Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof

Abstract

The influence of sprouting on tiger nut's (TN) nutritional, functional, and phytochemical quality was examined, and the flour used for bread making to evaluate the feasibility as a functional ingredient. TN was sprouted and sampled at 3 days intervals for 12 days, dried and milled into flour and analyzed. Subsequently, 25% of wheat flour (WF) was replaced with the 9 days‐sprouted TN flour for bread. Sprouting for 9 days increased the protein content from 9.19 ± 0.04 to 9.79 ± 0.15 g/100 g dry matter (DM), fiber from 6.75 ± 0.16 to 9.27 ± 0.44 g/100 g DM, and ash from 2.34 ± 0.10 to 2.70 ± 0.06 g/100 g DM but decreased fat content from 26.10 ± 0.18 to 23.18 ± 0.43 g/100 g DM and soluble sugar from 33.13 ± 1.25 to 23.75 ± 1.44 °Bx. We observed increases in the polyphenols (94.16 ± 6.43–214.23 ± 6.98 mg GAE/100 g) and ascorbic acid (26.66 ± 0.17–65.13 ± 0.19 mg AE/100 g) and decreases in the cyanogenic glycosides (273.79 ± 0.37–231.54 ± 3.53 mg/100 g) and oxalates (19.04 ± 1.14–5.65 ± 0.93 mg/100 g) contents. Sprouting decreased the particle size and increased the water retention and swelling power of TN flour. WF bread was described as stretchy, sweet, and creamy, whereas sprouted TN bread was brown, nutty, and wheat‐like. Consumer acceptance for the sprouted TN bread was comparable to WF bread, showing the possible application in bread making.Practical ApplicationThe outcome of the study could help to exploit the nutri‐functional and phytochemical benefits of sprouted TN in the baking industry for producing acceptable products. This would enhance the utility of TN for food in regions where TNs grows.

Tiger nut (Cyperus esculentus) starch: extraction, composition, structure, properties, modification and uses

“…The addition of an appropriate amount of tiger nut flour (10% for butter bread; 25% for tea bread) led to significantly higher consumer scores of overall acceptability compared with 100% wheat flour-based samples. Kizzie-Hayford et al 10 substituted wheat flour with a 9 day-sprouted tiger nut flour for bread. Consumer acceptance of the sprouted tiger nut bread was comparable to wheat flour bread.…”

“…Tiger nut our has been commonly used as an ingredient for bread, pasta, biscuits, cakes, and cookies. [10][11][12][13] Apart from the tuber of tiger nut for food uses, it is also used as an agricultural fertilizer, animal feed and even medical use, but these have not yet been scientically investigated.…”