%0 Journal Article
%T Optimization of Tiger Nut (<i>Cyperus esculentus</i>) Roasting Process Using Response Surface Methodology
%A Bou Ndiaye
%A Alioune Sow
%A Samba Faye
%A Oumar Ibn Khatab Ciss¨¦
%A Fatou Dieye
%A Papa Guedel Faye
%A Mama Sakho
%A Nicolas Cyrille Ayessou
%J Food and Nutrition Sciences
%P 811-825
%@ 2157-9458
%D 2022
%I Scientific Research Publishing
%R 10.4236/fns.2022.1310058
%X Tiger nut (Cyperus esculentus) is an
underutilized tuber and a non-conventional oil seed which are known for their biological
effect. The transformation of tubers into nutritional and stable flour could be
important for West Africa populations. Thus, roasting is a process that
improves the biochemical composition of seeds. The purpose of this study was to
optimize temperature and roasting time on Tiger nut¡¯s tubers in order to
produce high nutritional tiger nut flour. A response surface methodology was
used to optimize the roasting process in a temperature range (130¡ãC - 150¡ãC) and in a duration range (20 - 35 min). The data are processed by the software
Statgraphic Centurion XVI version 16.2.04. Total polyphenols and flavonoids
contents, antioxidant activity, titratable acidity, browning index and Maillard
reaction products absorbance were evaluated. A second-order polynomial model
was established to predict optimal values, included temperature and time. The
contents of polyphenols and flavonoids range respectively from 0.196 to 0.891 g
GAE/100g and from 0.022 to 0.051 g CE/100g, the antioxidant activity ranges
from 25.21 to 57.09%, titratable acidity varies between 0.193 and 0.472 g/100g,
the browning index from 28.42 to 56.20 and the absorbances at 420 nm of
Maillard Reactions Products ranged between 0.365 and 0.897. The global
desirability was 90%. Roasting had significant effects (p