Commercial Mill Research Articles

Limitations of single kernel near-infrared hyperspectral imaging of soft wheat for milling quality

Soft wheat milling quality assessment typically begins in the later stages of wheat breeding programmes and continues after cultivar release in commercial milling and processing operations. Near-infrared (NIR) hyperspectral (HS) image analysis, a technique that is gaining interest in food and pharmaceutical inspection research, was explored as an alternative procedure for milling quality evaluation. Three quality properties were studied, flour yield (the weight fraction of flour to whole grain), softness equivalent (a gauge of how easily flour is released from the kernel during break), and sucrose solvent retention capacity (SRC, related to arabinoxylans, which influence water absorption during dough mixing) because of their high degree of heritability and influence on soft wheat quality. NIR HS reflectance images (1000–1700 nm) of non-touching kernels were collected on more than 120 pure cultivars or advanced lines of soft red and white wheat. Five morphological properties (area, elliptical eccentricity and major and minor axis lengths, and ellipsoidal volume) and three spectral properties (principal component scores 1–3) were exhaustively examined in multiple linear regression models for each quality property and in nonparametric classification into low, medium, and high groups using texture properties (contrast, correlation, energy, and homogeneity) calculated from grey-level co-occurrence matrices of principal component scores images. Results indicated that softness equivalent exhibited the highest correlation with HS properties, while sucrose SRC had the lowest correlation. The combination of morphological and spectral properties produced better models than either property group alone. However, because of the inherent chemical and physical complexities of wheat, HS imaging will not be sufficient so as to replace actual pilot milling procedures.

Changes in baking quality of composite wheat/hemp flour detected by means of mixolab

The quality of wheat-hemp composites prepared with different amounts of hemp flour (5, 10, 15 and 20%) was characterised by the mixolab rheological test. The present study is related to three defatted hemp flour types addition, K1 and K2 gained from seeds bred conventionally, and K3 in bio-planting regime. Wheat flour of good baking quality was provided by a Czech commercial mill. Besides the mixolab profiles, basic baking quality parameters were also determined. By analytical methods, protein content, Zeleny’s value and Falling Number were determined. Dough baking quality was tested with the help of three rheological apparatuses, namely farinograph, extensigraph and amylograph. Moreover, laboratory baking test was performed, and specific bread volume was calculated. Mixolab torque data was strongly affected by substitution level than hemp flour type. The most precise distinguishing of samples was observed during the mixing and starch retrogradation phases of the test. Correlation analysis confirmed proper relationships between mixolab and rheological parameters related both to protein properties (C1, C2, C1–C2 vs. farinograph and extensigraph ones) and starch or starch gel properties (C3, C4, C5 vs. amylograph ones). In the former case, the strongest relationship was found between C1 and the dough development time (−0.80, p < 99%), while in the latter between the amylase activity estimation (C3–C4) and the amylograph viscosity maximum (−0.87, p < 99%). Bread specific volume could be predicted by all five basic mixolab C’s. The best fitting correlation was found for C3 readings (starch gelatinization rate, r = 0.87, p < 99%), while links of C1 or C2 (maximum torque as gluten strength and protein weakening) were softer (r = 0.73 and 0.70, respectively, p < 99%).

The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece

Olive fruits from the Koroneiki cultivar (Olea europaea L.) grown in Messenia, Greece, were hand-picked from the same trees in progressive maturity stages, covering three months, and processed identically with a commercial olive mill and a three-phase decanter. Data on quality parameters, and antioxidant activity of the obtained oils were collected by employing the conventional analytical methods set by European Union Commission Regulation no. 61/2011. Additionally, the potential of oils' polar extract to inhibit total serum lipid oxidation and inflammatory markers in stimulated human mononuclear cells was assayed. The results showed that ripening caused an increase in monounsaturated and decrease in polyunsaturated fatty acids, as well as an increase in phenolic compounds - mainly hydroxytyrosol - and in squalene. The extracts' ferric reducing power was in line with the increase of phenolic compounds. In later stages of maturation, lipoprotein oxidation was less potent and the decrease of inflammatory markers in stimulated human mononuclear cells was more powerful. Sensory evaluation detected differences in oils' "bitter" attributes, while the analysis of oils' volatiles revealed quantitative differences.

Statistical evaluations of sugarcane quality, deterioration and the impacts of weekend logistics in a commercial sugarcane supply chain

Crop quality can be used for monitoring the supply chain in agro-industries, although, sugarcane quality also varies naturally and is affected by climate, nutrition, pests and diseases, cane variety and water availability. Harvest-to-crush logistics affect sugarcane quality and present a significant impact on milling efficiency. This research studied commercial sugarcane quality parameters over six years at a large commercial sugar mill in South Africa. f (sucrose content expressed as a percentage of fiber content) was derived as a new parameter that consistently flagged poor quality deliveries during the early part of the week. This is a strong indicator of increased cane deterioration over weekends as a result of logistics inefficiencies. Shewhart quality control charts (X– charts) and a non-parametric statistic confirmed significantly inferior cane qualities after weekends. Statistical techniques were also able, with 95% significance, to identify growers with systemic deterioration of delivered cane. A large number of growers who were exposed to weekend logistics problems were also experiencing significant systemic deterioration problems. These results may enable the generation of a grower performance index that will allow stakeholders to improve operations. The study shows that, although notorious for its variability, commercial cane quality data can be used to drive efficiency improvements in the supply chain, if used appropriately.

Losses of essential mineral nutrients by polishing of rice differ among genotypes due to contrasting grain hardness and mineral distribution

The effect of different polishing techniques on loss of mineral elements from rice grains was quantified using a panel of indica and tropical japonica genotypes, previously classified as differing in ease of polishing. Gradients in mineral elements across the bran-endosperm interface were quantified using micro-scaled precision abrasive polishing in combination with inductively coupled plasma mass spectrometry and synchrotron X-ray fluorescence microscopy. Frictional polishing, similar to that of commercial mills, i.e. 8–10% loss of grain weight, reduced the concentration of Fe, Mg, P, K and Mn by 60–80% in all genotypes. Following gentler polishing (3–5% weight loss), genotypes classified as difficult to polish showed smaller decreases in Fe, Mg, P, K and Mn compared to genotypes classified as easy to polish. The concentration of other elements, e.g. Zn, S, Ca, Cu, Mo and Cd, showed comparable reductions (<30%) irrespective of polishing technique or ease of polishing. The different patterns of polishing losses of minerals reflected their distribution within the grain. Five-fold differences in the reduction of Zn concentration during polishing were observed for different genotypes which started with similar Zn concentrations in the unpolished grain, thus showing clear potential for selecting genotypes with reduced polishing losses of Zn.

Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water

The purpose was to assess the effect of degree of milling (DOM) on cooking kinetics, sensory attributes, and energy requirements when cooking rice in excess water. Commercial milling equipment was adjusted to produce parboiled and non-parboiled rice samples that were milled to varying DOMs, including brown rice lots having no milling. Surface lipid content (SLC) ranged from 0.15% to 0.55% for non-parboiled rice and from 0.40% to 0.95% for parboiled rice. The percentage gelatinized kernels, moisture content, peak force and sensory attributes were determined as a function of cooking duration for all samples. The cooking duration required to attain ‘well-cooked’ rice was determined, after which the energy required for cooking was measured. Within the SLC range tested, DOM did not affect cooking kinetics, texture and flavor of rice. Non-parboiled brown rice required the most energy, expressed as energy per unit mass of uncooked rice, to be cooked, followed by parboiled brown, parboiled milled and non-parboiled milled rice.

The Callington Mill at Oatlands: A Story of Dreams, Booms, Busts and Recoveries

The Callington Mill at Oatlands is Australia’s only remaining example of a Lincolnshire-style windmill. Built in 1837 to take advantage of the commercial opportunities inherent in the system of colonisation and administration of the convict system, the mill experienced a challenging commercial life until it was abandoned in the late 1890s to fall into disrepair. From the 1970s onwards a series of partial stabilisation and restoration attempts occurred until a 2004 feasibility study identified the potential to restore the mill to full working order and to create a historic heritage tourism facility in combination with the milling of Tasmanian grown grains into flour. Achieving this goal required analysis of the tower’s stability, reconfiguration of the interior and the manufacture and fabrication of a complete and authentic set of mid-19th century milling machinery, cap and sails. This “mill” was manufactured in the UK by a millwright, assembled, disassembled and packed into two containers and sent to Australia, mirroring the 1830s import. The millwright followed and moved into a mill tower that had been redesigned, reconstructed and met current approval requirements to operate as a commercial mill. This required the input of engineering, architectural and building professionals to ensure the balance of heritage authenticity and heritage and contemporary compliance requirements. In late 2010, the Callington Mill recommenced milling operations, providing both a sense of achievement for the local community and those involved over the years, as well as providing the catalyst for Oatlands to take its place as a key destination for those with an interest in heritage.

Basis for Selecting Soft Wheat for End‐Use Quality

ABSTRACTWithin the United States, end‐use quality of soft wheat (Triticum aestivum L.) is determined by several genetically controlled components: milling yield, flour particle size, and baking characteristics related to flour water absorption. In 2007 and 2008, we measured the soft wheat quality of 187 soft winter wheat cultivars, released from 1801 to 2005, for the eastern United States. Wheat cultivars were grown in nine eastern United States environments. Quality traits included test weight, flour yield, softness equivalent (an estimator of break flour yield), flour protein concentration, solvent retention capacity (SRC) of flour, and sugar‐snap cookie quality. All of the traits had large variance components due to genotype. Flour milling characteristics had the largest ratio of genotype variance to genotype × environment interaction variance. Based on multivariate analysis of the trait correlation structure, breeders should focus on milling yield, flour softness equivalent, and sucrose SRC, as they predict long‐flow flour milling performance and have value for commercial milling and baking. These traits also have large genetic variance relative to genotype × environment interactions and represent distinct aspects of quality. Although some improvement in soft wheat milling and baking quality has been observed over the past 200 yr, the dominant effect of selection appears to be a stable standard of quality that is associated with the soft wheat classes of the eastern United States.

Fabrication and Application of Diamond Coated Micro Ball End Mills

Thin diamond films are deposited on commercial tungsten carbide micro ball end mill by using hot filament chemical vapour deposition (HFCVD) technique. Raman spectrum results confirm the high purity of sp3-carbon bond diamond of as-deposited films. The scanning electron microscope (SEM) investigation exhibits continuous fine grained diamond films are uniformly deposited on micro ball end mill. Milling of graphite is chosen to check the cutting performance of fabricated diamond coated micro ball end mill. For the sake of comparison, milling test is also carried out using uncoated micro ball end mill under the same cutting parameters. The milling test results show that the tool life of diamond coated micro ball end mill is about 10 times than that of uncoated one, which may attribute to high hardness, wear resistance, low sticking to graphite of deposited diamond films and strong adhesive strength between them and substrate surfaces.

実機規模知能圧延機による圧延荷重分布の&lt;br&gt;リアルタイム推定・制御機能の検証

実機規模知能圧延機による圧延荷重分布の&lt;br&gt;リアルタイム推定・制御機能の検証

Stability of Native Folate and Added Folic Acid in Micronutrient‐Fortified Corn Masa and Tortillas

ABSTRACTDegradation of added folic acid and native folates in micronutrient‐fortified corn masa and tortillas was evaluated using masa prepared from either nixtamalized corn flour or fresh nixtamal. Variations in masa pH, masa holding time at an elevated temperature, and iron source failed to show significant differences in folate loss in corn flour masa prepared in the laboratory. Masa was subsequently prepared from fresh nixtamal in a commercial mill in Mexico, and fortified with one of two different micronutrient premixes containing iron, zinc, B‐vitamins, and either unencapsulated or lipid‐encapsulated folic acid. Folate loss in commercial masa increased significantly with prebake masa holding time for both premixes. Unencapsulated folic acid showed a 73% loss after 4 hr of holding, compared to 60% loss for encapsulated. The difference was statistically significant, indicating a protective effect from the lipid coating. No significant differences in folate levels were found between prebake masa and baked tortillas. Holding baked tortillas for up to 12 hr also had no effect on folate levels. Native folate showed no significant losses throughout the process. Results from the commercial tortilla mill indicate that most of the loss in added folic acid occurs during prebake holding of masa, possibly from microbial degradation.

Optimization of the Abencor system to extract olive oil from irrigated orchards

AbstractStudying the composition of olive oil requires cold‐press olive oil extraction. One of the most common laboratorial mills is the Abencor system. However, its operation protocol was formulated decades ago for Spanish olive varieties from traditionally rain‐fed orchards. We modified this protocol for use with “Barnea” and “Picual” olives from irrigated orchards that are characterized by high water content. Independent effects of malaxation time, temperature, water addition and talc addition on extraction efficiency, and major quality indices of virgin olive oil were studied. Overall, addition of talc to the fruit paste was the most significant treatment in terms of yield and quality of the oil although its effect was cultivar dependent. Improved oil yield was particularly significant for “Picual.” Extended malaxation time was also effective in improving oil extractability. Addition of talc generally improved oil‐quality parameters, while water addition had the opposite effect. Yet, quality parameters remained within the extra virgin level. Temperature increments reduced oil quality. The need to adapt a modified protocol for use with fruits from irrigated orchards that will facilitate critical comparison of results obtained from different agronomic theses and different laboratories is highlighted. It is recommended that each laboratory develops an appropriate protocol for the operation of the Abencor system in accordance to the characteristics of the olive fruit they are working with.Practical applications: Abencor system serves as the major laboratorial mill world‐wide. Those mills allow the researchers to characterize olive oil in accordance to the treatments received by the trees. This cannot be done in commercial mills. The system operation protocol was established decades ago for fruits from rain‐fed orchards. In the past decade there was a rapid increase in the use of irrigation in olive orchards and therefore it is crucial to optimize the operation protocol for fruit with relatively high water content. In the current work we have evaluated the influence of a series of technological parameters (i.e., talc and water addition, malaxation time, and temperature) on the extraction efficiency and quality indices of olive oil. This allowed us to present a modified protocol for the Abencor system operation suitable for olive fruit of irrigated orchards that will facilitate a reliable representation of the influence of different treatments on the yield and characteristics of the olive oil.

Investigations into Salmonella contamination in poultry feedmills in the United Kingdom

To investigate and compare commercial and farm-level milling operations in respect of the monitoring and control of Salmonella contamination. Four commercial feedmills and four on-farm poultry feed mixers were intensively sampled. Samples included dust and spillages and were cultured for Salmonella. Serovars in ingredients on farms were associated with wildlife and/or livestock, whereas those in commercial mill ingredients were associated with domestically produced cereals and imported vegetable protein. Endemic contamination of two commercial feedmills was reflected in isolates obtained from finished products and destination flocks. Renovation of equipment and chemical treatment of equipment and feed had not removed endemic strains, and previous routine monitoring in the commercial mills had not revealed the degree of contamination found in the present investigations. Ingredient contamination was diverse and reflected the sources and storage environments used by mills and farms, respectively. The use of dust and spillage samples showed a clear sensitivity advantage over the previously used monitoring methods in the feedmills. Monitoring for Salmonella contamination of commercial feedmills requires sensitive methods, such as those employed in this study. This is particularly important for endemic contamination.

Grinding Admixture for Portland Cement Obtained from The Acetic Fermentation of Molasses

AbstractThe acetic acid is used for the manufacture of grinding admixtures in the cement industry. The most admixtures used by commercial milling are mixtures of amine acetates, glycols and sugars. The commercial formulations contain 10% acetic acid as amine acetate. In this work the amine acetate was synthesized using the product from fermentation of molasses. In this paper amine acetate was synthesized using the product from acetic fermentation of molasses and it was followed by fermentation of molasses through FT-IR and pH measurement. The fermented product was neutralized with tertiary amine, and finally were adding glycols into the grinding admixture. This admixture was compared with a commercial admixture, having a similar size distribution in both cases.

Impact of Private Feed Formulation and Production as a Tool for Poverty Alleviation among Poultry Farmers in Ogun State, Nigeria

The study examines the impact of private feed formulation and production as a tool for poverty alleviation among poultry farmers in Ogun State, Nigeria. A total of Ninety-four poultry farmers were selected using a mul ti-stage random sampling technique information was obtained from the respondents through Questionnaires. Most of the farmers were between 31 and 60 years (71.3%) males (78.7%) and married (81.9%). Majority, of them (83%) owned and managed their farms, formally educated and their income, ranges below N25,000.00 and above N50,000.00. 47.9% operates small size farms and 33% operates medium size farms. 63.8% milled their feed privately either on-farm or at commercial milling centres while assurance of feed quality and availability ranked first among perceived impacts recorded. Also, quality of feed ingredients and technical expertise ranked highest amongst constraints of private feed production. Significant relationship was found between farm size (number of birds) and source of feed production as well as constraints to private feed production while a non-significant relationship existed between farm size and impact perceived by the poultry farmers. It is recommended that research institutes in collaboration with extension agencies should conduct training and workshops for poultry farmers to build and increase their capacities, knowledge and skills to actively participate in private feed formulation and production in the study area so that their prolonged stay in the poverty bracket that has become-the burden of majority of the poultry farmers can be a thing of the past.

HT-2 toxin and T-2 toxin in commercial cereal processing in the United Kingdom, 2004-2007

Legislation for mycotoxins in the European Union is being considered for T-2 toxin (T-2) and HT-2 toxin (HT-2). A four-year study on the fate of Fusarium mycotoxins in commercial milling and processing of cereals examined the incidence and concentrations of T-2 and HT-2 in wheat, oats and maize at intake to United Kingdom mills and during subsequent processing. Levels in wheat and maize were low and were not found in maize from Argentina although they did occur in some French consignments of maize. However, every sample of oats was contaminated with levels &gt;20 µg/kg up to 1,600 and &gt;3,000 µg/kg of T-2 and HT-2 respectively, the highest being found in consignments from the United Kingdom and Ireland while levels from Scandinavia were usually lower. Because of the low incidence and concentrations little information could be obtained on their fate during milling and food processing although their distribution in milling streams of wheat and maize was similar to that for other mycotoxins. In oats, most of the mycotoxins were found in the hulls after their removal from the groats so that levels in oats flakes produced from the groats never exceeded 65 and 55 µg/kg respectively. De-hulling of oats thus resulted in a co-product in which mycotoxins were concentrated, &gt;100 µg/kg each of T-2 and HT-2. Two samples analysed for T-2 and 15 for HT-2 contained residues &gt;1000 µg/kg, with maxima of 6,100 and 24,000 µg/kg respectively. Removal of discoloured oat groats by colour sorting reduced mycotoxin levels in the oat flake end product. Manufacture of batches of retail products from wheat and maize resulted in one snack product in which HT-2 at 12 µg/kg was detected. T-2 and HT-2 were undetected in other products. HT-2 was detected in 2 samples of the aqueous liquid drained from cookers during breakfast cereal manufacture.

A Comparative Study Between the McGill #2 Laboratory Mill and Commercial Milling Systems

ABSTRACTThe degree of similarity between rice milled in a McGill #2 laboratory mill and commercial milling processes was evaluated using eight physical, physicochemical, and end‐use properties. There was no statistical difference between the two milling systems with respect to color parameters L* and a*, final viscosity, texture, and end‐use cooking properties (α = 0.05). Overall, the kernel dimensions of length, width, and thickness were less in the McGill #2 laboratory‐milled rice than the same rice milled commercially. The incidence of bran streaks and peak viscosity values were each higher when the rice sample was milled commercially in 27, and 28, respectively, of the 29 samples by means comparison. The decrease in kernel dimensions and incidence of bran streaks were attributed to the more aggressive nature of the single‐pass, batch milling system of the McGill #2 laboratory mill as compared with multipass, continuous milling systems that are used commercially. Finally, as surface lipid content (SLC) decreased, L* increased and a*, b*, and the incidence of bran streaks decreased for both milling systems.

Fusarium mycotoxins in milling streams from the commercial milling of maize imported to the UK, and relevance to current legislation

A study in three large commercial UK maize mills showed that Fusarium mycotoxins, such as deoxynivalenol, zearalenone and fumonisins present at mill intake, are distributed in milling streams approximately according to their occurrence in the maize seed structure. Fractions derived from the endosperm tended to contain the lowest levels of mycotoxins. Concentrations of mycotoxins within the endosperm are also related to the particle size. However, the products derived from the embryo or outer seed layers contained the highest mycotoxin levels being concentrated up to five times or more, although these components are normally used for animal feed or industrial use. The general pattern of mycotoxin distribution found when milling French and Argentinean maize was similar, although very variable, and it is concluded that this variability stems from different milling strategies used at each mill and from the nature and condition of each consignment of maize. Mycotoxins in maize grits (particle sizes >500 µm) were usually reduced by the greatest amount when compared with the whole maize, while flour (≤500 µm) could be both reduced or increased depending on the mill and consignment. Thus, in most situations mycotoxin concentrations in whole maize that meet European Commission legislation on intake should give rise to levels in milled ingredients that should also do so. However, this was not always true in some ingredients, especially for fumonisins in those fractions with particle size ≤500 µm.

Evaluation of Poultry By‐product Meal in Commercial Diets for Hybrid Striped Bass, Morone chrysops ♀ × Morone saxatilis ♂, in Pond Production

Abstract The efficacy of replacing fish meal with petfood‐grade poultry by‐product meal (PBM) on an ideal protein basis in commercial diets for hybrid striped bass (HSB) was evaluated under production conditions in pond culture. A generic production diet (GEN) for HSB was formulated to contain 45% protein, 12% lipid, and 3.7 kcal/kg. Protein in the generic diet was supplied by a mix of animal and plant sources typically used by the industry that included more than 20% select menhaden fish meal and less than 10% PBM. A positive control diet (GEN + AA) was formulated by supplementing the generic diet with feed‐grade Met and Lys to match the level of those amino acids in HSB muscle at 40% digestible protein. Substitution diets were formulated by replacing 35, 70, or 100% of fish meal in the GEN diet with PBM on a digestible protein basis and then supplementing with Met and Lys (designated 35PBM, 70PBM, and 100PBM, respectively) as needed to maintain concentrations equal to those in the GEN + AA diet. Diet formulation and extrusion were conducted by a commercial mill, and all diets met or exceeded known nutritional requirements for HSB. Twenty 0.10‐ha ponds (4 ponds/diet) were randomly stocked with juvenile HSB (76 ± 10 g; mean ± SD) at a density of 7400/ha and fed for 600 d (October 2004 to May 2006). Diets were fed once daily to apparent satiation to a maximum of 95 kg feed/ha. Total weight and number of fish in each pond were determined at harvest. Weight distributions in each pond were estimated by selecting every 15th fish during harvest. Subsets of ten fish from each of these samples were selected randomly for the determination of body composition and nutrient and energy retention. The availability of indispensable amino acids as well as ammonia production from the commercial test diets were determined in separate tank trials. Most production characteristics were not statistically different (P &gt; 0.10) among dietary treatments. Distributions of individual fish weights from each of the ponds were not affected by poultry by‐product level in the diet. Multivariate analysis of body compositional indices grouped diets into two clusters composed of GEN, GEN + AA, 35PBM vs. 70PBM, and 100PBM mainly because fish fed the 70PBM and 100PBM diets had greater (P = 0.001) body fat (visceral somatic indices) than fish fed the other diets. Ammonia production in tanks was not different among diets and peaked 6–8 h after feeding when fish were fed at 1.5% of body weight; ammonia‐N excretion ranged from 197 to 212 mg/kg/d and 18.5–21.5% of nitrogen intake. Some imbalances in the levels and ratios of selected amino acids to Lys were found in the diets containing higher amounts of PBM and were attributed to a lack of accurate availability coefficients during formulation for some dietary proteins. These imbalances in essential amino acids may have been the predominant factor in the somewhat fattier fish observed fed diets containing the two highest levels of PBM. Nevertheless, these results from fish stocked at commercial densities and raised to market size in ponds suggest that formulating diets on an available amino acid basis for all protein sources while balancing limiting amino acids, particularly Met, Lys, Thr, and Trp, on an ideal protein basis will yield significant improvements in HSB performance when fed commercial diets in which all fish meal is replaced with PBM.

Evaluation of some chemical and physicochemical properties of meals from pretreated tigernut seeds (Cyperus esculentus)

PurposeThis paper focuses on the effect of different pretreatments on some properties of tigernut, an underutilized crop in Nigeria with the aim of widening its utilization in the country.Design/methodology/approachTigernuts were subjected to various pretreatments such as fermentation, germination, pregelatinization and roasting before drying at 50 ± 2 ○C for 48 h in locally fabricated cabinet drier and milling in commercial plate mill to produce meal which passed through 30 mm pore‐sized sieve. Pretreated and untreated tigernut meals were analyzed using methods reported in the literature for chemical composition, physicochemical and functional properties.FindingsProtein content of the meals ranged from 2.79 ± 0.01 to 3.65 ± 0.02 per cent with sample from fermented tigernut having the highest value and those from roasted ones having the least value. There were slight variations in the crude fat, fiber and ash contents of the resultant meals after pretreatment. There were 10 and 14 per cent enhancement in the ascorbic acid contents of fermented and germinated meals respectively. Titratable acidity, pH and water absorption capacity were affected by pretreatment in this study. Bulk density varied slightly after pretreatment. Germination, roasting and pregelatinization resulted in marked decrease in peak viscosity of the samples. The emulsion capacity ranged from 48.4 to 56 per cent with the untreated sample having the highest value and meals from roasted sample had the least value. Foaming capacity was improved by the pretreatments with the exception of roasting which reduced it from 2.15 to 1.18 per cent.Originality/valueThe paper has demonstrated the effect of pretreatments on tigernut meals and its potential applications in various food formulation and development, e.g. weaning foods, baked goods, beverage products, etc.