Browsing by Author "Muhammad, Lami Hadiza"

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    Comparative Nutritional Compositions of Raw and Processed Tiger Nuts (Cyperus esculentus L.)
    (International Journal of Applied Biological Research, 2018-12-04) Madaki, Mohammad Fatima; Kabiru, Yusuf Adamu; Muhammad, Lami Hadiza; Abubakar, Niwoye Asmau; Bello, Ahmad
    Cyperus esculentus L., commonly known as Tiger nut, is a crop of the sedge family found widespread across the world. Comparative nutritional compositions of raw and processed (dankuwa, tiger nut cake) tiger nuts were carried out according to the standard methods. Raw and processed tiger nuts (Cyperus esculentus L.) was found to contain high fat, crude fiber, carbohydrate contents but low moisture content. The result of the proximate analysis revealed that the moisture contents of raw tiger nuts (9.67percent), crude fat (28.61percent) and crude fiber (24.94 percent) were significantly (p<0.05) higher than, those of the processed tiger nut; (7.86%), (25.53%) and (22.34%) respectively. However, the ash (3.00%), and carbohydrate (35.46%), contents of processed tiger nut was significantly (p<0.05) higher than those of the raw tiger nuts; (1.61 %) and (25.53 %) respectively. The Sodium (218.04mg/100g) and Calcium (0.65 mg/100g) contents of raw tiger nuts were significantly (p<0.05) higher when compared to Sodium (139.53mg/100g) and Calcium (0.00) contents of processed tiger nuts while the Potassium (38600.46 mg/100g), Iron (10.9), Copper (0.45mg/100g) and Zinc (7.85 mg/100g) contents of processed tiger nuts were significantly (p<0.05) higher than those of the raw tiger nuts (1225.50mg/100g), (6.15mg/100g), (0.40 mg/100g) and (4.10mg/100g) respectively. The vitamin C (103.5mg/100g) and vitamin A (0.38mg/100g) contents of raw tiger nut were significantly (p<0.05) higher to those, vitamin C (93.16 mg/100g) and vitamin A (0.16mg/100g) contents of processed tiger nut. It can be concluded from the results of this study that raw and processed (dankuwa) tiger nut contain appreciable amounts of micro and micronutrients which could be included in the daily dietary pattern of human. This will help to minimize the risk of nutritional deficiencies