ABSTRACT
Tiger nut by-products can represent up to 60% of initial tuber mass. The two by-products, either solid or liquid, are characterized by a high content of fiber. Solid by-products can be used in the meat sector to add fiber and increase water retention capacity, and to enhance fiber content of gluten-free breads. On the other hand, liquid by-products have been considered as a useful tool for replacing water in the processing of meat products and they can serve as carrier for probiotic bacteria. In addition, both the solid and liquid by-products from tiger nuts are a good source of antioxidant bioactive compounds (e.g., phenolic compounds). Conventional and green extractions were applied to recover the oil remaining from solid tiger nuts by-products, as well as the nutrients and bioactive compounds, obtaining different yields and compositions according to the methods used.
