Paulina O. Adeniyi and Bassey E. Anam. Heat Treatment by Boiling Conserved the Nutritional, Physical, Microbiological and Sensory Properties of Tigernut (
) Milk: Implication for Improving Rural Health in Nigeria.
. 2023; 11(1):8-15. doi: 10.12691/JFS-11-1-2
tigernut milk, boiling, nutritional quality, physical properties, ambient storage
This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit
[1] | Ross M.A. and Lembi C.A. (2008). Applied weed science (3rd Edn). Prentice Hall, United States of America p 322. |
|
[2] | Gambo A. and Da’u A. (2014). Tigernut (Cyperus esculentus): composition, products, uses and health benefits: A review. Bayero Journal of Pure and Applied Sciences, 7(1): 56-61. |
|
[3] | Santos F., Freitas K., Costa Neto J., Fontes-Sant Ana G., Rocha-Leao M.H. and Amaran P. (2018). Tigernut (Cyperus esculentus) milk by product and corn steep liquor for biosurfactant production by Yarrowia lipolytica. Chemical Engineering Transactions, 65: 331-336. |
|
[4] | Mohdaly, A.A.R.A.A. (2019). Tigernut (Cyperus esculentus L.) oil . In M. Ramadan (Ed.), Fruit Oils: Chemistry and Functionality. Springer, Cham, Switzerland. |
|
[5] | Rubert J., Monfort A., Hurkova K., Perez-Martinez G., Blesa J., Navarro J.L., Stranka M., Soriano J.M. and Hajslova J.(2017). Untargeted metabolomics of fresh and heat treatment Tigernut (Cyperus esculentus L.) milks reveals further insight into food quality and nutrition. Journal of Chromatography, 1514: 80-87. |
|
[6] | Aguilar N., Albanell E., Minarro B. and Capellas M. (2015). Chickpea and tigernut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT-Food Science and Technology, 62(1): 225-232. |
|
[7] | Awolu O.O., Omoba O.S., Olawoye O. and Dairo M. (2017). Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tigernut (Cyperus esculenta) flour. Food Science and Nutrition, 5(1): 3-13. |
|
[8] | Wongnaa C.A., Adama F., Bannor R.K., Awunyo-Vitor D., Mahama I., Osei B.A., Owusu-Ansah Y. and Ackon A. (2019). Job creation and improved consumer health through commercialization of tigernut yoghurt: a willingness to pay analysis. Journal of Global Entrepreneurship Research; 9(4). |
|
[9] | Olabiyi A.A., Oboh G. and Adefegha S.A. (2016). Effect of dietary supplementation of tigernut (Cyperus esculentus L.) and walnut (Tetracarpidium conophorum mull. Arg) on sexual behavior, hormonal level and antioxidant status in male rats. Journal of Food Biochemistry, 41(3). |
|
[10] | Ibitoye O.B., Aliyu N.O. and Ajiboye T.O. (2018). Tigernut oil-based diet improves the lipid profile and anti oxidant status of male Wistar rats. Journal of Food Biochemistry, 42(5). |
|
[11] | Ogunlade I., Adeyemi B.A. and Aluko O.G. (2015). Chemical compositions, antioxidant capacity of Tigernut (Cyperus esculentus) and potential health benefits. European Scientific Journal (November 2015 special edition): 217-224. |
|
[12] | Adejuyitan J.A. (2011). Tigernut processing: Its food uses and health benefits. American Journal of Food Technology, 6: 197-201. |
|
[13] | Bamishaye E.I. and Bamishaye O.M. (2011). Tigernut as a plant, its derivative and benefits. African Journal of Food, Agriculture, Nutrition and Development, 11(5): 5257-5170. |
|
[14] | Jagpal C. (2017). . P29 The in vitro use of natural antioxidant oils (Cyperus esculentus, Nigella sativa) to reduce cell sickling in sickle cell anemia. Biochemical Pharmacology, 139(1): 134-140. |
|
[15] | Kanagawa M. and Nakata T. (2008). Assessment of access to electricity and the socio-economic impacts in rural areas of developing countries. Energy Policy, 36(6): 2016-2029. |
|
[16] | Winkler H., Simoes A.F., Lebre la Rovere E., Alam M., Rahman A. and Mwakasouda S. (2011). Access and affordability of electricity in developing countries. World Development, 39(6): 1037-1050. |
|
[17] | Scott A., Darko E.M. and Rud J.P. (2014). How does electricity insecurity affect businesses in low and middle income countries. In: L. Alberto and Rud J.P (Eds.), Shaping policy for development. Overseas Development Institute Report 2014, United Kingdom. |
|
[18] | Okyere A.A. and Odamtten G.T. (2014). Physico-chemical, functional and sensory attributes of milk prepared from irradiated tigernut (Cyperus esculentus L.). Journal of Radiation Research and Applied Sciences, 7(4): 583-588. |
|
[19] | Kirk R.S and Sawyer R. (2005). Pearson’s Composition and Analyses of Foods, 9th edition, Longman, United Kingdom. |
|
[20] | Harrigan W.F and McCance M.E. (1976). Laboratory methods in food and dairy microbiology, Academic Press, London. |
|
[21] | Walfe K.A. (1979). Use of reference standards for sensory evaluation of product quality. Food and Agriculture Organization of the United Nations. Retrieved from www.agris.fao.org. |
|
[22] | Eke-Ejiofor J. and Beleya E.A. (2018). Chemical and sensory properties of spiced tigernut (Cyperus esculentus) drink. International Journal of Biotechnology and Food Science, 6(3): 52-58. |
|
[23] | Adebayo-Oyetoro A.O., Ogundipe O.O., Adeyeye S.A.O., Akande E.A. and Akinyele A.B. (2019). Production and evaluation of tigernut (Cyperus esculentus) milk flavoured with Moringa oleifera leaf extract. Current Research in Nutrition and Food Science. |
|
[24] | Chua S., Ng M., Craig D., Liu X., Chen S. and Ho P. (2014). Microbiological guidelines for food. Centre for Food Safety, Hong Kong. |
|
[25] | Ukwuru M.U., Ibeneme L.L. and Agbo G.I. (2011). New product development from tigernut (Cyperus esculentus) and their sensory, proximate and microbiological evaluation. Pakistan Journal of Nutrition, 10(2): 101-105. |
|
[26] | da Costa Neto J.J.G., Gomes T.L.M., Justo T.F., Pereira K.S., and Amaral P.F.F., Rocha Leao M.H.M. and Fontes Sant’Ana G.C. (2019). Microencapsulation of tigernut milk by lyophilization: Morphological characteristics, shelf life and microbiological stability. Food Chemistry, 284: 133-139. |
|