Comparison of chemical properties of taro (Colocasia esculenta L.) and tigernut (Cyperus esculentus) tuber and oils

Journal of Food Processing and Preservation · Mart 2018

Makale Bilgileri

DergiJournal of Food Processing and Preservation

Yayın TarihiMart 2018

Cilt / Sayfa42

DOI10.1111/jfpp.13534

Scopus ID2-s2.0-85032928024

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Özet Moisture, crude protein, and crude oil contents of taro and tigernut tubers were found to be 7.3% and 5.9%, 12.31 and 4.53%, and trace and 22.07%, respectively (p <.05). Total amino acid contents of taro and chufa tubers were 10.00 and 3.60%, respectively. While amino acid contents of taro ranges from 0.01% (hydroxyproline) to 1.54% (aspartic acid), amino acid contents of chufa tuber ranges from 0.01% (hydroxyproline) to 0.58% (glutamic acid) (p <.05). Linoleic, palmitic, and oleic acids were found as major fatty acids of both samples. While linoleic, palmitic, and oleic contents of taro are determined as 46.50%, 24.36%, and 10.00%, the same acids in chufa oil were 10.69%, 12.94%, and 69.51%, respectively. Generally, fructose, glucose, sucrose, and maltose were established in both samples. Sucrose contents of taro and chufa ranged between 1.34 and 17.78%, respectively (p <.05) As a result, taro tubers contained higher aspartic (1.54%) and glutamic acid (1.50%) compared to tigernut tuber results. Practical applications: Taro corms contain considerable amount of starch. Taro is a good source of amino acid and minerals. Chufa is commonly known as earth almond contains high quality oil, and its amount is about 25.5%. The chufa nut was found to be rich in oleic and linoleic acids. Both taro and tigernut tubers can be used as edible tubers in kitchen. Results will inform on the nutritional value of the nuts and will also be useful in evaluating the nut oils for oleochemical uses.