The influence of soaking and sprouting on the physicochemical characteristics of tigernut tubers (Cyperus esculentus L.)

Djomdi, Bakari Hamadou, Gibert Olivier, Tran Thierry, Ejoh Richard, Christophe Gwendoline, Michaud Philippe, Ndjouenkeu Robert. 2022. The influence of soaking and sprouting on the physicochemical characteristics of tigernut tubers (Cyperus esculentus L.). AppliedChem, 2 (2):n.spéc. : 48-58.

https://doi.org/10.3390/appliedchem2020003

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Résumé : The influence of soaking and germination on the physicochemical characteristics of tigernut tubers (Cyperus esculentus L.) are investigated. Tubers (Ø > 1 cm) were soaked in an ascorbic acid solution (0.1%) for 48 h at 40 °C before undergoing germination for 6 days. The textural profile, the capacity and germination energy and the biochemical composition of these tubers were determined. The germination energy varied from 76.18 to 79.48% for the quantities of solution of 24 and 48 mL, respectively. The textural profile of the tubers varied depending on the type of treatment. Germination resulted in a considerable reduction in amylose content from 14.15% for the native tigernut tuber to 9.98% for the sprouted one. This treatment also increased the protein, ascorbic acid and ash contents, which ranged from 7.54 to 8.82 g/100 g DM, 250 to 275.39 mg/100 g DM and 2.60 to 3.84 g/100 g DM, respectively. The starch content of the tubers following germination remained high, which could come up against the pasteurization of the milk from these tubers.

Mots-clés Agrovoc : germination, trempage, Cyperus esculentus, poussée de la graine, poussée, propriété physicochimique, tubercule, physiologie végétale

Mots-clés libres : Germination, Tigernut tuber, Cyperus esculentus, Soaking, Vegetable milks

Classification Agris : F03 - Production et traitement des semences
F62 - Physiologie végétale - Croissance et développement

Champ stratégique Cirad : CTS 2 (2019-) - Transitions agroécologiques

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