The influence of processing conditions on proximate, mineral and phytochemical properties of tiger nut (Cyperus esculentus) flour
Abstract
Processing of agricultural produce is carried out to improve its nutritional value and consumer acceptability. Different processing operations are used to process cereals and legumes and these include fermentation, germination and roasting. These techniques are important in improving the nutritive values, palatability, digestibility and shelf life. Data on the influence of these processing conditions on nutrients and anti-nutrients of tiger-nut are scanty. The influence of these processing techniques on proximate composition, mineral and anti-nutritional contents of tiger nuts were determined using standard procedures. Fermentation germination and roasting caused significant (p≤0.05) increases in protein from 2.69% to 18.65%, sodium from 6 to 12 mg/100g, potassium from 402 to 517 mg/100g, calcium from 6 to 16 mg/100g and iron from 5 to 12 mg/100g and a significant (p≤0.05) decrease in ash contents. There were also significant decreases in tannin from 0.76 to 0.22 mg/g, phytate from 0.46 t0 0.15 mg/g, saponin from 2.04 to 1.18 mg/g and alkaloids from 1.93 to 1.29 mg/g in fermentation, 1.74mg/g in germination and 1.77 mg/g in roasting, but there occur marginal increases in alkaloids and saponin in freshly germinated and dry roasted samples. Increases or decreases were not observed in magnesium and zinc contents in any of the processing techniques.
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