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

The influence of soaking and germination on the physicochemical characteristics 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 6 days. textural profile, capacity energy biochemical composition these determined. varied from 76.18 to 79.48% quantities 24 mL, respectively. profile depending type treatment. Germination resulted a considerable reduction amylose content 14.15% native tuber 9.98% sprouted one. This treatment also increased protein, ash contents, which ranged 7.54 8.82 g/100 g DM, 250 275.39 mg/100 DM 2.60 3.84 starch following remained high, could come up against pasteurization milk tubers.