The Influence of Soaking and Sprouting on the Physicochemical Characteristics of Tigernut Tubers (Cyperus esculentus L.) - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue AppliedChem Année : 2022

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

Djomdi Djomdi
Hamadou Bakari
Olivier Gibert
  • Fonction : Auteur
Thierry Tran
Richard Ejoh
  • Fonction : Auteur
Gwendoline Christophe
  • Fonction : Auteur
Philippe Michaud
Robert Ndjouenkeu
  • Fonction : Auteur

Résumé

The influence of soaking and germination on the physicochemical characteristics of 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 germination for 6 days. The textural profile, the capacity and germination energy and the biochemical composition of these tubers were determined. The germination energy varied from 76.18 to 79.48% for the quantities of solution of 24 and 48 mL, respectively. The textural profile of the tubers varied depending on the type of treatment. Germination resulted in a considerable reduction in amylose content from 14.15% for the native tigernut tuber to 9.98% for the sprouted one. This treatment also increased the protein, ascorbic acid and ash contents, which ranged from 7.54 to 8.82 g/100 g DM, 250 to 275.39 mg/100 g DM and 2.60 to 3.84 g/100 g DM, respectively. The starch content of the tubers following germination remained high, which could come up against the pasteurization of the milk from these tubers.

Dates et versions

hal-03625790 , version 1 (31-03-2022)

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Citer

Djomdi Djomdi, Hamadou Bakari, Olivier Gibert, Thierry Tran, Richard Ejoh, et al.. The Influence of Soaking and Sprouting on the Physicochemical Characteristics of Tigernut Tubers (Cyperus esculentus L.). AppliedChem, 2022, 2 (2), pp.48-58. ⟨10.3390/appliedchem2020003⟩. ⟨hal-03625790⟩
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