Tiger nut is a bioenergy crop planted in arid areas of northern China to supply oil and adjust the planting structure.However,in the western region of Inner Mongolia Autonomous Region,China,less water resources have r...Tiger nut is a bioenergy crop planted in arid areas of northern China to supply oil and adjust the planting structure.However,in the western region of Inner Mongolia Autonomous Region,China,less water resources have resulted in a scarcity of available farmland,which has posed a huge obstacle to planting tiger nut.Cultivation of tiger nut on marginal land can effectively solve this problem.To fully unlock the production potential of tiger nut on marginal land,it is crucial for managers to have comprehensive information on the adaptive mechanism and nutrient requirement of tiger nut in different growth periods.This study aims to explore these key information from the perspective of nutrient coordination strategy of tiger nut in different growth periods and their relationship with rhizosphere soil nutrients.Three fertilization treatments including no fertilization(N:P(nitrogen:phosphorous)=0:0),traditional fertilization(N:P=15:15),and additional N fertilizer(N:P=60:15)were implemented on marginal land in the Dengkou County.Plant and soil samples were collected in three growth periods,including stolon tillering period,tuber expanding period,and tuber mature period.Under no fertilization,there was a significant correlation between N and P contents of tiger nut roots and tubers and the same nutrients in the rhizosphere soil(P<0.05).Carbon(C),N,and P contents of roots were significantly higher than those of leaves(P<0.05),and the C:N ratio of all organs was higher than those under other treatments before tuber maturity(P<0.05).Under traditional fertilization,there was a significant impact on the P content of tiger nut tubers(P<0.05).Under additional N fertilizer,the accumulation rate of N and P was faster in stolons than in tubers(P<0.05)with lower N:P ratio in stolons during the tuber expansion period(P<0.05),but higher N:P ratio in tubers(P<0.05).The limited availability of nutrients in the rhizosphere soil prompts tiger nut to increase the C:N ratio,improving N utilization efficiency,and maintaining N:P ratio in tubers.Elevated N levels in the rhizosphere soil decrease the C:N ratio of tiger nut organs and N:P ratio in stolons,promoting rapid stolon growth and shoot production.Supplementary P is necessary during tuber expansion,while a higher proportion of N in fertilizers is crucial for the aboveground biomass production of tiger nut.展开更多
Access to fresh water,its availability,and its quality are a global challenge to humanity,largely due to human activities in the environment.Thus,global water security has been jeopardized,requiring urgent remediation...Access to fresh water,its availability,and its quality are a global challenge to humanity,largely due to human activities in the environment.Thus,global water security has been jeopardized,requiring urgent remediation to safeguard our very existence.Hence,a novel and facilely engineered zirconium and polyethylenimine adsorbent based on tiger nut residue (TNR) was prepared,and its adsorptive capabilities towards a model dyestuff and nutrient were invested through a batch adsorption method.The developed adsorbent,zirconium-polyethylenimine-engineered tiger nut residue (TNR@PEI–Zr) was characterised by scanning electron microscopy,Fourier-transform infrared spectroscopy,X-ray diffraction analysis,and X-ray photoelectron spectroscopy to understand its morphology and surface chemistry and predict its adsorption mechanism.TNR@PEI–Zr had a p H point of zero charge (pH_(zpc)) of 6.7.The introduction of salts inhibited the removal efficiency of Alizarin red (AR) and phosphate (PO_(4)^(3–)) in the order of HCO_(3)^(-)>SO_(4)^(2–)>Cl^(-).Increasing temperatures (293–313 K) favoured the adsorption process at pH 3.The Langmuir model suited the adsorption processes of both AR and PO_(4)^(3–),implying homogenous and monolayer removal of pollutants with a maximal capacity of 537.8 mg·g^(-1)and 100.5 mg·g^(-1)at a dose of 0.01 g,respectively.The rate-determining steps of AR and PO_(4)^(3–)followed a pseudo-secondorder kinetic model and were thermodynamically spontaneous with an increase in randomness at the solid-solution interface.The adsorbent’s recyclability was notable and outperformed most adsorbents in terms of removal efficiency.TNR@PEI–Zr was found to be stable,and its use in practical wastewater decontamination was effective,ecologically acceptable and free of secondary pollution problems.展开更多
Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important f...Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important for West Africa populations. Thus, roasting is a process that improves the biochemical composition of seeds. The purpose of this study was to optimize temperature and roasting time on Tiger nut’s tubers in order to produce high nutritional tiger nut flour. A response surface methodology was used to optimize the roasting process in a temperature range (130°C - 150°C) and in a duration range (20 - 35 min). The data are processed by the software Statgraphic Centurion XVI version 16.2.04. Total polyphenols and flavonoids contents, antioxidant activity, titratable acidity, browning index and Maillard reaction products absorbance were evaluated. A second-order polynomial model was established to predict optimal values, included temperature and time. The contents of polyphenols and flavonoids range respectively from 0.196 to 0.891 g GAE/100g and from 0.022 to 0.051 g CE/100g, the antioxidant activity ranges from 25.21 to 57.09%, titratable acidity varies between 0.193 and 0.472 g/100g, the browning index from 28.42 to 56.20 and the absorbances at 420 nm of Maillard Reactions Products ranged between 0.365 and 0.897. The global desirability was 90%. Roasting had significant effects (p 0.05) on titratable acidity, browning index and antioxidant activity. The optimum roasting conditions were established at the temperature of 147°C for 38 minutes. Experimental values of parameter for flour obtained in optimal condition were proximate to predict values excepted titratable acidity. The model performance is acceptable for this study. The research for the optimal roasting conditions for tiger nut reveals an appropriate temperature and time combination which could improve the biochemical composition with a more attractive color.展开更多
Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to mak...Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.展开更多
Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in ...Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p < 0.05 associated with statistical analysis by the software Statgraphic Centurion XVI version 16.2.04. The different tests show that the factors have overall significant effects (p < 0.05) on the acidity, the ashes and the Whiteness index. The linear and quadratic factors of tiger nuts milk as well as those linears of the milk powder have significant effects (p < 0.05) on the pH and the ashes. The linear factors of milk powder have significant effects on DSE, AT and pH. The optimal formulation yielded a volume of tiger nut milk equal to 3.7 L/kg, a mass of powder milk of 63.4 g and 75 g of sugar for one kilogram of yogurt. With a desirability of 75%, this model is apt to explain the results and the experimental values fit with the predicted ones and are within the norms. The proximate analysis of optimal yoghurt formulation shows that fat and proteins contents are respectively 5.67% and 2.2%. Calcium, magnesium and potassium contents are respectively 160, 40 and 180 mg in 100 g of yoghurt.展开更多
Hot air temperature,hot air humidity,and hot wind speed were selected as independent variables of quadratic orthogonal rotation combination test design through single factor test.Drying time,energy consumption,chromat...Hot air temperature,hot air humidity,and hot wind speed were selected as independent variables of quadratic orthogonal rotation combination test design through single factor test.Drying time,energy consumption,chromatism value,luminosity value,hardness,rehydration ratio,and other indexes of the product were used as the response value of the test.Response surface methodology(RSM)was used to analyze the effects of independent variables on the quality of tiger nut(Cyperus esculentus L.),and the process parameters were combined and optimized.The results show that the suitable technological conditions for hot air drying of tiger nut are as follows:hot air temperature of 63.15°C,hot air humidity of 44.92%,hot air wind speed of 2.48 m/s.Under these conditions,the product has the advantages of the short drying cycle,low energy consumption,good color and luster,low hardness and good rehydration performance.The fatty acid composition and content of tiger nut oil were determined by gas chromatography.The fatty acid composition and content of tiger nut oil were compared with those of soybean oil,olive oil,rapeseed oil and sesame oil,the results show that among the saturated fatty acids in tiger nut oil,palm oil had the highest content of 11.172%,which was between soybean oil and olive oil.The main composition of unsaturated fatty acids in tiger nut oil is oleic acid,with a content of 77.605%,which is 3.6 times higher than that of soybean oil,and even higher than that of olive oil.展开更多
Cyperus esculentus(Tiger nut)has been grossly underutilized and unexploited despite its nutritional and medicinal potentials.This research aimed to evaluate the phytochemical,proximate,GC-MS and pharmacological proper...Cyperus esculentus(Tiger nut)has been grossly underutilized and unexploited despite its nutritional and medicinal potentials.This research aimed to evaluate the phytochemical,proximate,GC-MS and pharmacological properties such as antioxidant,anticancer,anti-elastase,anti-melanogenic and anti-tyrosinase activity in ethanol and n-hexane extracts of tiger nut.The pharmacological activities were measured using spectrophotometry,agar well diffusion,MCF-7 and HeLa cell methods.The tiger nut extracts(ethanol and n-hexane)in the phytochemical and proximate analysis showed the existence of bioactive compounds such as alkaloids,glycosides,flavonoids,crude fibres,tannins,proteins,carbohydrates,oxalates,phytates and fats content.The ethanol extract showed superior pharmacological(anticancer,antibacterial,anti-melanogenic and antioxidant)activities,especially against the MCF-7 cell line.The results for scavenging activity of ethanol extract(IC_(50)=535.57μg/mL)showed significant differences(p<0.05)when compared with n-hexane extract(IC_(50)=645.5μg/mL).The GC-MS assessment of both extracts showed the existence of bioactive compounds.Different concentrations(100,200 and 350 mg/mL)of tiger nut extracts against Shigella sp.,Salmonella sp.,Staphylococcus aureus and Escherichia coli demonstrated the highest level of inhibitions at 350 mg/mL.The findings of the current research showed that tiger nut has a high content of nutrients and bioactive phytochemicals.展开更多
Tiger nut(Cyperus esculentus L.)is an ideal raw material for oil extraction,but starch-rich tiger nut meal,a by-product of oil extraction,has not been fully utilized.For this,starch was isolated from tiger nut meal,an...Tiger nut(Cyperus esculentus L.)is an ideal raw material for oil extraction,but starch-rich tiger nut meal,a by-product of oil extraction,has not been fully utilized.For this,starch was isolated from tiger nut meal,and then starch nanoparticles were prepared by gelatinization,ultrasonication and nanoprecipitation under different conditions.The preparation parameters were optimized by measuring the particle size with dynamic light scattering,and the physicochemical properties of native starch and nano starch were evaluated.The results showed that,compared to native starch,starch nanoparticle(nano starch)has a higher amylose content(39.05%),solubility(56.13%),and swelling power(58.01%).Furthermore,native starch and nano starch were esterified with octenyl succinic anhydride(OSA),respectively,conferring amphiphilic properties.The effects of OSA modification on the resistant starch content,thermal properties,and microstructure of starches were characterized.The resistant starch content of tiger nut native starch increased by 10.81%after OSA modification,while the resistant starch content of OSA nano starch increased to 37.76%.Compared to native starch,the gelatinization temperature of OSA nano starch decreased by 2.7℃and nano starch decreased by 5.68℃.OSA modified nano starch showed a unique microstructure,such as a slender fiber structure and a regular oblate structure.The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase.The findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.展开更多
Objectives:Tiger nut(Cyperus esculentus L.)oil is a promising edible oil that is rich in oleic acid.This study aimed to clarify the impact of different degumming methods on the chemical composition and physicochemical...Objectives:Tiger nut(Cyperus esculentus L.)oil is a promising edible oil that is rich in oleic acid.This study aimed to clarify the impact of different degumming methods on the chemical composition and physicochemical properties of crude tiger nut oil(CTO).Materials and Methods:Five degummed tiger nut oils were prepared by high-temperature water(HWDO),medium-temperature water(MWDO),sodium chloride solution(SDO),acidic solution(ADO),and enzymatic method(EDO),respectively.Results:Compared to that of CTO,the phospholipid contents of HWDO,MWDO,SDO,ADO,and EDO were reduced by 99.39%,97.18%,69.95%,63.77%,and 65.60%,respectively.For CTO and all degummed oils,the fatty acid and endogenous antioxidant(i.e.tocopherols,sterols,flavonoids,total phenolics,and carotenoids)contents showed only small differences,but showed significant differences in quality parameters.Both the oxidative stability index and ferric ion-reducing antioxidant power decreased significantly after degumming;the former decreased from 52.26 to 15.55-19.80 h,and the latter decreased from 5818.91 to 4348.73-4524.34μmol Trolox(TE)/kg.Conclusions:These changes are highly related to the removal of hydratable phospholipids.In short,EDO exhibited the lowest turbidity,whereas MWDO showed the best oxidative stability(19.80 h)and highest smoke point(230.0℃).This information can be utilized to improve the industrial production of tigernutoil.展开更多
This study aimed to assess the microbiological quality of tiger nut (Cyperus esculentus L.) products sold in Ouagadougou and Bobo Dioulasso. The microbial load of tubers and tiger nut milk was determined using ISO 483...This study aimed to assess the microbiological quality of tiger nut (Cyperus esculentus L.) products sold in Ouagadougou and Bobo Dioulasso. The microbial load of tubers and tiger nut milk was determined using ISO 4833-1 (2003) standard (total mesophilic aerobic flora), NF ISO 7954 (1998) standard (yeasts and molds), and ISO 4832 (2006) standard (total coliforms, thermotolerant coliforms). The results showed that tiger nut tubers had an average microbial load between 4.86 ± 7.03 × 10<sup>6</sup> UFC/g and 1.82 ± 2.30 × 10<sup>7</sup> UFC/g for total mesophilic aerobic flora, from 4.34 ± 10.6 × 10<sup>5</sup> UFC/g to 3.52 ± 4.54 × 10<sup>6</sup> UFC/g for yeasts and molds, from 2.23 ± 2.25 × 10<sup>5</sup> UFC/g to 1.41 ± 2.16 × 10<sup>5</sup> UFC/g for total coliforms and from 1.83 ± 2.03 × 10<sup>5</sup> UFC/g to 7.0 ± 10.8 × 10<sup>4</sup> CFU/g for thermotolerant coliforms. For tiger nut milk samples, the average microbial load varied from 3.48 ± 2.98 × 10<sup>6</sup> CFU/g to 2.80 ± 5.69 × 107 CFU/g for total mesophilic aerobic flora, from 5.00 ± 7.21 × 10<sup>4</sup> CFU/g to 1.88 ± 3.31 × 10<sup>5</sup> CFU/g for yeasts and molds, from 4.58 ± 10.4 × 10<sup>4</sup> CFU/g to 6.31 ± 9.17 × 10<sup>5</sup> CFU/g for total coliforms and 7.00 ± 7.00 × 10<sup>3</sup> CFU/g to 2.87 ± 5.86 × 10<sup>5</sup> CFU/g for thermotolerant coliforms. This study revealed that the tubers and tiger nut milk sold in Ouagadougou and Bobo Dioulasso had a high microbial load which could lead to the degradation of these products and food poisoning for consumers.展开更多
基金supported by the National Key Research and Development Program of China(2019YFC0507600,2019YFC0507601).
文摘Tiger nut is a bioenergy crop planted in arid areas of northern China to supply oil and adjust the planting structure.However,in the western region of Inner Mongolia Autonomous Region,China,less water resources have resulted in a scarcity of available farmland,which has posed a huge obstacle to planting tiger nut.Cultivation of tiger nut on marginal land can effectively solve this problem.To fully unlock the production potential of tiger nut on marginal land,it is crucial for managers to have comprehensive information on the adaptive mechanism and nutrient requirement of tiger nut in different growth periods.This study aims to explore these key information from the perspective of nutrient coordination strategy of tiger nut in different growth periods and their relationship with rhizosphere soil nutrients.Three fertilization treatments including no fertilization(N:P(nitrogen:phosphorous)=0:0),traditional fertilization(N:P=15:15),and additional N fertilizer(N:P=60:15)were implemented on marginal land in the Dengkou County.Plant and soil samples were collected in three growth periods,including stolon tillering period,tuber expanding period,and tuber mature period.Under no fertilization,there was a significant correlation between N and P contents of tiger nut roots and tubers and the same nutrients in the rhizosphere soil(P<0.05).Carbon(C),N,and P contents of roots were significantly higher than those of leaves(P<0.05),and the C:N ratio of all organs was higher than those under other treatments before tuber maturity(P<0.05).Under traditional fertilization,there was a significant impact on the P content of tiger nut tubers(P<0.05).Under additional N fertilizer,the accumulation rate of N and P was faster in stolons than in tubers(P<0.05)with lower N:P ratio in stolons during the tuber expansion period(P<0.05),but higher N:P ratio in tubers(P<0.05).The limited availability of nutrients in the rhizosphere soil prompts tiger nut to increase the C:N ratio,improving N utilization efficiency,and maintaining N:P ratio in tubers.Elevated N levels in the rhizosphere soil decrease the C:N ratio of tiger nut organs and N:P ratio in stolons,promoting rapid stolon growth and shoot production.Supplementary P is necessary during tuber expansion,while a higher proportion of N in fertilizers is crucial for the aboveground biomass production of tiger nut.
文摘Access to fresh water,its availability,and its quality are a global challenge to humanity,largely due to human activities in the environment.Thus,global water security has been jeopardized,requiring urgent remediation to safeguard our very existence.Hence,a novel and facilely engineered zirconium and polyethylenimine adsorbent based on tiger nut residue (TNR) was prepared,and its adsorptive capabilities towards a model dyestuff and nutrient were invested through a batch adsorption method.The developed adsorbent,zirconium-polyethylenimine-engineered tiger nut residue (TNR@PEI–Zr) was characterised by scanning electron microscopy,Fourier-transform infrared spectroscopy,X-ray diffraction analysis,and X-ray photoelectron spectroscopy to understand its morphology and surface chemistry and predict its adsorption mechanism.TNR@PEI–Zr had a p H point of zero charge (pH_(zpc)) of 6.7.The introduction of salts inhibited the removal efficiency of Alizarin red (AR) and phosphate (PO_(4)^(3–)) in the order of HCO_(3)^(-)>SO_(4)^(2–)>Cl^(-).Increasing temperatures (293–313 K) favoured the adsorption process at pH 3.The Langmuir model suited the adsorption processes of both AR and PO_(4)^(3–),implying homogenous and monolayer removal of pollutants with a maximal capacity of 537.8 mg·g^(-1)and 100.5 mg·g^(-1)at a dose of 0.01 g,respectively.The rate-determining steps of AR and PO_(4)^(3–)followed a pseudo-secondorder kinetic model and were thermodynamically spontaneous with an increase in randomness at the solid-solution interface.The adsorbent’s recyclability was notable and outperformed most adsorbents in terms of removal efficiency.TNR@PEI–Zr was found to be stable,and its use in practical wastewater decontamination was effective,ecologically acceptable and free of secondary pollution problems.
文摘Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important for West Africa populations. Thus, roasting is a process that improves the biochemical composition of seeds. The purpose of this study was to optimize temperature and roasting time on Tiger nut’s tubers in order to produce high nutritional tiger nut flour. A response surface methodology was used to optimize the roasting process in a temperature range (130°C - 150°C) and in a duration range (20 - 35 min). The data are processed by the software Statgraphic Centurion XVI version 16.2.04. Total polyphenols and flavonoids contents, antioxidant activity, titratable acidity, browning index and Maillard reaction products absorbance were evaluated. A second-order polynomial model was established to predict optimal values, included temperature and time. The contents of polyphenols and flavonoids range respectively from 0.196 to 0.891 g GAE/100g and from 0.022 to 0.051 g CE/100g, the antioxidant activity ranges from 25.21 to 57.09%, titratable acidity varies between 0.193 and 0.472 g/100g, the browning index from 28.42 to 56.20 and the absorbances at 420 nm of Maillard Reactions Products ranged between 0.365 and 0.897. The global desirability was 90%. Roasting had significant effects (p 0.05) on titratable acidity, browning index and antioxidant activity. The optimum roasting conditions were established at the temperature of 147°C for 38 minutes. Experimental values of parameter for flour obtained in optimal condition were proximate to predict values excepted titratable acidity. The model performance is acceptable for this study. The research for the optimal roasting conditions for tiger nut reveals an appropriate temperature and time combination which could improve the biochemical composition with a more attractive color.
文摘Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.
文摘Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p < 0.05 associated with statistical analysis by the software Statgraphic Centurion XVI version 16.2.04. The different tests show that the factors have overall significant effects (p < 0.05) on the acidity, the ashes and the Whiteness index. The linear and quadratic factors of tiger nuts milk as well as those linears of the milk powder have significant effects (p < 0.05) on the pH and the ashes. The linear factors of milk powder have significant effects on DSE, AT and pH. The optimal formulation yielded a volume of tiger nut milk equal to 3.7 L/kg, a mass of powder milk of 63.4 g and 75 g of sugar for one kilogram of yogurt. With a desirability of 75%, this model is apt to explain the results and the experimental values fit with the predicted ones and are within the norms. The proximate analysis of optimal yoghurt formulation shows that fat and proteins contents are respectively 5.67% and 2.2%. Calcium, magnesium and potassium contents are respectively 160, 40 and 180 mg in 100 g of yoghurt.
基金supported by the model and demonstration of comprehensive utilization of agricultural facilities based on the increasing income of tobacco farmers in Henan tobacco-growing area(Grant No.2018410000270095)the Special Project for scientists in the 13th Five-Year Plan of China's Agricultural Research System(CARS-04-PS25).
文摘Hot air temperature,hot air humidity,and hot wind speed were selected as independent variables of quadratic orthogonal rotation combination test design through single factor test.Drying time,energy consumption,chromatism value,luminosity value,hardness,rehydration ratio,and other indexes of the product were used as the response value of the test.Response surface methodology(RSM)was used to analyze the effects of independent variables on the quality of tiger nut(Cyperus esculentus L.),and the process parameters were combined and optimized.The results show that the suitable technological conditions for hot air drying of tiger nut are as follows:hot air temperature of 63.15°C,hot air humidity of 44.92%,hot air wind speed of 2.48 m/s.Under these conditions,the product has the advantages of the short drying cycle,low energy consumption,good color and luster,low hardness and good rehydration performance.The fatty acid composition and content of tiger nut oil were determined by gas chromatography.The fatty acid composition and content of tiger nut oil were compared with those of soybean oil,olive oil,rapeseed oil and sesame oil,the results show that among the saturated fatty acids in tiger nut oil,palm oil had the highest content of 11.172%,which was between soybean oil and olive oil.The main composition of unsaturated fatty acids in tiger nut oil is oleic acid,with a content of 77.605%,which is 3.6 times higher than that of soybean oil,and even higher than that of olive oil.
基金The authors wish to thank Mr Joseph Sani Sahjury(department of Information Technology)for SPSS training during this research.
文摘Cyperus esculentus(Tiger nut)has been grossly underutilized and unexploited despite its nutritional and medicinal potentials.This research aimed to evaluate the phytochemical,proximate,GC-MS and pharmacological properties such as antioxidant,anticancer,anti-elastase,anti-melanogenic and anti-tyrosinase activity in ethanol and n-hexane extracts of tiger nut.The pharmacological activities were measured using spectrophotometry,agar well diffusion,MCF-7 and HeLa cell methods.The tiger nut extracts(ethanol and n-hexane)in the phytochemical and proximate analysis showed the existence of bioactive compounds such as alkaloids,glycosides,flavonoids,crude fibres,tannins,proteins,carbohydrates,oxalates,phytates and fats content.The ethanol extract showed superior pharmacological(anticancer,antibacterial,anti-melanogenic and antioxidant)activities,especially against the MCF-7 cell line.The results for scavenging activity of ethanol extract(IC_(50)=535.57μg/mL)showed significant differences(p<0.05)when compared with n-hexane extract(IC_(50)=645.5μg/mL).The GC-MS assessment of both extracts showed the existence of bioactive compounds.Different concentrations(100,200 and 350 mg/mL)of tiger nut extracts against Shigella sp.,Salmonella sp.,Staphylococcus aureus and Escherichia coli demonstrated the highest level of inhibitions at 350 mg/mL.The findings of the current research showed that tiger nut has a high content of nutrients and bioactive phytochemicals.
基金supported by the Key Research and Development Projects of Zhejiang(No.2022C04021)Zhejiang Provincial Natural Science Foundation(No.LQ23C200013),China.
文摘Tiger nut(Cyperus esculentus L.)is an ideal raw material for oil extraction,but starch-rich tiger nut meal,a by-product of oil extraction,has not been fully utilized.For this,starch was isolated from tiger nut meal,and then starch nanoparticles were prepared by gelatinization,ultrasonication and nanoprecipitation under different conditions.The preparation parameters were optimized by measuring the particle size with dynamic light scattering,and the physicochemical properties of native starch and nano starch were evaluated.The results showed that,compared to native starch,starch nanoparticle(nano starch)has a higher amylose content(39.05%),solubility(56.13%),and swelling power(58.01%).Furthermore,native starch and nano starch were esterified with octenyl succinic anhydride(OSA),respectively,conferring amphiphilic properties.The effects of OSA modification on the resistant starch content,thermal properties,and microstructure of starches were characterized.The resistant starch content of tiger nut native starch increased by 10.81%after OSA modification,while the resistant starch content of OSA nano starch increased to 37.76%.Compared to native starch,the gelatinization temperature of OSA nano starch decreased by 2.7℃and nano starch decreased by 5.68℃.OSA modified nano starch showed a unique microstructure,such as a slender fiber structure and a regular oblate structure.The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase.The findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.
基金supported by the National Key Research and Development Plan of China(No.2019YFD1002605)the National Key Research and Development Plan for Science and Technology Innovation of China(No.SQ2019YFD100114)the‘Double First-Class’Project for Postgraduate Academic Innovation Enhancement Programme of Henan University of Technology(No.HAUTSYL2023TS08),China.
文摘Objectives:Tiger nut(Cyperus esculentus L.)oil is a promising edible oil that is rich in oleic acid.This study aimed to clarify the impact of different degumming methods on the chemical composition and physicochemical properties of crude tiger nut oil(CTO).Materials and Methods:Five degummed tiger nut oils were prepared by high-temperature water(HWDO),medium-temperature water(MWDO),sodium chloride solution(SDO),acidic solution(ADO),and enzymatic method(EDO),respectively.Results:Compared to that of CTO,the phospholipid contents of HWDO,MWDO,SDO,ADO,and EDO were reduced by 99.39%,97.18%,69.95%,63.77%,and 65.60%,respectively.For CTO and all degummed oils,the fatty acid and endogenous antioxidant(i.e.tocopherols,sterols,flavonoids,total phenolics,and carotenoids)contents showed only small differences,but showed significant differences in quality parameters.Both the oxidative stability index and ferric ion-reducing antioxidant power decreased significantly after degumming;the former decreased from 52.26 to 15.55-19.80 h,and the latter decreased from 5818.91 to 4348.73-4524.34μmol Trolox(TE)/kg.Conclusions:These changes are highly related to the removal of hydratable phospholipids.In short,EDO exhibited the lowest turbidity,whereas MWDO showed the best oxidative stability(19.80 h)and highest smoke point(230.0℃).This information can be utilized to improve the industrial production of tigernutoil.
文摘This study aimed to assess the microbiological quality of tiger nut (Cyperus esculentus L.) products sold in Ouagadougou and Bobo Dioulasso. The microbial load of tubers and tiger nut milk was determined using ISO 4833-1 (2003) standard (total mesophilic aerobic flora), NF ISO 7954 (1998) standard (yeasts and molds), and ISO 4832 (2006) standard (total coliforms, thermotolerant coliforms). The results showed that tiger nut tubers had an average microbial load between 4.86 ± 7.03 × 10<sup>6</sup> UFC/g and 1.82 ± 2.30 × 10<sup>7</sup> UFC/g for total mesophilic aerobic flora, from 4.34 ± 10.6 × 10<sup>5</sup> UFC/g to 3.52 ± 4.54 × 10<sup>6</sup> UFC/g for yeasts and molds, from 2.23 ± 2.25 × 10<sup>5</sup> UFC/g to 1.41 ± 2.16 × 10<sup>5</sup> UFC/g for total coliforms and from 1.83 ± 2.03 × 10<sup>5</sup> UFC/g to 7.0 ± 10.8 × 10<sup>4</sup> CFU/g for thermotolerant coliforms. For tiger nut milk samples, the average microbial load varied from 3.48 ± 2.98 × 10<sup>6</sup> CFU/g to 2.80 ± 5.69 × 107 CFU/g for total mesophilic aerobic flora, from 5.00 ± 7.21 × 10<sup>4</sup> CFU/g to 1.88 ± 3.31 × 10<sup>5</sup> CFU/g for yeasts and molds, from 4.58 ± 10.4 × 10<sup>4</sup> CFU/g to 6.31 ± 9.17 × 10<sup>5</sup> CFU/g for total coliforms and 7.00 ± 7.00 × 10<sup>3</sup> CFU/g to 2.87 ± 5.86 × 10<sup>5</sup> CFU/g for thermotolerant coliforms. This study revealed that the tubers and tiger nut milk sold in Ouagadougou and Bobo Dioulasso had a high microbial load which could lead to the degradation of these products and food poisoning for consumers.
