The Proximate Analysis and Functional Properties of Fermented Tiger Nut (Cyprus esculentus lativum)

Abstract

The tiger nut belongs to the family cyperaceous and to the order cyperales. It is worldwide in distribution. The proximate values and functional properties of fermented Tiger nut (Cyperus esculents lativum) were determined. The mean values obtained were significantly different (P < 0.05) in the range of protein (8.66 – 10.65), moisture content (19.0 – 33.6%) dry matter (81 – 66.4%) ash content (2.39 – 18.4%), fibre (14.67 – 10.48%), and crude fat (25.94 – 20.26%). Also, the value of hose bulk density, packed bulk diversity, gelation capacity, oil absorption capacity and water absorption capacity were 59.08 – 53.72 g /ml and 18 - 22g /ml respectively. The result for sensory parameters ranged from 6.96±0.00 to 7.63±0.29. All the parameters were scored higher than five, which is the minimum sort acceptable in a 9-point hedonic scale. The production of bread from fermented Tiger nut enables diversity of use, and provides affordable and nutritious food.