Advanced search
Publication Cover
Food Reviews International Volume 39, 2023 - Issue 6
Submit an article Journal homepage
791
Views
3
CrossRef citations to date
0
Altmetric
Review

Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview

Maksim Rebezova School of Agricultural Sciences, Liaocheng University, Liaocheng, Shandong, China;b Research Department, V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation;c Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
,
Muhammad Usman Khand Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
,
Abdelhakim Bouyahyae Laboratory of Human Pathologies Biology, Department of Biology, Mohammed V University in Rabat, Rabat, MoroccoCorrespondence[email protected]
,
Muhammad Imranf University Institute of Diet & Nutritional Sciences (Uidns), Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan;g Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Saudi Arabia
,
Tabussam Tufailf University Institute of Diet & Nutritional Sciences (Uidns), Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
,
Olga Lorettsc Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
,
Olga Neverovac Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
,
Svetlana Artyukhovah Department of Biotechnology, Public Catering Technology and Commodity Science, Omsk State Technical University, Omsk, Russian Federation;i Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
,
Elena Kuznetsovai Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
,
Vladimir Ermolaevj Faculty of Economics of Trade and Commodity Science, Plekhanov Russian University of Economics, Moscow, Russian Federation
,
Abdelaali Balahbibk Laboratory of Biodiversity, Ecology and Genome, Mohammed V University in Rabat, Rabat, Morocco
,
Muthu Thiruvengadaml Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, SeoulSouth Korea
,
Gokhan Zenginm Department of Biology, Science Faculty, Selcuk University, Konya, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6548-7823
ORCID Icon &
Mohammad Ali Shariatia School of Agricultural Sciences, Liaocheng University, Liaocheng, Shandong, China;i Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian FederationCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9376-5771
ORCID Icon show all
Pages 3262-3282 | Published online: 09 Dec 2021
 
Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

ABSTRACT

Tiger nut (Cyperus esculentus) is a weed crop in the temperate and Mediterranean areas. Its sweet almond-like tubers are considered important for their health and nutritional. Recent investigations have shown that tiger nuts are a valuable source of vegetable oils, rich in monounsaturated fatty acids, polyphenols, tocopherols, and phytosterols, as well as high-value compounds such as proteins, carbohydrates, vitamins, minerals, and bioactive compounds. Despite its high nutritive quality, tiger nut oil is used in the food industry compared to other vegetable oils. These dietary fibers are being used to prepare of fiber-rich meat products with higher physicochemical and nutritional properties. Since these by-products contain polyphenols, their application may be extended to control or inhibit lipid oxidation in foods. Tiger nuts and their by-products from the “horchata de chufa” production process have a resources for large of vitamins and minerals, fiber and bioactive compounds. Collected data that present the possible uses of this fantastic plant to the food industry, pharmaceutical application, agricultural development, and the generation of biofuels are also clarified. The aim of this study is to review the findings of the research on tiger nut and its food applications. The current review presents an overview of these studies and seeks to reveal possible future avenues for further research in the economic interests of tiger nuts and their by-products.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Log in via your institution

Access through your institution

Log in to Taylor & Francis Online

Restore content access

Restore content access for purchases made as guest
Purchase options * Save for later

PDF download + Online access

  • 48 hours access to article PDF & online version
  • Article PDF can be downloaded
  • Article PDF can be printed
USD 61.00 Add to cart

Issue Purchase

  • 30 days online access to complete issue
  • Article PDFs can be downloaded
  • Article PDFs can be printed
USD 1,043.00 Add to cart

* Local tax will be added as applicable

Related Research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.