From:  Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.)

 Macronutrient content of yoghurts

PretreatmentsFat content (g/100 g DM)Protein content (g/100 g DM)Carbohydrate content (g/100 g DM)Ash content (g/100 g DM)Fibre content (g/100 g DM)Moisture (g/100 g DM)Energy (kcal)
RYS6.81 ± 0.07d4.01 ± 0,08a18.12 ± 0.04a1.67 ± 0.00e1.39 ± 0.03d67.74 ± 0.15a149.81 ± 1.11d
TeYS4.98 ± 0.15a4.68 ± 0.08cd12.37 ± 0.14e1.47 ± 0.04d0.55 ± 0.02a75.98 ± 0.13c113.02 ± 2.23a
TYS6.78 ± 0.24d4.35 ± 0.00b12.65 ± 0.18c1.03 ± 0.06c1.67 ± 0.06c73.52 ± 0.16b129.02 ± 2.88c
EYS5.53 ± 0.30c4.58 ± 0.08c12.86 ± 0.50c0.83 ± 0.03a2.80 ± 0.15e73.60 ± 0.45b119.53 ± 5.02ab
SYS8.89 ± 0.61e4.78 ± 0.08c16.67 ± 0.51a0.99 ± 0.00bc1.13 ± 0.07b67.54 ± 0.13a165.81 ± 7.85e
GYS3.79 ± 0.30b5.46 ± 0.08e15.37 ± 0.31d0.87 ± 0.03ab1.05 ± 0.08b73.47 ± 0.18b117.43 ± 4.26a

RYS (roasting); TYS (soaking); EYS (boiling); SYS (drying); GYS (germination); TeYS (control). Values are expressed as mean ± standard deviation (n = 3). Values marked with different letters on the same line are significantly different (p < 0.05). DM: dry matter