Effects of Process Modification on the Nutrient Composition and Sensory Value of Tiger Nut Milk

This study evaluated the effects of processing methods on the proximate composition, vitamin content, and sensory properties of tiger nut milk extracts. Four samples were prepared: sprouted (STNM), roasted (RTNM), fermented (FTNM), and control (CTNM). Standard analytical methods were used for nutrient determination, and sensory evaluation was conducted. Results showed significant (p < 0.05) differences among samples. Moisture content ranged from 75.25% (RTNM) to 78.95% (FTNM). Protein was highest in FTNM (4.80%) and lowest in CTNM (3.22%). Fat and ash contents were highest in RTNM (4.19% and 1.22%, respectively), while crude fiber ranged from 1.35% (FTNM) to 1.74% (RTNM). Carbohydrate content was highest in CTNM (14.94%) and lowest in FTNM (11.09%). Vitamin C was significantly higher in FTNM (17.87 mg/100 g), whereas vitamin A was highest in CTNM (2.28 µg/100 g).Sensory evaluation also showed significant differences, with CTNM having the highest scores in appearance (8.40), taste (8.00), aroma (7.90), and overall acceptability (8.10). RTNM was moderately accepted, while FTNM recorded the lowest sensory ratings.The study demonstrates that processing methods significantly improved the nutritional value, but reduced the sensory qualities of tiger nut milk. Fermentation enhanced protein and vitamin C, roasting improved fat and mineral content, while germination showed moderate effects. These methods can be utilized to improve the nutritional value ,while process optimization should be employed to enhance consumer acceptability of tiger nut milk for an improved food and nutrition security.

Tiger nut milk; processing methods

1. Abbey, C. N. D. (2018). Microbial and Sensory Properties of Canned Tiger nut Milk. Kwame Nkrumah University of Science and Technology, Kumasi. [Google Scholar] [Crossref]

2. Adebo, J. A., Njobeh, P. B., Gbashi, S., Oyedeji, A. B., Ogundele, O. M., Oyeyinka, S. A., & Adebo, O. A. (2022). Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability. Fermentation, 8(2), 63. https://doi.org/10.3390/fermentation8020063 [Google Scholar] [Crossref]

3. Akerele, D., Ayinde, A. F. O., Alabi, K. J., Ogunmola, O. O., & Ibrahim, S. B. (2020). Tigernut consumption in Ogun State, Nigeria: socioeconomic drivers and implications for consumer marketing. Nigerian Journal of Agricultural Economics, 10(1), 29–39. [Google Scholar] [Crossref]

4. AOAC (2005) Official Methods of Analysis, Association of Official Analytical Chemists, 16th ed. Washington DC [Google Scholar] [Crossref]

5. Asare, P. A., Kpankpari, R., Adu, M. O., Afutu, E., &Adewumi, A. S. (2020). Phenotypic Characterization of Tiger Nuts (Cyperus esculentus L.) from Major Growing Areas in Ghana. Scientific World Journal, 7232591, 1–11. https://doi.org/10.1155/2020/7232591 [Google Scholar] [Crossref]

6. Awolu, O. O., Omoba, O. S., Olawoye, O., & Dairo, M. (2013).Optimization of the production and quality evaluation of maize-based snack supplemented with soybean and tiger nut flour.Food Science & Nutrition, 1(5), 1–8.https://doi.org/10.1002/fsn3.45 [Google Scholar] [Crossref]

7. Bazine, T., & Arslanoğlu, Ş. F. (2020). Tiger Nut (Cyperus esculentus); Morphology, Products, Uses and Health Benefits. Black Sea Journal of Agriculture, 3(4), 324–328. https://dergipark.org.tr/tr/pub/bsagriculture/issue/56447/703m 497 [Google Scholar] [Crossref]

8. Bolarinwa, O. O., Onifade, D. A., Nwose, A. M., &Adesokan, I. A. (2021). Effect of Storage on Mycology, Functional properties and Sensory attributes of Tiger nut Flour. Nature and Science, 19(1), 57–63. https://doi.org/10.7537/marsnsj190121.08.Key [Google Scholar] [Crossref]

9. Emurigho, T. A., Kabuo, C. O., &Ifegbo, A. N. (2020). Determination of physical and engineering properties of tiger nut (Cyperus esculentus) relevant to its mechanization. International Journal of Engineering Applied Sciences and Technology, 5(8), 82–90. https://doi.org/10.33564/ijeast.2020.v05i08.012 [Google Scholar] [Crossref]

10. Evbuomwan, B. O., & Alabi, S. O. (2020). Comparative study of the physico-chemical, structural and proximate analysis of yellow and brown tiger nut (Cyperus esculentus). Journal of Multidisciplinary Engineering Science and Technology, 7(2), 11546–11549. [Google Scholar] [Crossref]

11. Ezeh, O., Niranjan, K., & Gordon, M. H. (2016). Effect of Enzyme Pre-treatments on Bioactive Compounds in Extracted Tiger Nut Oil and Sugars in Residual Meals. Journal of the American Oil Chemists’ Society, 93(11), 1541– 1549. https://doi.org/10.1007/s11746-016-2883-9 [Google Scholar] [Crossref]

12. Gasparre, N., & Rosell, C. M. (2019). Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder. Food Hydrocolloids, 97, 1–8. https://doi.org/10.1016/j.foodhyd.2019.105194 [Google Scholar] [Crossref]

13. Ibrahim, S. G., Umar, R. A., Isa, S. A., &Farouq, A. A. (2017). Influence of preservation methods on ph and microbiological quality of tiger nut (Cyperus esculentus) milk. Bayero Journal of Pure and Applied Sciences, 9(2), 234. https://doi.org/10.4314/bajopas.v9i2.41 [Google Scholar] [Crossref]

14. Ihenetu, S. C., Ibe, F. C., &Inyamah, P. C. (2021). Comparative study of the properties of yellow and brown Cyperus esculentus L. World News of Natural Sciences, 35, 25–37. [Google Scholar] [Crossref]

15. Li, C., Yan, Z., Niu, W., Gong, X., Bai, Y., Qu, L., & Wei, Y. (2025). Enhancing the nutritional values of tiger nut meal through solid-state fermentation. Biotechnology & amp; Biotechnological Equipment, 39(1). https://doi.org/10.1080/13102818.2025.2580670 [Google Scholar] [Crossref]

16. Madaki, Y. S., Binta, B. P., & Abubakar, S. (2018).Effect of processing methods on the nutritional composition of tiger nut (Cyperus esculentus) milk.International Journal of Food Science and Nutrition Engineering, 8(2), 23–29. [Google Scholar] [Crossref]

17. Madaki, F. M., Kabir, J., Musa, J. A., & Kolo, S. M. (2018).Effect of processing methods on the nutritional composition of tigernut (Cyperus esculentus) milk. Nigerian Journal of Nutritional Sciences, 39(2), 45–52. [Google Scholar] [Crossref]

18. Maduka, N. (2017). Physico-chemical Properties of Spicy Lactic Fermented Tiger nut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage. Microbiology Research Journal International, 22(3), 1–9. https://doi.org/10.9734/mrji/2017/37698 [Google Scholar] [Crossref]

19. Maduka, N.,& Ire, F. (2018). Tiger nut Plant and Useful Application of Tiger nut Tubers (Cyperus esculentus) – AReview. Current Journal of Applied Science and Technology, 29(3), 1–23. https://doi.org/10.9734/cjast/2018/43551 [Google Scholar] [Crossref]

20. Mohdaly, A. A. (2019). Tiger Nut (Cyperusesculentus L.) Oil. In A. A. Mohdaly (Ed.), Fruit Oils: Chemistry and Functionality (pp. 243–269). Springer Nature Switzerland. https://doi.org/10.1007/978-3-030-12473-1_11 [Google Scholar] [Crossref]

21. Muhammad, A. I., Chen, W., Liao, X., Xiang, Q., Liu, D., Ye, X., & Ding, T. (2019). Effects of Plasma-Activated Water and Blanching on Microbial and Physico-chemical Properties of Tiger Nuts. Food and Bioprocess Technology, 12(10), 1721–1732. https://doi.org/10.1007/s11947-019-02323-w [Google Scholar] [Crossref]

22. Ntukidem, V. E., Asuquo, A. E., & Enidiok, S. E. (2019).Evaluation of the nutritional and sensory properties of tiger nut (Cyperus esculentus) milk treated with different processing techniques.Asian Food Science Journal, 9(2), 1–10.https://doi.org/10.9734/afsj/2019/v9i230016 [Google Scholar] [Crossref]

23. Ogodo, Alloysius Chibuike, Benjamin Nanisi Daniel, and Chrinius Hammuel (2025). “Assessment of Nutritional and Biochemical Properties of Tiger Nut Milk Fermented With Strains of Lactic Acid Bacteria”. Asian Basic and Applied Research Journal 7 (1):539-55. https://doi.org/10.56557/abaarj/2025/v7i1197. [Google Scholar] [Crossref]

24. Okafor, U., Mordi, B., Ozumba, G., Solomon, B.O. & Olatunji, G (2013) . Assessing the Suitability of Tiger Nut Fibre for Structural Applications. Journal of Renewable Energy and Mechanics (REM), 3(01), 32–38. https://doi.org/10.25299/rem.2020.vol3.no01.4417 [Google Scholar] [Crossref]

25. Okorie, S. U., & Nwanekezi, E. C. (2004).Effect of processing methods on the quality characteristics of tiger nut milk.Nigerian Food Journal, 22(1), 83–88. [Google Scholar] [Crossref]

26. Olapade AA, Obomeghei AA, Ebabhamiegbebho PA, Oluwafunmilola O. The influence of processing conditions on proximate, mineral and phytochemical properties of tiger nut (Cyperus esculentus) flour. Med. res. chronicles [Internet]. 2021 Oct. 14 [cited 2026 Mar. 20];8(5):428-3. Available from: https://medrech.com/index.php/medrech/article/view/532 [Google Scholar] [Crossref]

27. Opurum, Peace C , Achinehwu, S. C , Barber, L.I , Obinna-Echem P C (2025).Effect Of Germination on the Physico-chemical, Proximate, Amino Acid and Sensory Properties of Soybean and Tiger Nut Yoghurt Research Journal of Food Science and Quality Control (RJFSQC) E-ISSN 2756-5483 P-ISSN 2695-2459 Vol 11. No. 2 www.iiardjournals.org online version [Google Scholar] [Crossref]

28. Owuama, C. I., & Owuama, P. M. (2020). Assessment of diastatic, proteolytic and lipolytic activities of yellow and brown varieties of cyperus esculentus (Tigernuts) extracts. M Food Research, 5(1), 91–98. https://doi.org/10.26656/fr.2017.5(1).257 Marsili, 2013). [Google Scholar] [Crossref]

29. Roselló-Soto, E., Garcia, C., Fessard, A., Barba, F. J., Munekata, P. E. S., Lorenzo, J. M., &Remize, F. (2019). Nutritional and microbiological quality of tiger nut tubers (cyperusesculentus), derived plant-based and lactic fermented beverages. Fermentation, 5(1), 1–13. https://doi.org/10.3390/fermentation5010003 [Google Scholar] [Crossref]

30. Sabah, M. S., Shaker, M. A., Abbas, M. S., & Moursy, F. I. (2019). Nutritional Value of Tiger Nut (Cyperusesculentus L.) Tubers and Its Products. Journal of Biological, Chemical and Environmental Sciences, 14(1), 301–318. [Google Scholar] [Crossref]

31. Samuel, A. B. (2016). Tigernuts: Benefits and negative health implications. University of Nigeria, Enugu Campus [Google Scholar] [Crossref]

32. Sotongui NDa Amenan Richemonde and Ngoran-AW Essan Bla Zita (2025); Biochemical composition of soy-enriched fermented tiger nut milk, Int. J. of Adv. Res., 13 (02), 972-976, ISSN 2320-5407. DOI URL: https://dx.doi.org/10.21474/IJAR01/20454 [Google Scholar] [Crossref]

33. Tapsoba, A. R. (2015). Enzymatic hydrolysis of starch in tigernut (Cyperus esculentus L.) milk using two enzymes and its sensorial effects. Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana. [Google Scholar] [Crossref]

34. Udeozor, L. O. (2020). Tiger nut-soy milk drink: Preparation, proximate composition and sensory qualities. International Journal of Food Science and Biotechnology, 5(2), 45–52. [Google Scholar] [Crossref]

35. Usman, D. D., Adanu, E. O., Jahun, B. G., & Ibrahim, K. (2019). Effect of moisture content variation on thermo-physical properties of brown variety tiger nut (Cyperus esculentus). Arid Zone Journal of Engineering, Technology and Environment, 15(3), 714–724. [Google Scholar] [Crossref]

36. Yeboah, S. (2012). Physico-chemical and nutritional profiling of fermented tiger nut-cereal-based symbiotic dairy drink. The University of Ghana, [Google Scholar] [Crossref]

• Physiochemical and Consumer Acceptability of Biscuit Produced from Wheat and African Oil Bean Flour Blends
• Development and Market Potential of Oyster Mushroom Powder
• Association Between Demographics and Food Security Awareness in Seremban, Malaysia
• Identification of Oil Producing Yeast and Characterization of Its Oil
• Determinants of Consumers’ Behavioral Intention to Purchase Seafood Online: A UTAUT-Based Analysis in Surigao Del Sur, Philippines