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°C -150°C) 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
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