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| Predicting Models for Lipid and Proximate content of Tyger nut at varying Temperatures |
Orlando Ketebu, Igbani Sunday, Ismaila Abdulkafid Ozigi
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Abstract:
Tiger nut is known for its numerous uses such as food for man, medicinal and stimulant properties, rich sources of nutrients, mineral and lipids which is responsible for its energy giving ability. In Nigeria, people consume tiger nuts in both fresh and dried forms and the argument of which forms gives better nutritive value always arises due to the difference in the hydrated and dehydrated forms of the tiger nut caused by drying of the nuts. This research work predicts model equations on how varying temperature (25°C, 40°C, 60°C, 80°C, 100°C) affects the lipid and proximate content of Nigerian based tiger nuts. From the experiment carried out, it was found that lipids, fiber and moisture in tiger-nuts respond to temperature in a non linear decreasing manner with a polynomial form of fourth degree and model predictions of 1. This showed that changing temperature affects the lipid, moisture and fiber content of the tiger nuts from room temperature (25°C) which represents fresh nuts composition to 100°C in polynomial forms.The ash content increases non linearly with increased temperature in polynomial form. These polynomial equations can be used as models for predicting and designing tiger nut plants within the specified temperature range (25-100°C).This results also suggest that consuming the tiger nuts in fresh form gives more lipid, moisture, fibre content with other nurtitive and medicinal properties compared to dried form
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