Abstract
The chemical, functional and pasting properties of flours processed from germinated (0, 24, 48 and 72 h) brown and yellow varieties of tigernut ( Cyperus esculentus ) seed was studied. Germination decreased carbohydrate (60.50–53.60%) and fat (60.50–53.60%) while protein and ash increased from 8.23% to 12.40% and 3.28% to 4.26%, respectively. In addition, functional properties such as foaming, emulsion, water and oil absorption capacities increased from 7.75% to 12.91%, 14.32–20.25 ml oil/g sample, 2.56–6.97 g water/g sample and 1.14–1.78 g oil/g sample, respectively, with germination. Least gelation of flour samples were improved as a result of germination process. Conversely, bulk density decreased with germination time (0.58–0.50 g/cm 3 ). Trough, peak viscosity, break down, final viscosity, peak time and pasting temperature values were in the range (120.96–203.04 RVU), (145.28–228.11 RVU), (7.85–14.32 RVU), (180.62–324.73 RVU), (5.01.83–6.00 min) and (63.85–65.47 °C), respectively. Our results suggest that the incorporation of germinated tigernut flours may help in enhancing protein calorie delivery with improved functionality in complementary food formulations and baked products.
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