Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake

Summary Tigernut tuber is a peculiar source of oil because it has high amounts of starch. To collect tigernut oil and obtain high‐quality starch from pressed cake, a comprehensive validation of the cold‐pressing method was conducted. At 40–60 MPa, from one pressing, 67.18–73.97% of total oil content can be obtained; with three pressings, 77.38–82.34% of total oil can be obtained. Starch yields from solvent extraction of cold‐pressed press‐cake are significantly higher (P