Comparison of chemical properties of taro (Colocasia esculenta L.) and tigernut (Cyperus esculentus) tuber and oils

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dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorŞimşek, Şenay
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:53:09Z
dc.date.available2020-03-26T19:53:09Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractMoisture, 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 applicationsTaro 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.en_US
dc.description.sponsorshipInternational Scientific Partnership Program ISPP at King Saud University [0015]en_US
dc.description.sponsorshipInternational Scientific Partnership Program ISPP at King Saud University, Grant/Award Number: ISPP# 0015en_US
dc.identifier.doi10.1111/jfpp.13534en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13534
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36420
dc.identifier.volume42en_US
dc.identifier.wosWOS:000426511400005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleComparison of chemical properties of taro (Colocasia esculenta L.) and tigernut (Cyperus esculentus) tuber and oilsen_US
dc.typeArticleen_US

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