Premium
Comparison of chemical properties of taro ( Colocasia esculenta L.) and tigernut ( Cyperus esculentus ) tuber and oils
Author(s) -
Aljuhaimi Fahad,
Şimşek Şenay,
Özcan Mehmet M.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13534
Subject(s) - colocasia esculenta , food science , oleic acid , palmitic acid , cyperus , chemistry , linoleic acid , starch , sugar , free sugar , fructose , sucrose , horticulture , botany , fatty acid , biology , biochemistry
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.