Production and Utilization of Tiger Nuts using Various Processing Techniques
Kwusi Nkechi Regina *
Hospitality Management Technology, Federal Polytechnics Nekede, Imo State, Nigeria.
Nwaka Elsie Nwamaka
Hospitality Management Technology, Federal Polytechnics Nekede, Imo State, Nigeria.
Anyanwuocha Nnaemeka Charles
Hospitality Management Technology, Federal Polytechnics Nekede, Imo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The feeding potential of tiger nut tubers (Cyperus esculentus L.) was evaluated. The general structure of 100g of raw and treated tiger nuts is that the water content of tiger nuts is 4.1951.93%, crude protein 2.61% 10.12%, waste 0.70% 1.77%, unrefined fiber 7.4813 .97%, unrefined. It was shown to be 10.79% 32.06% fat. And sugar 22.7356.85%. The energy value was taken from 232.31487.15Kcal. For tiger nuts, Mg (95.32–140.96 mg), K (106.44427.92 mg), P (121.78–195.95 mg), Fe (1.60–4.03 mg), Cu (0.08–0.99 mg), Zn (0.32–2.46) Contains the critical mass. mg), lascorbic acid (30.90–84.66 mg), vitamin E (2.22–5.26 mg), moderate Ca (24.42–62.29 mg) and low Na content (15.77–18.27 mg). When dealing with tiger nuts, sugar usually swells, but magnesium and sodium levels decrease. Malting altogether expanded calcium content (85 %) and drying and simmering expanded Zn and Cu by 100 %. Physicosynthetic and useful properties showed that tiger nuts and its items are acidic while consistency of the items per 100 ml was between 88 90 cP, explicit gravity 1.01 1.07, diminishing sugar 0.30 0.44 g , frothing limit 18 %. Frothing steadiness 5.35 %, emulsion limit 21.88 %, and emulsion strength 49.38 %. Liquor content of tiger nut wine was between 3.17 7.13 %. New tiger nuts were used in the improvement of tiger nut items (milk, espresso and wine) utilizing family techniques like drenching, drying, cooking, malting, aging and freezing. An assessment of the sensuality and value of the prepared tiger nut items showed that there was no significant difference between the tiger nut items and their controls at most of the tested limits (P> 0.05). All the articles at that time were very orderly. Evaluation of tiger nut products (milk concentrate and wine) per 100 ml is ascorbic acid (6.18-7.8 mg), thiamine (0.80-1.25 mg), riboflavin (0.35-0.59 mg), vitamin E (0.22- 0.75 mg) And cyanocobalamin (0.03-0.05 μg). ) Content The sequelae of bacterial counts of tiger nuts (milk and wine) showed values of 3.0 x 102-8.0 x 102 CFU / ml, with shelf life of 6 hours to 10 months.
Keywords: Tiger nut, food potentials, organoleptic, natural fermentation, nutritional properties