Author(s)

Bou Ndiaye^1,2,3*, Alioune Sow^1,2,4, Samba Faye⁵, Oumar Ibn Khatab Cissé^1,2,6, Fatou Dieye¹, Papa Guedel Faye^1,2, Mama Sakho^1,2, Nicolas Cyrille Ayessou^1,2

¹Laboratoire Eau, Energie, Environnement et Procédés Industriels (LE3PI), Ecole Supérieure Polytechnique (ESP) de Dakar, Université Cheikh Anta Diop (UCAD), Dakar, Sénégal.
²Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM), ESP, Dakar, Sénégal.
³Ecole Supérieure de Génie Industriel et Biologique (ESGIB), Dakar, Sénégal.
⁴UFR des Sciences Agronomiques, de l’Aquaculture et des Technologies Alimentaires (S2ATA), Université Gaston Berger, Saint-Louis, Sénégal.
⁵Université du Sine Saloum El Hadj Ibrihima NIASS (USSEIN), Kaolack, Sénégal.
⁶Ecole Nationale Superieure d’Agriculture (ENSA), UIDT, Thies, Sénégal.

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 < 0.05) on titratable acidity, browning index and antioxidant activity. The optimum roasting conditions were established at the temperature of 147°C for 38 minutes. Experimental values of parameter for flour obtained in optimal condition were proximate to predict values excepted titratable acidity. The model performance is acceptable for this study. The research for the optimal roasting conditions for tiger nut reveals an appropriate temperature and time combination which could improve the biochemical composition with a more attractive color.

Tiger Nut, Roasting, Optimization, Physicochemical And Biochemical Analyses

Ndiaye, B. , Sow, A. , Faye, S. , Cissé, O. , Dieye, F. , Faye, P. , Sakho, M. and Ayessou, N. (2022) Optimization of Tiger Nut (Cyperus esculentus) Roasting Process Using Response Surface Methodology. Food and Nutrition Sciences, 13, 811-825. doi: 10.4236/fns.2022.1310058.