Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Salama, M., Osman, M., Owon, M., Esmail, A. (2013). CHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF TIGERNUT (Cyperus esculentus L.) TUBERS. Journal of Food and Dairy Sciences, 4(6), 323-332. doi: 10.21608/jfds.2013.71871
M. A. Salama; M. F. Osman; M. A. Owon; Awatef I. Esmail. "CHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF TIGERNUT (Cyperus esculentus L.) TUBERS". Journal of Food and Dairy Sciences, 4, 6, 2013, 323-332. doi: 10.21608/jfds.2013.71871
Salama, M., Osman, M., Owon, M., Esmail, A. (2013). 'CHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF TIGERNUT (Cyperus esculentus L.) TUBERS', Journal of Food and Dairy Sciences, 4(6), pp. 323-332. doi: 10.21608/jfds.2013.71871
Salama, M., Osman, M., Owon, M., Esmail, A. CHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF TIGERNUT (Cyperus esculentus L.) TUBERS. Journal of Food and Dairy Sciences, 2013; 4(6): 323-332. doi: 10.21608/jfds.2013.71871

CHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF TIGERNUT (Cyperus esculentus L.) TUBERS

Article 6, Volume 4, Issue 6, June 2013, Page 323-332  XML PDF (477.87 K)
Document Type: Original Article
DOI: 10.21608/jfds.2013.71871
View on SCiNiTO View on SCiNiTO
Authors
M. A. Salama1; M. F. Osman1; M. A. Owon1; Awatef I. Esmail2
1Food Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Kafrelsheikh, Egypt.
2Food Technology Research Institute (FTRI), Agricultural Research Center, Giza, Egypt.
Abstract
From the obtained results, it can be concluded that tigernut tubers are a good source of oil as well as it contains valuable amounts of crude fibers and minerals such as potassium, phosphorus and magnesium. Chemical and physical properties of tigernut tuber oil were a like to those reported in the literature for different edible oils such as cottonseed, corn, sunflower and olive oils. Tigernut tubers oil has high nutritional value, hence, it contains high percentage of unsaturated fatty acids especially oleic acid and low in linoleic acid, it makes this oil desirable as it is more stable during cooking and frying. It can be recommended to use tigernut tuber oil as safe for human consumption as vegetable edible oils. Also, tigernut flour was evaluated for amino acids content and the results showed that sulfur-containing amino acids gave the minimal score for tigernut flour protein followed by threonine and isoleucine.
Keywords
Tigernut; oil; fatty acids; protein; Amino acids; minerals
Statistics
Article View: 179
PDF Download: 1,027