| 000 | 02828cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223032551.0 | ||
| 008 | 200901s2020 ua dhb f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.16.03.M.Sc.2020.Sa.T | ||
| 100 | 0 | _aSabah Mohamed Said Ahmed | |
| 245 | 1 | 0 |
_aTechnological studieson Tiger Nut in Egypt and Nigeria / _cSabah Mohamed Said Ahmed ; Supervised Fawzia Ebrahim Mursy , Shaker Mohamed Arafat , Mohamed Said Abbas |
| 246 | 1 | 5 | _aدراسات تكنولوجية على حب العزيز فى مصرونيجيريا |
| 260 |
_aCairo : _bSabah Mohamed Said Ahmed , _c2020 |
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| 300 |
_a74 P. : _bcharts , facimiles , maps ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of African Postgraduate Studies - Department of Natural Resources | ||
| 520 | _aThe purpose of this study is to study the nutritional value of tiger nut tubers and their products.Tiger nut tubers (Cyperus esculentus L.,) cultivar were collected from Tanta City, Tanta Governorate, Egypt. The chemical composition and mineral analysis of tiger nut the tubers were determined. Extraction of oil and determined of some physico-chemical properties of extracted oil and identification of fatty acids composition (%) by gas liquid chromatography (GC). Also, amino acids in tiger nut flour by amino acid analyzer. Tiger nut coated with chocolate was prepared from tiger nut tubers and sensory attributes were determined as compared with commercial peanut coated with chocolate (commercial samples). Preparation of tiger nut milk was processed in lap. Some chemical composition and sensory evaluation of milk made from tiger nut was determined compared with soymilk as a control and microbial content of tiger nut milk. Substituted wheat flour with tiger nut flour at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50) was evaluated for proximate composition of flour mixtures, fermentation time test (pelshenke test) and estimate the some physical properties of the produced biscuit. The obtained data indicated that the protein, ash and crude fiber contents of tiger nut tubers were 5.08%, 2.23% and 14.80% respectively. The highest ratios in chemical composition of tiger nut tubers is carbohydrates (45.73%) followed by oil content 30.01% (dry weight) and moisture content (8.50%) | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aProximate analysis | |
| 653 | 4 | _aTiger nut oils | |
| 653 | 4 | _aTiger nut tubers | |
| 700 | 0 |
_aFawzia Ebrahim Mursy , _eSupervisor |
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| 700 | 0 |
_aMohamed Said Abbas , _eSupervisor |
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| 700 | 0 |
_aShaker Mohamed Arafat , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aNazla _eRevisor |
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| 905 |
_aShimaa _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c77525 _d77525 |
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