Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects,Composition, Properties,and Food Applications |
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| Authors: | Elena Sánchez‐Zapata Juana Fernández‐López José Angel Pérez‐Alvarez |
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| Affiliation: | Authors are with Agro‐Food Technology Dept., IPOA Research Group, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Orihuela, Alicante, Spain. Direct inquiries to author Fernandez‐Lopez (E‐mail:
j.fernandez@umh.es
j.fernandez@umh.es). |
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| Abstract: | Abstract: Tiger nut (Cyperus esculentus) is a weed plant (yellow nut sedge) of tropical and Mediterranean regions. Its sweet almond‐like tubers are highly appreciated for their health benefits and nutritive value: high content of fiber, proteins, and sugars. They are rich in oleic acid and glucose, as well as in phosphorus, potassium, and vitamins C and E. In Spain, these tuberous “nuts” are mainly used to manufacture a milky beverage called “horchata de chufa.” Tiger nut has attracted very little scientific and technological interest, except for the production of “horchata de chufa” and some studies on its oil. Development of new products from the tubers could enhance more interest in this crop. In this respect, various opportunities are offered: source of dietary fiber, use of its oil in cooking or salad preparation, production of caramel to be used as a food additive. This review presents an overview of the tiger nut, its products, and the co‐products obtained during commercial processing. |
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