Proximate Analysis on Tigernut

TABLE OF CONTENT

Title page                                                                      i

Certification                                                                  ii

Dedication                                                                    iii

Acknowledgment                                                          iv

Table of content                                                           vi

CHAPTER ONE

1.0    Introduction                                                         1      

1.1    Literature Review                                                 5

1.2    Tiger-Nut as a Plant                                             11

1.2.1. Fresh Tiger-Nut                                                  17

1.2.2. Tiger-Nut Milk                                                    19

1.2.3. Tiger-Nut Flower                                                21

1.3    Economic and Nutritional Benefit of                   26

         Tiger-Nut

1.4    Uses of Oil                                                            32

1.4.1 Use in Medicine and Cosmetic Industry             33

1.5    Storage                                                                 34

1.6    Side effect of Eating Tiger-Nut                             35

CHAPTER TWO

2.0    Materials and Method                                          36

2.1    Yellow Variety of Tiger-Nut                                  36

2.2    Proximate Analysis on Tiger-Nut                         37

2.2.1 Determination of Moisture content                     37    

2.2.2 Determination of Ash Content                           38

Percentage                

2.2.3 Determination of Protein Content                     39

Percentage

 2.2.4 Determination of Fat Content                           41

Percentage                

2.2.5 Determination of Fiber Content                        43

Percentage

2.2.6 Determination of Crude Fat                               44

CHAPTER THREE

3.0    Result                                                                   47

3.1    Proximate Composition of Tiger Nut                   47

         Tuber

3.1.1 Moisture content (Percentage                             47

3.1.2 Ash content (Percentage)                                    48

3.1.3 Protein content (Percentage)                               49

3.1.4 Fat content (Percentage)                                     49

3.1.5 Fibre content (Percentage)                                  49

3.2    Analysis on Fat Extraction                                  49

3.3.   Sterols Composition                                             51

3.4   Calculation for Crude Fat                                   51

CHAPTER FOUR

4.0    Discussion and Recommendation                       52

4.1    Conclusion                                                           52

4.2    Reference                                                             54

CHAPTER ONE

1.1   INTRODUCTION

Tiger nut is a tuber that is grown in the soil. It has a dimension ranging from 6-10 mm and occurs in different varieties. The colour is brown and has a sweet flavor when eaten. Tiger nut has been used extensively mainly for human consumption in Spain (Mason, 2008; Tiger nuts Traders, 2009). Tiger nuts are prepared and eaten cold as snacks. The milk can be extracted, treated and bottled. The flour is used to make cakes and biscuits and the oil is used for cooking (Wise, 2009). In United Kingdom, tiger nut is superb bait for carp fishing (Wise, 2009).