Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview

Tiger nut (Cyperus esculentus) is a weed crop in the temperate and Mediterranean areas. Its sweet almond-like tubers are considered important for their health and nutritional. Recent investigations have shown that tiger nuts are a valuable source of vegetable oils, rich in monounsaturated fatty acids, polyphenols, tocopherols, and phytosterols, as well as high-value compounds such as proteins, carbohydrates, vitamins, minerals, and bioactive compounds. Despite its high nutritive quality, tiger nut oil is used in the food industry compared to other vegetable oils. These dietary fibers are being used to prepare of fiber-rich meat products with higher physicochemical and nutritional properties. Since these by-products contain polyphenols, their application may be extended to control or inhibit lipid oxidation in foods. Tiger nuts and their by-products from the "horchata de chufa" production process have a resources for large of vitamins and minerals, fiber and bioactive compounds. Collected data that present the possible uses of this fantastic plant to the food industry, pharmaceutical application, agricultural development, and the generation of biofuels are also clarified. The aim of this study is to review the findings of the research on tiger nut and its food applications. The current review presents an overview of these studies and seeks to reveal possible future avenues for further research in the economic interests of tiger nuts and their by-products.