الفهرس 
Tiger nut tubersOnly 14 pages are availabe for public view
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Abstract
STUDIES ON TIGER NUT AND IT’S PRODUCTS
Areeg Salama Aly Salem
PROF. DR. FAROUK EL TELLAWY , PROF. DR. AHMED KHORSHED , PROF. DR. MAHMOUD FARHAN
AND DR. MONA NABIH ZAKI
The study aimed to know the nutritional value of tiger nut , defatted tiger nut flour and tiger nut oil . Also , Use tiger nut flour in cake and biscuit and Using oil form tiger nut in fry . Tiger nut oil was extracted throw the fixed apparatus of extraction of soybean oil used in the agricultural research center ,Giza, Egypt
Study showed defatted tiger nut flour had relatively good amounts of protein (10.1 %) ” result to extract fat and decreases in fiber {After screen defatted flour by bolter}” , good amounts of essential amino acids which indicate the high nutritional value of flour . Results also showed a very good source of Iron (N.F) (90 %) compared with RDA reference standard . Also the wheat flour was replaced by 25 , 50 and 75% of defatted tiger nut flour and effect of this replacement on the gross chemical composition , mineral and amino acid content . The sensory evaluation of Cake and Biscuit products (All mixtures) were highly acceptable and having good sensory attributes . The fatty acid pattern revealed that the saturated fatty acid content (19.1 %) while the unsaturated fatty acid content ( 80.9 %) .