Effect of Pretreatments on the Chemical Composition, Antioxidant Activity and Techno-Functional Properties of Tigernut (Cyperus esculentus) Flour
Keywords:
Autoclaving, food formulation, germination, pretreatment, tigernutAbstract
Objective: Tigernut flour was evaluated to determine the effect of germination, autoclaving, or a combination of both on its chemical composition.
Methodology: The proximate composition, phytochemical constituents, and antioxidant activity of pretreated tigernut flour were evaluated using AOAC method. In addition, the techno-functional and antinutrient properties of the pretreated flour were assessed. Pretreatment method with four treatment groups was used in this study. Data were analyzed using one-way analysis of variance (ANOVA) followed by Duncan’s multiple range test.
Results: Germination, autoclaving, and their combination as pretreatments enhanced the proximate composition, antioxidant activity, phytochemical content, and techno-functional properties of tigernut while reducing antinutrient levels. Although minor negative effects were observed, the overall benefits predominated. These pretreatment methods are therefore recommended to improve the nutritional quality of tigernut and promote its use in food formulations and product development.
Conclusion: It is concluded that pretreatment could increase the proximate composition, antioxidant, phytochemical properties and improve the techno-functional properties of tiger nut.
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Copyright (c) 2026 Riyang Zakka, D.C. Alahira, S.S. Choji, B.S. Luka
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This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
