Physical parameters and physico-chemical properties of tiger nut Cyperus esculentus (yellow and black varieties) harvested in Bondoukou (North-East, Côte d’Ivoire).
Biocatalysis and Bioprocesses Laboratory, Food Science and Technology Department, University Nangui Abrogoua, Abidjan, Côte d’Ivoire.
Research Article
GSC Biological and Pharmaceutical Sciences, 2022, 20(02), 057–065.
Article DOI: 10.30574/gscbps.2022.20.2.0297
Publication history:
Received on 13 June 2022; revised on 18 July 2022; accepted on 20 July 2022
Abstract:
The tiger nut Cyperus esculentus belongs to the family cyperaceous and is worldwide in distribution. Two varieties (yellow and black) obtained from Bondoukou area harvesting periods in Côte d’Ivoire were evaluated. Results showed wide variations between the two varieties. Means values for weight, length and diameter of two varieties ranged from 1.41±0.45-2.43±0.92g, 11±1.42-13.5±1.89mm, 8±1.11-9±1.38mm respectively. Major physicochemical properties are carbohydrates (63.93±1.43-63.27±1.10%), fat (23.41±1.75-22.54±1.41%), and fibers (7.68±0.2-8.57±0.06%). Caloric energy ranged from 422.07 to 431.27 kcal/100g. There was significant (p<0.05) difference between fat, carbohydrates, ash and fibers content of the flour samples. Minerals in abundance are potassium (12.37±0.01-16.57±0.01%), magnesium (0.69±0.00-4.1±0.07%) and phosphorus (2.63±0.01-5.05±0.01%). Ca, Na, Mn, Zn and Cu contents have lower than 1%. This work revealed that tiger nut flour is a potential source of food ingredient for supplementation and could be an excellent source of raw material for our growing food industries.
Keywords:
Bondoukou; Cyperus esculentus; Varieties; Physical; Physico-chemical
Full text article in PDF:
Copyright information:
Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
