Effect of fermentation on the proximate composition of tigernut flour and its potentials in food formulation

Abstract

Yellow variety of tiger nut used was obtained from Sabo market, in Ogbomoso, Nigeria The nuts were cleaned,
sorted, washed, and were soaked in water and left to ferment for 24, 48 and 72 h respectively. The nuts were
drained, dried in an oven and ground into flour. The flour samples were passed through a 45 m mesh size sieve. The
flour was analyzed for proximate composition and some functional properties. There were changes in some
constituents of the flour with fermentation time. There was an increase in protein content (7.73 - 9.23%) and
reduction in fat content, likewise with the ash, and starch content. There was also an increase in the sugar content
over the fermentation time (7.31 - 9.69%). For the functional properties, 0.56 - 0.62 g/ml were recorded for loose bulk
density, within the fermentation time of 24 – 72 h. For packed bulk density 0.83 - 0.91 g/ml were recorded, 123 – 141
g/100 g for water absorption, 67.6 - 71.3 g/ml for oil absorption capacity within the fermentation time of 24 - 72 h.
Changes in the pasting characteristics of the flour samples were also noticed.