Proximate, mineral and functional properties of tiger nut flour extracted from different tiger nuts cultivars

labeled Ab, Bb and Cy for black, brown and yellow cultivars were produced respectively. Proximate composition, mineral elements
contents, functional properties of the tiger nut flours were determined. There was significant (p<0.05) difference between the moisture,
ash, crude fat, crude fiber, crude protein and carbohydrate content of the flour samples which ranged 4.77 ̵ 4.99 %, 1.95 ̵ 2.05 %, (5.62 ̵
8.16 %, 19.03 ̵ 22.06 %, 5.62 ̵ 6.23%, 58.94 ̵ 62.94% respectively. The least and the most moisture content of tiger nut were related to
brown color (4.47 %) and black color (4.99%) respectively. Flour crude protein value from brown Bb colored tiger nut flour 6.23 % was
higher than the black 6.28 %. There was also significance (p<0.05) differences in the bulk density, water and oil absorption capacity and
foam capacity which ranged from (0.76 ̵ 0.79) g/ml, (1.76 ̵1.79) ml/g, (1.43 ̵ 1.79) ml/g, (4.72 ̵ 9.9.0) % among cultivars; However,
flour from brown color had better swell ability index and water absorption capacity. The flours from black color sample indicated high
values in oil absorption and foaming capacities. There were no significant (p<0.05) difference in the swelling index of the flour samples
which ranged between 2.22 ̵ 2.57 g/ml. The mineral content of the tiger nut flours differed (p<0.05) significantly. Flour from black color
tiger nut had excellent mineralization, Zn (2.14), Ca (93.75), P (10.14), K (121.95), Na (105.6) and Fe (4.04). This work revealed that
tiger nut flour is a potential source of food ingredient for supplementation, in particular, local cereal food for all age groups and could be
an excellent source of raw material for our growing functional food industries.