Abstract
This paper is a review on little history and the composition of Tigernut ranging from proximate, mineral and amino acid content. The paper further explains the kind of phytochemicals and antinutrients that can be found in tigernut .The kind of microorganisms which could be found on tigernut was also explained based on the previous works of researchers. Tigernut can also be eaten raw, processed in to flour and be used for different purposes such as bread and substitute in animal feed manufacture. Oil can also be obtained from tigernut, which is highly unsaturated and good for the health of humans. Tigernut can be used to produce drink/milk, which can serve as substitute of traditional cow milk, different types of tigernut milk are also produced, it can also be used to produce a local snack “Dakuwa”. Tigernut also contributes to the reduction of cholesterol, it reduces the risk of coronary heart disease, arteriosclerosis and is recommended for those who have heavy digestion, flatulence and dysentery.Keywords: Tigernut, Composition, Milk, Flour, Oil
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