Exploration of Foods and Foodomics

Table 1. Functional properties of tigernut-wheat composite flour.

Samples	A	B	C	D	E
Bulk density (g/mL)	0.73 ± 0.01^e	0.76 ± 0.01^d	0.79 ± 0.01^c	0.82 ± 0.01^b	0.85 ± 0.01^a
Water absorption capacity (%)	73.13 ± 0.60^e	75.83 ± 0.60^d	78.40 ± 0.40^c	82.06 ± 0.65^b	85.26 ± 0.65^a
Oil absorption capacity (%)	48.36 ± 0.55^e	49.93 ± 0.60^d	50.30 ± 0.20^c	52.40 ± 0.60^b	54.80 ± 0.60^a
Least gelation concentration (%)	0.80 ± 0.00^a	0.60 ± 0.00^b	0.40 ± 0.00^c	0.20 ± 0.00^d	0.20 ± 0.00^d
Swelling capacity	4.30 ± 0.10^c	4.50 ± 0.10^bc	4.86 ± 0.55^bc	4.90 ± 0.10^b	5.10 ± 0.10^a
Foaming capacity (%)	25.76 ± 0.55^e	27.36 ± 0.55^d	29.90 ± 0.70^c	30.46 ± 0.55^b	31.96 ± 0.11^a
Foaming stability (%) after 30 min	68.20 ± 0.70^d	69.90 ± 0.70^bc	70.86 ± 0.55^bc	73.90 ± 0.70^b	75.90 ± 0.70^a
Emulsion capacity (%)	42.66 ± 0.55^e	44.26 ± 0.55^d	45.80 ± 0.60^c	47.46 ± 0.55^b	48.96 ± 0.55^a
Emulsion stability (%) after 30 min	76.40 ± 0.60^c	78.10 ± 0.60^b	79.23 ± 0.25^b	81.80 ± 0.60^a	83.10 ± 0.60^a

Return to article view

Values are mean of triplicate determination ± standard deviation. Values with different superscript in the same row are significantly different (p < 0.05). A: control (100% wheat flour); B: 95% wheat flour, 5% tigernut flour; C: 90% wheat flour, 10% tigernut flour; D: 85% wheat flour, 15% tigernut flour; E: 80% wheat flour, 20% tigernut flour.

Declarations

Author contributions

TAA: Conceptualization, Methodology, Project administration, Supervision, Writing—review & editing. PAO: Formal analysis, Methodology, Writing—original draft. The authors read and approved the submitted version.

Conflicts of interest

The authors declare that there are no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

No funding was received for this study.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

References

Aderinola TA, Makinwa OJ, Aderehinwo OM. Proximate composition, functional and bioactive properties of cassava, garden egg and sorghum residue composite flours. Food Humanity. 2023;1:1576–83. [DOI]

Noorfarahzilah M, Lee JS, Sharifudin MS, Mohd Fadzelly AB, Hasmadi M. Applications of composite flour in development of food products. Int Food Res J. 2014;21:2061–74.

Bibiana I, Grace N, Julius A. Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours. Am J Food Sci Technol. 2014;2:109–15. [DOI]

Liu C, Liu L, Li L, Hao C, Zheng X, Bian K, et al. Effects of different milling processes on whole wheat flour quality and performance in steamed bread making. LWT - Food Sci Technol. 2015;62:310–8. [DOI]

Yu Y, Lu X, Zhang T, Zhao C, Guan S, Pu Y, et al. Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications. Foods. 2022;11:601. [DOI] [PubMed] [PMC]

M.M. Naeem M, M. Youssef G. Study the antioxidant and antimicrobial of tiger nut and the biological effects of some its products. Int J Fam Stud Food Sci Nutr Health. 2022;3:165–92. [DOI]

Badejo AA, Falarunu AJ, Duyilemi TI, Fasuhanmi OS. Antioxidative and anti-diabetic potentials of tigernut (Cyperus esculentus) sedge beverages fortified with Vernonia amygdalina and Momordica charantia. J Food Meas Charact. 2020;14:2790–9. [DOI]

Maduka N, S. Ire F. Tigernut Plant and Useful Application of Tigernut Tubers (Cyperus esculentus) - A Review. Curr J Appl Sci Technol. 2018;29:1–23. [DOI]

Ahemen SA, Shima AN, Acham IO. Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends. Asian Food Sci J. 2018;4:1–10. [DOI]

10.

Onwuzuruike UA, P U, NE O, M O, I O, P.C U, et al. C U, et al. Physical properties, dietary fibre profile and peroxide value of biscuit produced from wheat-Tigernut flours with avocado paste as fat substitute. Indones Food Sci Technol J. 2023;7:67–74. [DOI]

11.

Sánchez‐Zapata E, Fernández‐López J, Angel Pérez‐Alvarez J. Tiger Nut ( Cyperus esculentus ) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Compr Rev Food Sci Food Saf. 2012;11:366–77. [DOI]

12.

Ade-Omowaye BIO, Akinwande BA, Bolarinwa IF, Adebiyi AO. Evaluation of tigernut (Cyperus esculentus) -wheat composite flour and bread. Afr J Food Sci. 2008;2:87–91.

13.

Aderinola T, Adeoye D. Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours. Food Sci Eng. 2022;4:9–19. [DOI]

14.

AOAC. Association of Analytical Chemists International. Official methods of analysis of AOAC. 19th ed. Gaithersburg: AOAC; 2012.

15.

Singleton VL, Orthofer R, Lamuela-Raventós RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Methods in Enzymology. Academic Press; 1999. pp. 152–78. [DOI]

16.

Sultana B, Anwar F, Ashraf M. Effect of Extraction Solvent/Technique on the Antioxidant Activity of Selected Medicinal Plant Extracts. Molecules. 2009;14:2167–80. [DOI] [PubMed] [PMC]

17.

Agunbiade H, Fagbemi T, Aderinola T. Antioxidant properties of beverages from graded mixture of green/roasted coffee and hibiscus sabdariffa calyx flours. Appl Food Res. 2022;2:100163. [DOI]

18.

Akomolafe SF, Oboh G, Oyeleye SI, Boligon AA. Aqueous extract from Ficus capensis leaves inhibits key enzymes linked to erectile dysfunction and prevent oxidative stress in rats’ penile tissue. NFS J. 2016;4:15–21. [DOI]

19.

Olagunju AI, Sandewa OE. Comparative Physicochemical Properties and Antioxidant Activity of Dietary Soursop Milkshake. Beverages. 2018;4:38. [DOI]

20.

Famuwagun AA, Olasunkanmi Gbadamosi S. Nutritional Properties, Antioxidant and Enzyme Inhibitory Activities of Bread Sweetened with Date Fruit. Turk J Agric - Food Sci Technol. 2021;9:114–23. [DOI]

21.

Özcan MM. Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour. Foods. 2023;12:444. [DOI] [PubMed] [PMC]

22.

Rebezov M, Usman Khan M, Bouyahya A, Imran M, Tufail T, Loretts O, et al. Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview. Food Rev Int. 2021;39:3262–82. [DOI]

23.

Omoba OS, Olagunju AI, Iwaeni OO, Olajumoke Obafaye R. Effects of Tiger Nut Fiber on the Quality Characteristics and Consumer Acceptability of Cakes Made from Orange-fleshed Sweet Potato Flour. J Culin Sci Technol. 2020;19:228–46. [DOI]

24.

Hayyat FS, Allayie SA, Malik JA, Dar SA. The Role of Dietary Fiber in Promoting Health: A Review of Choice and Outcomes. Food Process Eng Technol. 2024;493–508. [DOI]

25.

Oladele AK, Adebowale JO, Bamidele OP. Phenolic profile and antioxidant activity of brown and yellow varieties of tigernut (Cyperus esculentus L.). Niger Food J. 2017;35:51–9.

26.

Abosede Oluwakemi A, Folake Irewunmi A, Kazeem Joshua S, David Iweunor N. Mineral, Vitamin and Phytochemical Content of the Tigernut. World J Appl Chem. 2021;6:36. [DOI]

27.

Achoribo ES, Ong MT. Antioxidant Screening and Cytotoxicity Effect of Tigernut (Cyperus esculentus) Extracts on Some Selected Cancer-Origin Cell Lines. Euromediterranean Biomed J. 2019;14:1–6. [DOI]

28.

Aderinola TA, Kareem BR, Adewoye OO, Adeboye A. Optimizing tigernut flour inclusion in wheat bread for enhanced nutritional, functional, and sensory quality. Food Mater Res. 2025;5:e024. [DOI]

29.

Nedviha S, Harasym J. Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Composite Flour Bread. Foods. 2025;14:229. [DOI] [PubMed] [PMC]

30.

Halliwell B. Understanding mechanisms of antioxidant action in health and disease. Nat Rev Mol Cell Biol. 2023;25:13–33. [DOI] [PubMed]

31.

Li X, Bai Y, Jin Z, Svensson B. Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes. LWT. 2022;153:112455. [DOI]

32.

Shahidi F, Danielski R. Review on the Role of Polyphenols in Preventing and Treating Type 2 Diabetes: Evidence from In Vitro and In Vivo Studies. Nutrients. 2024;16:3159. [DOI] [PubMed] [PMC]

33.

Guo F, Danielski R, Santhiravel S, Shahidi F. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry. Antioxidants. 2024;13:636. [DOI] [PubMed] [PMC]