COMPARATIVELY EVALUATING THE NUTRITIVE AND PHYTOCHEMICAL PROFILES OF WILD AND CULTIVATED TIGERNUT.

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ABSTRACT

The nutritional proximate composition; elemental minerals, and phytochemical contents of wild (cyperus rotundus) and cultivated (cyperus esculentus) species of Tigernuts, was investigated in Calabar in 2018. The iwld and cultivated species of Tigernuts were sourced from the Botanical garden in the University of Calabar. Elemental minerals, nutrient proximate compositions and phytochemicals in the wild and cultivated species were analyzed using the Association of Official Analytical Chemist (AOAC) methods of 2016. Results of the analysis revealed that significant (P<0.05) differences were detected in the nutrient compositions, mineral elements and phytochemical contents among the wild and cultivated species of Tigernuts. There was significant differences in Tannins, phenols, cardiac glycosides, reducing sugars, saponins, alkaloids, and flavonoids. This phytochemicals were more in the wild than in the cultivated species. The high tanins, cardiac glycosides and low reducing sugars accounts for the high bitterness and non-palatability of the wild Tigernuts species. Elemental minerals like sodium, calaune, phosphorus, potassium, manganese, zinc and iron were all high in the cultivated Tigernuts species than in the wild species. Hence, the study concluded that the high phytochemical contents in the wild couple with very low reducing sugar contents is highly implicated in the bitterness and non-palatability of the wild (cyperus rotundus) Tigernuts species.            

TABLE OF CONTENTS

TITLE PAGE                                                                                                                         i          

CERTIFICATION                                                                                                                 ii
DEDICATION                                                                                                                       iii

ACKNOWLEDGEMENT                                                                                                     iv

ABSTRACT                                                                                                                           v

TABLE OF CONTENTS                                                                                                       vi

CHAPTER ONE: INTRODUCTION 

  1.       Introduction                                                                                                                1
    1.       Justification Of The Study                                                                                         2
      1. Aim and Objectives                                                                                                    3

CHAPTER TWO: LITERATURE REVIEW

2.1       History of Tigernuts                                                                                                    4

2.2       Classifications of tigernuts                                                                                         5

2.3       Nutrition composition of tigernuts                                                                             5

2.4       Phytochemical composition of tigernuts                                                                     7

2.5       Amino acids in tigernuts                                                                                             7

2.6       Processing techniques                                                                                                 8

2.7       Importance of tigernuts                                                                                             10

CHAPTER THREE: MATERIALS AND METHODS

3.1       Experimental sites                                                                                                       11

3.2       Sources of experimental materials                                                                              11

3.3       Determination of nutritional proximate analysis                                                         12

3.4       Determination of phytochemical content                                                                   17

3.5       Data collection and analysis                                                                                       29

CHAPTER FOUR: EXPECTED RESULTS

4.1       Results                                                                                                                        20

4.2       Discussion                                                                                                                   28       

CHAPTER FIVE

5.1       Summary                                                                                                                     29

5.2       Conclusion                                                                                                                  30

REFERENCES

COMPARATIVELY EVALUATING THE NUTRITIVE AND PHYTOCHEMICAL PROFILES OF WILD AND CULTIVATED TIGERNUT.