Comparative Nutritional Assessment of Products made from Fresh and Dried Tiger Nut sold in Makurdi Metropolis

Abstract

Tiger nut (cyperus esculentus) is taken as optional snacks mainly in its fresh form owing to poor availability of nutritional information on the composition of other forms such as the dried form. To address this gap, this study was designed to assess the nutritional composition of fresh and dried tiger nut milk by determining the proximate composition and amino acid profile using standard analytical methods. The samples were grouped into A, B, C and D representing milk and powder made fresh tiger nuts, as well as milk and powder made from dried tiger nuts respectively. Results of proximate analysis for the samples showed variation in the constituents with highest amounts of carbohydrate found in the fresh form except for the powder product from dried form, which has equivalent amount to those of fresh tiger nut. Amino acid profile generally showed reasonable amounts in all the samples with products made from fresh tiger nut having higher values, while milk and powder products of dried tiger nut contain more of the other nutrient constituents than the fresh one. These findings are key to optimizing nutritional value of tiger nut products made from different forms, thus, is helpful in guiding nutrition and dietetic advice in clinical setting to supplement other choices in resolving cases of protein energy malnutrition and other forms of malnutrition. In addition, the nutrient composition of tiger nut makes it ideal as a valuable substitute for conventional cow milk and other milk sources, which have become unaffordable to people with low economic empowerment, pariticularly among developing nations.