PHYSICAL, CHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR AND STARCH FROM TWO TIGERNUT (Cyperus esculentus) VARIETIES
DOI:
https://doi.org/10.33003/fjs-2026-1004-4789Keywords:
Tigernut, flour, starchAbstract
This study characterized the physical, chemical, and functional properties of flour and starch from two tigernut varieties (Brown and Yellow). The tigernut was processed into starch and flour following a standard method. Chemical analysis, functional properties, anti-nutrient properties, physical properties and colour properties was examined. Chemical analysis of flours showed moisture (7.70–9.00%), crude protein (4.45–4.99%), crude fat (26.8–30.7%), and carbohydrate (44.77–55.12%). Starches contained 4.30–4.45% protein and 70.63–77.28% carbohydrate; brown starch was significantly higher in moisture and carbohydrate. Anti-nutrients (tannins, phytates, oxalates, alkaloids) were higher in flour than starch in both varieties. Functional properties of the flour and starch are; water absorption capacity (1.15–2.18 g/g and 1.85–2.18 g/g) and gelatinization temperatures (62–63°C and 65–67°C). Swelling power and solubility increased from 60°C to 90°C, with starches consistently have higher values than flours. Physical properties of the brown starch granules were oval/regular (1.75–2.17 mm), while yellow granules were polygonal/irregular (0.96–1.21 mm). Starch samples exhibited higher lightness (L^*) values (57.98–61.50) than flour samples (49.76–51.58). Variations in these properties indicates distinct utilization potential for each variety in food systems.
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