Morphological, Physicochemical, Nutritional, Technological and Health Characterization of Tubers About Three Nutsedge (Cyperus Esculentus) Cultivars Produced and Marketed in Benin

Morphological, Physicochemical, Nutritional, Technological and Health Characterization of Tubers About Three Nutsedge (Cyperus Esculentus) Cultivars Produced and Marketed in Benin | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Morphological, Physicochemical, Nutritional, Technological and Health Characterization of Tubers About Three Nutsedge (Cyperus Esculentus) Cultivars Produced and Marketed in Benin Zérach Jésugnon Noukpozounkou, Eric Marius Badoussi, Ifagbémi Bienvenu Chabi, and 5 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4892950/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The edible nutsedge is an weedy plant species whose tuberous roots are comparable to tubers from conventional agriculture. The present study aims to characterize the tubers of three nutsedge cultivars in terms of morphology, technology, nutrition and health. The morphological data reveal average diameter and length of the tubers of the black cultivar greater than those of the brown (twice) and yellow (once) tubers. In addition, the mass of black tubers is 10 times that of brown tubers and 2.5 times that of yellow ones. The black cultivar is on the other hand the least acidic (6.22 ± 0.01) compared to the brown cultivar (5.37 ± 0.01) which is more acidic. Considering the technological parameters, the cultivars are similar according to the tuber densities before and after soaking; CH; IH; CG and IG. Analysis of the nutritional potential of the yellow cultivar reveals high protein (4.04 ± 0.03%) and ash (2.7 ± 0.02%) contents while the highest fat content is contained in the brown nutsedge (21.10 ± 0.12%). The yellow cultivar is richer in Vitamins A and C with 0.62 ± 0.01 mg/L and 0.14%. The same is true for minerals K (8569.01 ± 175 mg/kg); Ca (1333.28 ± 53.4 mg/kg) and P (2000 ± 28.3 mg/kg). The brown cultivar has the highest levels of Iron (136.40 ± 5.30 mg/Kg), Sodium (2217.02 ± 104.2 mg/Kg) although the greatest proportion of Zinc is contained in the cultivar black (185.35 ± 0.28 mg/Kg). FAN are concentrated in the black cultivar with a preponderant content of oxalic acid compared to those of the brown (2 times) and yellow (1.5 times) cultivars. Furthermore, the health assessment presents trace amounts of heavy metals in the three cultivars. Keywords: Yellow nutsedge; cultivar; technological parameters; nutritional potential; heavy metals Biological sciences/Biochemistry Biological sciences/Biological techniques Biological sciences/Biotechnology Biological sciences/Chemical biology Biological sciences/Physiology Biological sciences/Plant sciences Biological sciences/Systems biology Health sciences/Health care Humanities/Health humanities edible nutsedge cultivar technological parameters nutritional potential heavy metals Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4892950","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":345788783,"identity":"f3666103-b236-4b30-9a0e-3b72e325c27b","order_by":0,"name":"Zérach Jésugnon 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Benin\u003c/p\u003e","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"edible nutsedge, cultivar, technological parameters, nutritional potential, heavy metals","lastPublishedDoi":"10.21203/rs.3.rs-4892950/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4892950/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe edible nutsedge is an weedy plant species whose tuberous roots are comparable to tubers from conventional agriculture. The present study aims to characterize the tubers of three nutsedge cultivars in terms of morphology, technology, nutrition and health. The morphological data reveal average diameter and length of the tubers of the black cultivar greater than those of the brown (twice) and yellow (once) tubers. In addition, the mass of black tubers is 10 times that of brown tubers and 2.5 times that of yellow ones. The black cultivar is on the other hand the least acidic (6.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01) compared to the brown cultivar (5.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01) which is more acidic. Considering the technological parameters, the cultivars are similar according to the tuber densities before and after soaking; CH; IH; CG and IG. Analysis of the nutritional potential of the yellow cultivar reveals high protein (4.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03%) and ash (2.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02%) contents while the highest fat content is contained in the brown nutsedge (21.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12%). The yellow cultivar is richer in Vitamins A and C with 0.62\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 mg/L and 0.14%. The same is true for minerals K (8569.01\u0026thinsp;\u0026plusmn;\u0026thinsp;175 mg/kg); Ca (1333.28\u0026thinsp;\u0026plusmn;\u0026thinsp;53.4 mg/kg) and P (2000\u0026thinsp;\u0026plusmn;\u0026thinsp;28.3 mg/kg). The brown cultivar has the highest levels of Iron (136.40\u0026thinsp;\u0026plusmn;\u0026thinsp;5.30 mg/Kg), Sodium (2217.02\u0026thinsp;\u0026plusmn;\u0026thinsp;104.2 mg/Kg) although the greatest proportion of Zinc is contained in the cultivar black (185.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28 mg/Kg). FAN are concentrated in the black cultivar with a preponderant content of oxalic acid compared to those of the brown (2 times) and yellow (1.5 times) cultivars. Furthermore, the health assessment presents trace amounts of heavy metals in the three cultivars. Keywords: Yellow nutsedge; cultivar; technological parameters; nutritional potential; heavy metals\u003c/p\u003e","manuscriptTitle":"Morphological, Physicochemical, Nutritional, Technological and Health Characterization of Tubers About Three Nutsedge (Cyperus Esculentus) Cultivars Produced and Marketed in Benin","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-09-09 03:19:12","doi":"10.21203/rs.3.rs-4892950/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"5b4f3535-4c89-4ce4-b96b-3a39284fc734","owner":[],"postedDate":"September 9th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":37293154,"name":"Biological sciences/Biochemistry"},{"id":37293155,"name":"Biological sciences/Biological techniques"},{"id":37293156,"name":"Biological sciences/Biotechnology"},{"id":37293157,"name":"Biological sciences/Chemical biology"},{"id":37293158,"name":"Biological sciences/Physiology"},{"id":37293159,"name":"Biological sciences/Plant sciences"},{"id":37293160,"name":"Biological sciences/Systems biology"},{"id":37293161,"name":"Health sciences/Health care"},{"id":37293162,"name":"Humanities/Health humanities"}],"tags":[],"updatedAt":"2025-11-11T09:38:09+00:00","versionOfRecord":[],"versionCreatedAt":"2024-09-09 03:19:12","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4892950","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4892950","identity":"rs-4892950","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}