Effect of Different Processing Methods on the Chemical Composition, Antioxidant Activity and Lipid Quality of Tiger Nuts (Cyperus esculentus)

Author:

Djikeng Fabrice Tonfack,Djikeng Catherine Flavie Tonkeu,Womeni Hilaire Macaire,Ndefo Denise Kelye Kotue,Pougoué Annick Arcelle Ngueukam,Tambo Stephano Tene,Esatbeyoglu TubaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Antioxidant screening and cytotoxicity effect of tigernut (cyperusesculentus) extracts on some selected cancer-origin cell lines;Achoribo;Euromediterranean biomedical journal,2019

2. Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations;Adegunwa;Cogent chemistry,2017

3. Tiger nut processing: Its food uses and Health benefits;Adejuyitan;American Journal of Food Technology,2011

4. Influence des techniques de transformation sur les nutriments et les anti-nutriments du souchet (Cyperus esculentus L.);Adekanmi;World Journal of Dairy & Food Science,2009

5. The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (−)-epicatechin contents in unfermented and sun-dried beans of Criollo cocoa;Álvarez;Journal of Near Infrared Spectroscopy,2012

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