Tiger nut (Cyperus esculentus) was subjected to different fermentation methods such as traditional, back slope and control. The raw and fermented samples were analyzed for mineral, amino and fatty acids. The results of mineral analysis revealed potassium and sodium as the most abundant mineral element with their value ranging from 546 to 91.6 mg/100 g and 64.00 to 3383.33 mg/100 g, respectively while copper was found in trace amount with value ranging from 0.03 mg/100 g to 0.05 mg/100 g. All the fermented samples shows significant increase in calcium ranging from 8.50 to 9.83 mg/100 g compared to raw samples (7.66 mg/100 g). Amino acid result showed arginine (23.02 g/100 g) as the most abundant amino acid present in back slope fermented tiger nut while tyrosine was the least amino acid (0.05 g/100 g). The oil in tiger nut showed a greater percentage of oleic acid (73.08%) which was recorded in back slope fermented milled sample. The overall result of the investigation revealed that back slope fermentation was the best method that may enhance mineral, amino and fatty acids content of tiger nut.
Key words: Tiger nut, mineral, amino acid, fatty acid, fermentation.