Chemical compositions, functional properties, antioxidative activities, and glycaemic indices of raw and fermented tigernut tubers (Cyperus esculentus Lativum) flour
2018
Ijarotimi, Oluwole Steve | Yinusa, Mariam Adenike | Adegbembo, Promise Aramide | Adeniyi, Mosunmola Deborah
Tigernut flour (TNF) samples were analyzed for chemical compositions, antioxidative activities, and glycaemic indices after processed as raw (RTN) and fermented (FTN‐₂₄ FTN‐₄₈ & FTN‐₇₂) flour by varying time. Fat, protein, and energy of TNF samples ranged as 40.41–46.20 g/100 g, 8.83–10.06 g/100 g, and 570.02–599.84 kcal, respectively. Potassium and copper had the highest and lowest concentration, respectively. Essential fatty acids of TNF samples varied as 77.49%–80.01%, while essential amino acids plus histidine were 31.32–34.03 mg/100 g protein. Essential amino acid index and predicted biological value of TNF samples were 57.29%–69.40% and 50.74%–63.95%, respectively. Antioxidative activities of TNF samples were 24.5%–54.9% for DPPH and 10.8%–12.1% for iron chelation. The glycaemic index of TNF samples varied from 83.3%–95.9%. The present study established that fermentation influenced TNF samples in terms of nutrient compositions, antioxidative activities, and glycaemic index. Practical applications Tigernut (Cyperus esculentus lativum), a lesser known and underutilized crops, contains appreciable amount of carbohydrate, dietary fiber, essential amino acids, and fatty acids. Tigernut can be eaten raw or as vegetable milk beverage. However, there is little information on the utilization of tigernut tubers in food formulations. Therefore, the present study investigated the nutritional composition of raw and fermented tigernut tubers flour for its possible utilization in food formulation, and thereby reducing food insecurity in the community.
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