Related Experiment Video
Updated: Aug 11, 2026
09:46
Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization
Published on: May 19, 2019
8.2K
Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut
Olajide Emmanuel Adedeji1, Ediben Gambo1, Omotayo Gloria Adedeji2
1Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria.
Summary
Pretreating tiger nut flour (TNF) with microwave radiation (MW) and xylanase (Xyl) significantly improved its nutritional and technofunctional properties. This combined MW + Xyl treatment enhanced antioxidant activity and soluble fiber content, making TNF more applicable in food systems.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Materials Science
Background:
- Tiger nut flour (TNF) is a valuable food ingredient with potential for enhanced utilization.
- Structural and compositional modifications of TNF can improve its technofunctional and nutritional attributes.
- Exploring novel pretreatment methods is crucial for optimizing food ingredient properties.
Purpose of the Study:
- To investigate the effects of xylanase (Xyl), microwave radiation (MW), and combined MW + Xyl pretreatments on tiger nut flour (TNF).
- To evaluate the impact of these pretreatments on the structural, nutritional, technofunctional, and antioxidant properties of TNF.
- To determine the potential of enhanced TNF for improved applicability in food systems.
Main Methods:
- Tiger nut flour was subjected to three pretreatment methods: xylanase (Xyl), microwave radiation (MW), and a combination of both (MW + Xyl).
- Structural analysis using Fourier transform infrared spectroscopy (FTIR) and X-ray diffractometry (XRD).
- Microstructural observation via scanning electron microscopy (SEM).
- Assessment of nutritional composition (protein, fat, Ca), technofunctional properties (swelling capacity, water absorption, soluble dietary fiber), and antioxidant activity (DPPH scavenging).
Main Results:
- Pretreatments caused minor structural re-organization without altering overall spectra.
- MW + Xyl treatment reduced surface erosion and promoted cluster formation in TNF.
- Significant increases in protein, calcium, total phenolic content, and swelling capacity were observed.
- Fat content and water absorption capacity were reduced, while soluble dietary fiber increased substantially with Xyl and MW + Xyl treatments.
- The MW + Xyl group exhibited the highest DPPH scavenging activity (53.20%).
Conclusions:
- Combined microwave radiation and xylanase pretreatment effectively enhances the nutritional and technofunctional properties of tiger nut flour.
- The improved characteristics, including increased soluble fiber and antioxidant capacity, broaden the application potential of TNF in various food products.
- This study demonstrates a viable strategy for valorizing tiger nut flour through advanced processing techniques.
Related Concept Videos
01:15Hydrolysis
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
01:02Protein Digestion
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
01:17The Proteasome Structure
The ubiquitin-proteasome pathway is a well-known mechanism utilized by eukaryotic cells to remove cytoplasmic proteins that are misfolded, damaged, or no longer needed. In this pathway, the protein that needs to be eliminated undergoes a process called ubiquitination, where a chain of ubiquitin molecules is attached to the 48th lysine residue of the target protein. This ubiquitin modification helps the proteasome distinguish between a target protein and a healthy protein.
The proteasome is an...
The proteasome is an...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:29Downstream Processing
Downstream processing begins once fermentation is complete and involves a series of steps to recover and purify products such as acids, vitamins, antibiotics, or proteins.Cell HarvestingFor example, for intracellular protein-based products, the first step is harvesting the cells. This is typically achieved using centrifugation or filtration to separate the cells from the liquid phase.Cell Disruption for Intracellular ProductsIf the target product is intracellular, the harvested cells must be...