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

 Levels of antinutrients in tiger nut milk from different pretreatments

PretreatmentsOxalate content mg/100 g DMPhytate content mg/100 g DMSaponin content mg/100 g DMTanins content mg/100 g DM
RYS0.37 ± 0.02c0.37 ± 0.00a47.51 ± 4.18c13.57 ± 1.04b
TeYS0.63 ± 0.03d0.65 ± 0.00f55.51 ± 2.75d25.04 ± 0.00d
TYS0.32 ± 0.01b0.46 ± 0.00d44.09 ± 4.25c22.40 ± 0.90d
EYS0.26 ± 0.01b0.41 ± 0.01c24.18 ± 1.17ab19.30 ± 0.91c
SYS0.39 ± 0.01c0.58 ± 0.00e26.11 ± 0.00b7.83 ± 1.57b
GYS0.26 ± 0.00a0.39 ± 0.00b17.84 ± 0.00a15.65 ± 0.00b

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