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).
