Physicochemical and nutritional values of tiger nut (Cyperus esculentus) oil from three regions of Côte d'Ivoire
Abstract
In many rural areas of West Africa, the consumption of lipids by farmers is one of the problems affecting their nutrition and even their health. In Côte d'Ivoire, tiger nut, consumed as part of the traditional diet of rural populations in the north and centre of the country, is a potential source of dietary lipids. The aim of this study was to contribute to the valorisation of tiger nuts (Cyperus esculentus) through the physico-chemical characterisation of the oil extracted from tubers from three regions of Côte d'Ivoire. To do this, samples of tiger nut tubers were collected and the oil was extracted using standard methods. Tiger nut oils exhibited satisfactory physicochemical characteristics, with acid value ranging from 0.13 to 3.14 mg KOH/g oil, iodine value from 68.92 to 94.54 g I2/100 g oil and saponification value from 174.2 to 185.13 mg KOH/g oil. The oils were rich in polyunsaturated fatty acids, with oleic acid being the most abundant (73 - 80%) and demonstrated greater oxidative indexes. Tiger nut oil from the three regions contained significantly higher levels of α-tocopherols and polyphenols. Due to these characteristics and nutritional properties, tiger nut oil presents significant potential for application in food, nutraceutical and cosmetic industries.
