Abstract

Yellow variety of tiger nut used was obtained from Sabo market, in Ogbomoso, Nigeria  The nuts were cleaned, sorted, washed, and were soaked in water and left to ferment for 24, 48 and 72 h respectively. The nuts were drained, dried in an oven and ground into flour. The flour samples were passed through a 45 μm mesh size sieve. The flour was analyzed for proximate composition and some functional properties. There were changes in some constituents of the flour with fermentation time. There was an increase in protein content (7.73 - 9.23%) and reduction in fat content, likewise with the ash, and starch content. There was also an increase in the sugar content over the fermentation time (7.31 - 9.69%). For the functional properties, 0.56 - 0.62 g/ml were recorded for loose bulk density, within the fermentation time of 24 – 72 h. For packed bulk density 0.83 - 0.91 g/ml were recorded, 123 – 141 g/100 g for water absorption, 67.6 - 71.3 g/ml for oil absorption capacity within the fermentation time of 24 - 72 h. Changes in the pasting characteristics of the flour samples were also noticed.

Key words: Tigernut flour, fermentation, proximate composition, functional properties.