Chufa Tubers (Cyperus esculentus L.): As a New Source of Food

This work reported the proximate evaluation of dry Chufa (Cyperus esculentus L.) tubers with emphasis on the characterization of its oil extracted as compared with olive oil (Oleo europea). Moreover, fatty acids compositions of both oils were analyzed by gas liquid chromatography (GLC). Minerals content of chufa tubers were analyzed by atomic absorption spectrophotometer. Also, amino acids content of chufa tubers was determination by amino acid analyzer. Chufa coated with chocolate was prepared from chufa tubers and sensory qualities were evaluated as compared with commercial peanut coated with chocolate. Results indicated that Chufa tubers were characterized by low moisture content (3.75 %), high levels of starch (295 g / kg) and high fat content (30.00 %). Tubers contained significant amounts of fiber (4.30 %), rich in Ca (152.00 ppm), P (123.00 ppm) and Na (140 ppm). Moreover, Chufa tubers are a good source of total amino acids. Amino acid profiles were dominated by, aspartic acid followed by glutamic acid, leucine, alanine and arginine. It i s remarkable that the Chufa and olive oils are similar in fatty acid composition. Chufa and olive oils contained palmitic acid as the main saturated acid and oleic acid as the predominant unsaturated acid. In conclusion, the results obtained show that preparation of Chufa coated with chocolate from Chufa tuber was cheaper, more nutritious highly acceptable healthy food. The results provide additional information about the nutritional value and confirm that of chufa tubers are an interesting healthy food.