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Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie

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Abstract

In this study, cellulose was synthesized from the residue obtained after germinating tiger nuts for 0, 48, 72 or 96 h. The influence of the synthesized cellulose (0%, 2%, or 5%) on the quality of clove extract laden-cookies was evaluated. The optimum structure, morphology, and thermal properties of cellulose were obtained after geminating tiger nuts for 72 h. Adding cellulose to the dough stabilized the total phenolic, flavonoid, and protein contents and radical scavenging activity during the baking operation. The addition of 2% cellulose generally enhanced the hydration, pasting, and viscoelastic properties of the dough. However, 5% cellulose negatively affected the highlighted properties, culminating in poorer textural and sensory properties of the cookies produced therefrom. Germination could be effective in modifying the properties of cellulose from tiger nuts; thus, enhancing its application in the production of a functional cookie.

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Data availability

All data generated or analyzed during this study are included in this published article [and its supplementary information files].

Code availability

Statistical package for the social scientists (version 23.0, IBM Statistics, Armonk, NY, USA).

Abbreviations

XRD:

X-ray diffractometry

TGA:

Thermogravimetric analysis

WF:

Wheat flour

CI:

Crystallinity index

TPC:

Total phenolic content

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Funding

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry (Grant No. 321028–5).

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria

    Olajide Emmanuel Adedeji & Jerome Adekunle Ayo

  2. Department of Home Economics and Food Science, University of Ilorin, PMB 1515, Ilorin, Nigeria

    Olufunmilola Adunni Abiodun & Omotayo Gloria Adedeji

  3. School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Republic of Korea

    Hye Jee Kang, Nur Istiana, Ju Hyun Min & Young Hoon Jung

  4. Department of Food Science and Biotechnology, Brawijaya University, Malang, 65145, Indonesia

    Nur Istiana

  5. Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Nigeria

    Chiemela Enyinnaya Chinma

  6. Department of Biotechnology and Food Technology, University of Johannesburg, Doornfortein Campus, Johannesburg, Gauteng, South Africa

    Chiemela Enyinnaya Chinma

  7. Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria

    Chiemela Enyinnaya Chinma

Authors
  1. Olajide Emmanuel Adedeji
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  2. Olufunmilola Adunni Abiodun
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  3. Omotayo Gloria Adedeji
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  5. Nur Istiana
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  6. Ju Hyun Min
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  7. Jerome Adekunle Ayo
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  8. Chiemela Enyinnaya Chinma
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  9. Young Hoon Jung
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Contributions

OEA: Conceptualization, Investigation, Writing-original draft, formal analysis, resources, writing—review and editing; OAA: Investigation, formal analysis, project administration, supervision, writing—review and editing; OGA: investigation, writing-original draft, formal analysis, resources; HJK, NI, and JHM: Resources, investigation; JAA and CEC: Resources, project administration, writing—review and editing; YHJ: Funding acquisition, Project administration, supervision, writing—review and editing.

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Correspondence to Olajide Emmanuel Adedeji.

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Adedeji, O.E., Abiodun, O.A., Adedeji, O.G. et al. Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05972-8

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  • DOI: https://doi.org/10.1007/s13197-024-05972-8

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