IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10. NO. 3 2024
DOI: 10.56201/rjfsqc.v10.no3.2024.pg32.39

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Comparison of Proximate Analysis of Yellow and Brown Tiger Nut Found in Samaru Zaria, Kaduna State

B.B Yusif , O.A Oyekunle,H. A. Adefisan, M.Khadijat and J.H Ikyoive

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Abstract

This study aimed to conduct a comprehensive comparative analysis of the proximate of two different species of Tiger nuts. Tiger nuts s a widely consumed known for its good juicy taste, nutritional value and potential health benefits. From the study conducted it was found that the Yellow Tiger nut has higher moisture content and crude fat than the Brown specie while all othe proximate composition including carbohydrates if far higher than that of Yellow Tiger nut with about 59 percent.

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