Next Article in Journal
Second Generation Bioethanol Production: On the Use of Pulp and Paper Industry Wastes as Feedstock
Next Article in Special Issue
Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review
Previous Article in Journal / Special Issue
The Effect of Salt and Temperature on the Growth of Fresco Culture
Article Menu
Issue 1 (March) cover image

Export Article

Open AccessReview
Fermentation 2019, 5(1), 3;

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France
Centro Tecnológico de la Carne de Galicia, rúa Galicia n 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain
Author to whom correspondence should be addressed.
Received: 12 November 2018 / Revised: 17 December 2018 / Accepted: 19 December 2018 / Published: 20 December 2018
(This article belongs to the Special Issue Safety and Microbiological Quality)
Full-Text   |   PDF [579 KB, uploaded 20 December 2018]   |  


Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage. View Full-Text
Keywords: tiger nuts; horchata; lactic fermentation; beverage; quality; product development tiger nuts; horchata; lactic fermentation; beverage; quality; product development

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Roselló-Soto, E.; Garcia, C.; Fessard, A.; Barba, F.J.; Munekata, P.E.S.; Lorenzo, J.M.; Remize, F. Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages. Fermentation 2019, 5, 3.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics



[Return to top]
Fermentation EISSN 2311-5637 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top