FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Tigernut, flour, variety, functional, phytochemical.
Two varieties of tigernut (black and brown) were purchased from a local market in Wukari, Taraba State, Nigeria. The nuts werecleaned, washed, drained, dried (50oC) and milled into flour. The samples were analysed for phytochemical composition and functional properties using standard methods. The brown variety had higher values of moisture (4.10%), fat (28.0%) and energy (575.6 kcal/100g) while the black variety is relatively richer in ash (3.0%), protein (4.58%) and carbohydrate (70.32%). The black variety had a relatively higher phytate (0.22 mg/g), tannin (0.91mg/g), saponin (0.17 mg/g), oxalate (0.001 mg/g) while the brown variety had higher values of polyphenols (1.25 mg/g), flavonoid (1.04 mg/g) and alkaloid (4.75%). The black variety had higher bulk density (0.462 g/ml), loose density (0.71 g/ml), water absorption capacity (0.82 ml/g) and, swelling capacity (2.86 g/g). Therefore, the two varieties of tigernut considered in this study have great potential for utilization in food processing and formulation.
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