Salau, R. B., Ndamitso, M. M., Paiko, Y. B., Jacob. J. O., JolaAssessment of the Proximate Composition, Food Functionality and Oil Characterization of Mixed Varieties Of Cyperus Esculentus (Tiger Nut) Rhizome Flour

Abstract

their mixtures were obtained fresh and dried, washed, milled into fine flour. The oil contents were extracted by soxhlet extractor using petroleum ether as oil solvent. Food functional properties; proximate analysis as well as physico-chemical characterization of the oil were investigated. The results of the food functional analysis show the ranges: bulk density (0.47- 0.53g/cm3), foam stability (93.50-96.30%).The oil absorption capacity and swelling power value compare favorably and are within the acceptable functional range for good food material. The varieties’ mixture has remarkable value in terms of ash and fat content in the proximate analysis. The Oil analysis indicated the mean ranges as: pH(8.01-8.85), specific gravity(0.91-0.93), viscosity(80809.14-97126.86) centi-poise, iodine value(11,42-19.80), acid value(8.42-36.47)mg/g, peroxide value(2.3-3.4)mg/g value(2.81-12.62)mg/g. The Oil yields of 25, 28 and 34 (%) were obtained for th ea vnadr iestaiepso’n mifiicxattuiroen. Inspite of the comparable good oil yield, elements of synergistic effect is quite noticeable in varieties’ mixture samples. From the overall result, the mixing of the two varieties could be a wise option in exploring the food potential, food sausage combination and flour manipulation in food process industry.