The water-uptake pattern of Tiger-nut (Cypecus esculentus) yellow variety was determined at 30, 35, 40, 45 and 50oC during soaking for 0 - 96 hours. Also, the microbial load of the soak water at the point of full turgidity of soaked tiger nut at temperatures of 30, 35, 40, 45 and 50oC was were also determined. The hydration curves obtained showed shows that most of the moisture uptake took place within the first 24 hours, whereas the peak water uptake or saturation moisture content (MC) of 47% occurred at varying durations depending on the soak water temperature used. The peak MC (%) was found to increase with increase the rise in temperature from 30 to 50oC. the The corresponding values of activation energy (Ea) for water - uptake was were also determined. The microbial qualities of the soaked tiger nut was were found to be better best with 50oC soak water and least with 30oC soak water temperature. This result shows that effort should be made by tiger nut consumers to always wash the nuts adequately at home with potable water. Also hot water of about 35 - 50oC should be used to hydrate these dried nuts for better results.

Keywords: Tiger-nut, yellow variety, water-uptake pattern, microbial load