Phytochemistry Analysis of Tiger Nut (Cyperus esculentus) Juice Fortified with Organic Additives
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Published:
Aug 25, 2023
Keywords:
Anti-nutrients, medicinal qualities, phytochemical compounds, tiger nut, fortification
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Abstract
Plants’ juices are widely consumed due to their presumed high nutritional and medicinal qualities. This research evaluated the phytochemical properties of tiger nut (Cyperus esculentus) tuber juice/milk fortified with a mixture of ginger (Zingiber officinale) and Negro pepper (Xylopia aethiopica) extract. The freshly prepared tiger nut juice was fortified with 0%, 2%, 4% and 6% of the plants extracts, and accordingly coded TME 0, TME 1, TME 2 and TME 3; and their Phytochemical parameters measured through standard procedures. The findings indicated that the plants’ extract significantly increased, regardless of the phytochemical parameter investigated. The cardiac glycoside level in the juice fortified with 2%, 4% and 6% plants’ extract was 4.40%, 5.11% and 5.53% respectively; while the saponin content in the TME 0, TME 1, TME 2 and TME 3 juice samples was 6.68%, 6.82%, 7.40% and 7.70% respectively. Furthermore, it was observed that the anthocyanins and alkaloid levels in the juice increased from 3.12% - 3.93% and 5.13% - 7.34%, as the plants’ extract concentration increased from 0 to 6%. It was observed that the anti-nutrien compositions (phytate and tannin) of the tiger nut juice, increased in an uneven pattern as the fortification degree increased from 0% to 6%. This study’s findings will be useful in food industries in optimizing nutrient enhancement of foods and drinks, without accumulating excessive anti-nutrients in the fortified products.
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Ekperi, R. E. (2023). Phytochemistry Analysis of Tiger Nut (Cyperus esculentus) Juice Fortified with Organic Additives. ABUAD International Journal of Natural and Applied Sciences, 3(2), 31-35. https://doi.org/10.53982/aijnas.2023.0302.04-j
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References
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Pharmaceutical Sciences, 3(3), 029-034
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Akpokodje, O.I., & Uguru, H. (2019). Impact of farming methods on some anti-nutrients, nutrients and toxic substances of cassava roots. International Journal of Scientific Research in Science, Engineering and
https://doi.org/10.32628/IJSRSET196422
Technology, 6(4), 275-284
Bando, D.C., Tutuwa, J.A., Ogu, E.O., Nuhu, I., & Mbaragbog, S.J. (2020). Phytochemical screening, proximate nutritional analysis and anti-nutrient analysis of tiger nut (Cyperus esculentus).
International Journal of Advanced Scientific Research. 5(4). 53-60
Banu, K.S., & Cathrine, L. (2015). General techniques involved in phytochemical analysis. International Journal of Advanced Research in Chemical Science, 2(4), 25-32
Benavides, A.B., Ulcuango, M, Yépez, L., & Tenea, G.N. (2016). Assessment of the in vitro bioactive properties of lactic acid bacteria isolated from native ecological niches of Ecuador. Rev Argent Microbiol.
https://doi.org/10.1016/j.ram.2016.05.003
48(3), 236 - 244
Chung, K.T., Wong, T.Y., Wei, C.I., Huang, Y.W., & Lin, Y. (1998). Tannins and human health: a review. Critical reviews in food science and nutrition, 38(6), 421-464.
https://doi.org/10.1080/10408699891274273
Eboibi, O., Akpokodje, O. I., Nyorere, O., Oghenerukevwe, P., & Uguru, H. (2019). Evaluation of textural qualities and chemical properties of some tomato cultivars. Direct Research Journal of Agriculture
and Food Science., 7(6),147 -157.
Ekeanyanwu, R.C., Njoku, O., & Ononogbu, I.C. (2010).The phytochemical composition and some biochemical effects of nigerian tiger nut (Cyperus esculentus L.) tuber. Pakistan Journal of Nutrition,
9(7), 709-715
Eke-Ejiofor. J., & Beleya, E.A. (2018). Chemical and sensory properties of spiced tige rnut (Cyperus esculentus vassativa) drink. International Journal of Biotechnology and Food Science, 6(3), 52-58,
Ekruyota, O. G., Akpenyi-Aboh, O. N., & Uguru, H. (2021). Evaluation of the mechanical properties of tomato (Cv. Roma) fruits as related to the design of harvesting and packaging autonomous system.
https://doi.org/10.26765/DRJAFS76837667
Direct Research Journal of Agriculture and Food Science, 9, 174-180
Guhr, G. & Lachance, P.A. (1997). Role of Phytochemicals in Chronic Disease Prevention. 311-364. In Nutraceuticals: Designer Foods III: Garlic, Soy and Licorice; Lachance, P.A., Ed.;Wiley: Hoboken,
https://doi.org/10.1002/9780470385043.ch32
NJ, USA.
Idama, O., Uguru, H. & Akpokodje, O.I. (2021). Mechanical properties of bell pepper fruits, as related to the development of its harvesting robot. Turkish Journal of Agricultural Engineering Research, 2(1),
https://doi.org/10.46592/turkager.2021.v02i01.015
193-205
Jayachandran, L.E., Chakraborty, S. and Rao, P.S. (2015). Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage. Innov. Food Sci.
https://doi.org/10.1016/j.ifset.2015.01.002
Emerg. Technol. 28, 1-9.
Khoo, H.E., Azlan, A., Tang, S.T., & Lim, S.M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & nutrition research,
https://doi.org/10.1080/16546628.2017.1361779
61(1), 1361779- 1361792
Liu, Y., Zhang, C., Cui, B., Wang, M., Fu, H. & Wang, Y. (2021). Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils' chain length and fatty acid saturation. LWT-Food
https://doi.org/10.1016/j.lwt.2021.112163
Science and Technology, 151,112163- 112181.
Musa O.J., & Opeoluwa F.K. (2022). Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk. Research Journal of Food Science and Nutrition, 7(2), 30-38.
https://doi.org/10.31248/RJFSN2021.135
Pyo, Y., Jin, Y., & Hwang, J. (2014). Comparison of the effects of blending and juicing on the phytochemicals contents and antioxidant capacity of typical korean kernel fruit juices. Prev. Nutr. Food Sci. 19(2),108-
https://doi.org/10.3746/pnf.2014.19.2.108
114
Richter, E., Geetha, T., Burnett, D., Broderick, T.L., & Babu, J.R. (2023). The effects of Momordica charantia on Type 2 Diabetes Mellitus and Alzheimer's disease. Int. J. Mol. Sci., 24, 4643-4669.
https://doi.org/10.3390/ijms24054643
Russell, W.R., Baka, A., Björck, I., Delzenne, N., Gao, D., Griffihs, H.R., Hadjilucas, E., Juvonen, K., Lahtinen, S., & Lansink, M. (2016). Impact of diet composition on blood glucose regulation. Crit. Rev.
https://doi.org/10.1080/10408398.2013.792772
Food Sci. 56, 541-590.
Singh, N., Jaiswal, J., Tiwari, P., & Sharma, B. (2020). Phytochemicals from citrus limon juice as potential antibacterial agents. The Open Bioactive Compounds Journal, 8: 1-6
https://doi.org/10.2174/1874847302008010001
Singhal P., Singla N., Sakhare D., & Sharma K.A. (2017). A comparative evaluation of in vitro antioxidant activity of some commonly used spices of northern India. Journal of Natural Products. 7, 131-136
https://doi.org/10.2174/2210315506666161123120821
Srinivasan, K. (2014). Antioxidant potential of spices and their active constituents (on line) Critical Reviews in Food Science and Nutrition. 54, 352-372.
https://doi.org/10.1080/10408398.2011.585525
Uguru, H., & Obah, G. E. (2020). Tensile characterization of pre-harvest treated pineapple leaf fibre. Journal of Engineering Research and Reports, 18(4), 51-58.
https://doi.org/10.9734/jerr/2020/v18i417218
Uguru, H., Akpokodje, O.I. & Agbi, G.G. (2021a). Assessment of spatial variability of heavy metals (Pb and Al) in alluvial soil around Delta State University of Science and Technology, Ozoro, Southern Nigeria.
https://doi.org/10.46592/turkager.2021.v02i02.017
Turkish Journal of Agricultural Engineering Research, 2(2),450-459. https://doi.org/10.46592/turkager.2021.v02i02.017
https://doi.org/10.46592/turkager.2021.v02i02.017
Uguru, H., Akpokodje, O.I., & Altuntas, E. (2021b). A study on rupture resistance of groundnut (Cv. SAMNUT 22) kernel. Turkish Journal of Agricultural Engineering Research, 2(1), 19-33.
https://doi.org/10.46592/turkager.2021.v02i01.002
Uguru, H., Akpokodje, O.I., Sami, R., Aluta, E.O., Tayeb, F.J., Elboughdiri, N., Khan, M.I. & Salih, A.M.A.(2022a). Microbial quality and potential health risks assessment of frequently consume fresh
https://doi.org/10.1166/jbmb.2022.2202
fruits and nuts. Journal of Biobased Materials and Bioenergy. 16, 510-518.
Uguru H., Akpokodje O.I., Rokayya S., Amani H.A., Almasoudi, A, & Abeer G.A. (2022b). Comprehensive assessment of the effect of various anthropogenic activities on the groundwater quality.
Sci. Adv. Mater., 14, 462-474
Umaru, H.A., Umaru, I.J., Aminu, A., & Umaru, K.I. (2018). Influence of different processing methods on proximate and anti- nutritional value of tiger nuts (Cyperus esculentus L.). GSC Biological and
https://doi.org/10.30574/gscbps.2018.3.3.0039
Pharmaceutical Sciences, 3(3), 029-034
Yashin, A., Yashin, Y., Xia, X., & Nemzer, B. (2017). Antioxidant activity of spices and their impact on human health: A review. Antioxidants (Basel, Switzerland), 6(3), 70- 91
https://doi.org/10.3390/antiox6030070