ENRICHMENT OF RAW CYPERUS ESCULENTUS (TIGER NUT) WITH COCOS NUCIFERA (COCONUT): ITS EFFECTS ON THE NUTRITIONAL, PHYTOCHEMICAL AND FUNCTIONAL PROPERTIES
Abstract
This study investigated the nutritional, phytochemical, mineral, functional, and antinutritional properties of raw tiger nut (Cyperus esculentus) and tiger nut enriched with coconut (Cocos nucifera). Fresh samples were collected, cleaned, processed, and formulated in a 1:1 ratio to produce the enriched blend. Standard analytical methods were used to determine proximate composition, vitamin and mineral contents, phytochemicals (qualitative and quantitative), anti-nutrients, and functional groups using Fourier Transform Infrared (FTIR) spectroscopy.
Results showed that enrichment with coconut slightly increased moisture (3.10–4.65%) and crude fibre (4.65–5.00%), while crude fat and protein remained unchanged. Carbohydrate reduced marginally, whereas energy value increased significantly from 306.78 to 354.42 kcal/100 g, reflecting the high oil content of coconut. Vitamin A and C levels decreased after enrichment, whereas vitamin E increased from 7.75 to 12.00 µg/100 g. Mineral analysis revealed improved levels of magnesium, calcium, potassium, sodium, and phosphorus in the fortified sample, although iron and selenium showed slight reductions.
Anti-nutritional factors such as trypsin inhibitor and oxalate decreased in the enriched sample, while lectin content increased. Quantitative phytochemical analysis indicated higher levels of total phenolics, tannins, flavonoids, and proanthocyanidins in the fortified product, demonstrating enhanced antioxidant potential. FTIR spectra confirmed the presence of functional groups such as hydroxyl (O–H), carbonyl (C=O), and aliphatic (C–H) compounds, with stronger lipid-associated peaks observed in the enriched sample.
Overall, the incorporation of coconut significantly improved the nutritional density, mineral composition, antioxidant properties, and functional characteristics of tiger nut. The fortified blend demonstrates strong potential as a functional food ingredient capable of contributing to improved dietary quality and public health nutrition.
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