Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers

Abstract

Tigernut is a good non-dairy substitute for the production of yogurt especially for people who suffer from lactose intolerance, considering the enormous health benefits offered by its probiotic effects. Sprouting treatment was applied to tigernut tubers before processing to yogurt, and mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the production. Effect of sprouting (0 hr, 24 hr, 48 hr, and 72 hr) was investigated on the nutritional composition (proximate, anti-nutritional factors, and amino acid), sensory, and storage attributes (Titratable acidity [TTA], pH, °Brix) of the tigernut yogurts. Increased sprouting time significantly increased the protein, ash, crude fiber and energy value, improved amino acids, and sensory attributes, but decreased fat and anti-nutritional content of the yogurt samples. On storage, tigernut yogurt increased in TTA and reduced in pH (from 4.45 to 3.65), a level within the range that the live probiotics could survive. An acceptable non-dairy yogurt can be produced from sprouted tigernuts. Novel impact statement Sprouted tigernut tubers can produce an acceptable non-dairy yogurt. Sprouting influenced the nutritional and amino acid content, but reduced anti-nutrients of the tigernut yogurt. Sprouted tigernut could represent a functional food capable of improving health.