@article{ajfn2014233,
author={{Asante, F.A. and Oduro, I. and Ellis, W. O. and Saalia, F. K},
title={Effect of Planting Period and Site on the Chemical Composition and Milk Acceptability of Tigernut (<i>Cyperus Esculentus</i> L) Tubers in Ghana},
journal={American Journal of Food and Nutrition},
volume={2},
number={3},
pages={49--54},
year={2014},
url={http://pubs.sciepub.com/ajfn/2/3/3},
abstract={Two varieties of tiger nuts obtained from eight different sites and two harvesting periods in Ghana were evaluated for their chemical composition. The effect of site on sensory quality of milk extracted was also evaluated. The ranges (g kg<SUP>-1</SUP>) for fat, ash, carbohydrate and fiber of the black and brown varieties were 155.4-295.4, 128.7 - 275.3; 22.7 - 73.4, 29.8 -75.1; 12.3 - 19.4, 10.0 -16.4 ; 497.4 709.2, 506.9-717.2 and 74.2-118.4, 75.3-135.4 respectively. The mean energy and free fatty acid values for black and brown tubers for all sites and both planting periods were 4707.7 kcal kg-<SUP>1</SUP>, 4585.4 kcal kg-<SUP>1</SUP><SUP> </SUP>and 0.59% and 0.75% respectively. The ranges for mineral compositions (mg kg<SUP>-1</SUP> ) for the black and brown varieties included sodium 521.19 -924.07, 484.51-1075.80; potassium 6750.0 - 12780, 8052.0 - 14241; magnesium 535.0 - 747.0, 551.0 - 740.0; phosphorus 279.33 - 477.41, 258.65 - 478.37 and zinc 23.08 -60.58, 33.57 -55.84. With the exception of milk from Tanoso tubers, milk from all other sites was acceptable to the sensory panel. The fat and milk obtained from tiger nuts tubers could be exploited for industrial and commercial applications.},
doi={10.12691/ajfn-2-3-3}
publisher={Science and Education Publishing}
}