Abstract
Full-fat and defatted tiger nut (Cyperus esculentus L.) flours (FFTF and DFTF) were analyzed in terms of proximate chemical composition, physical and functional properties and minerals content. The amino acid composition of DFTF was also determined. Moreover, the fatty acid composition of tiger nut oil was analyzed. Vegan milk drinks with different flavouring agents (cinnamon, ginger, vanilla, coconut, lemon and chocolate), pudding and creamy onion soup were prepared using DFTF and their sensory qualities were evaluated. The results showed that FFTF contained a high amount of oil (28.52%) in which oleic acid was the predominant fatty acid. The oil is considered as a highly healthy oil and can be used as a good source of edible vegetable oil. The DFTF contained high amounts of nitrogenfree extract (78.11%), starch (45.85%), dietary fiber (22.69%), total and non-reducing sugars (23.56% and 20.39% respectively), as well as fairly good amounts of essential amino acids and certain minerals which indicated its high nutritional value. The organoleptic properties of vegan milk drinks, pudding and creamy onion soup prepared from DFTF showed acceptable good sensory quality.
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