Tiger nut (Cyperus esculentus L.), or chufa, is a plant that is found in nature and is cultivated for its edible
tubers. The purpose of this study was to determine the chemical composition, nutritive value, and in vitro
digestibility of three tiger nut varieties using the in vitro gas production technique. These varieties were Sarışeker
(yellow), Introduction 1, and Balyumru (brown). Rumen fluid was obtained from two cannulated Holstein animals.
Time-dependent in vitro gas production was monitored at 3, 6, 9, 12, 24, 48, 72, and 96 hours of incubation. The
varieties differed in dry matter (DM), crude ash (CA), ether extract (EE), neutral detergent fibre (NDF), and nonfibre carbohydrate (NFC) content (P <0.05). They also differed in the instantaneous volume of gas produced and
in time-dependent gas production. Balyumru produced more gas at the onset of incubation than Introduction 1
and Sarışeker. However, over time, the gas produced by digestion of Introduction 1 exceeded the other two
varieties. The amounts of gas produced at each time-point were intercorrelated. It is recommended that these
results should lead to further evaluation in in vivo studies.