.11648/j.jfns.20200802.11

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ACS Style

Charity Uchechi Ogunka-Nnoka; Mercy Onuekwuzu Ifeanacho; Felix Uchenna Igwe; Torka Esther Ben-Piakor. Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). J. Food Nutr. Sci. 2020, 8(2), 24-29. doi: 10.11648/j.jfns.20200802.11

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AMA Style

Charity Uchechi Ogunka-Nnoka, Mercy Onuekwuzu Ifeanacho, Felix Uchenna Igwe, Torka Esther Ben-Piakor. Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). J Food Nutr Sci. 2020;8(2):24-29. doi: 10.11648/j.jfns.20200802.11

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@article{10.11648/j.jfns.20200802.11,
  author = {Charity Uchechi Ogunka-Nnoka and Mercy Onuekwuzu Ifeanacho and Felix Uchenna Igwe and Torka Esther Ben-Piakor},
  title = {Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {8},
  number = {2},
  pages = {24-29},
  doi = {10.11648/j.jfns.20200802.11},
  url = {https://doi.org/10.11648/j.jfns.20200802.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200802.11},
  abstract = {The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAAd) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (pd).},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L)
AU  - Charity Uchechi Ogunka-Nnoka
AU  - Mercy Onuekwuzu Ifeanacho
AU  - Felix Uchenna Igwe
AU  - Torka Esther Ben-Piakor
Y1  - 2020/04/30
PY  - 2020
N1  - https://doi.org/10.11648/j.jfns.20200802.11
DO  - 10.11648/j.jfns.20200802.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 24
EP  - 29
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20200802.11
AB  - The study investigated Changes in Nutrient and Phytochemical Composition of Processed Tigernut (Cyperus esclentus L). Tiger nut also known as Earth-almond was purchased as dried Earth-almond tubers; carefully selected to remove dust particles and shared into four sets. The first set designated as Earth-almond air dried (EAAd) was further air-dried for four days and blended using laboratory miller. The second, third and fourth sets were soaked in water for four days to rehydrate. After which, the following processing methods were applied to sets 2, 3 and 4; blanching at 80°C for 10 minutes (Earth-almond blanch - EAB), allowed to ferment for 4 days (Earth-almond fermented - EAF) and dehydrated (Earth-almond dehydrated - EAD) by oven drying at 60°C for 3hrs after rehydration respectively. The 2nd – 4th sets were then oven dried at a temperature of 60°C for 17 hours before milling into flour. Results of proximate analysis shows that EAF had the highest protein (8.37 ±0.12), carbohydrate (49.01 ±0.17) and ash (6.20 ±0.12). The highest lipid (7.55 ±0.06) and crude fibre (19.50 ±0.23) was recorded for EAD, while the highest moisture content was recorded for EAB (19.71 ±0.35). EAF had significantly (pd).
VL  - 8
IS  - 2
ER  -

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