The Influence of Soaking and Sprouting on the Physicochemical Characteristics of Tigernut Tubers (Cyperus esculentus L.)

• Published in: AppliedChem 2022-06, Vol.2 (2), p.48-58
• Main Authors: Djomdi, Djomdi, Bakari, Hamadou, Gibert, Olivier, Tran, Thierry, Ejoh, Richard, Christophe, Gwendoline, Michaud, Philippe, Ndjouenkeu, Robert
• Format: Article
• Language: English
• Subjects: Chemical and Process Engineering; Engineering Sciences
• ISSN: 2673-9623; 2673-9623
• DOI: 10.3390/appliedchem2020003

The influence of soaking and germination on the physicochemical characteristics of tigernut tubers (Cyperus esculentus L.) are investigated. Tubers (Ø > 1 cm) were soaked in an ascorbic acid solution (0.1%) for 48 h at 40 °C before undergoing germination for 6 days. The textural profile, the capacity and germination energy and the biochemical composition of these tubers were determined. The germination energy varied from 76.18 to 79.48% for the quantities of solution of 24 and 48 mL, respectively. The textural profile of the tubers varied depending on the type of treatment. Germination resulted in a considerable reduction in amylose content from 14.15% for the native tigernut tuber to 9.98% for the sprouted one. This treatment also increased the protein, ascorbic acid and ash contents, which ranged from 7.54 to 8.82 g/100 g DM, 250 to 275.39 mg/100 g DM and 2.60 to 3.84 g/100 g DM, respectively. The starch content of the tubers following germination remained high, which could come up against the pasteurization of the milk from these tubers.