Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.)
Aim: Underexploited local plant resources, such as tiger nuts, have significant nutritional potential. Tiger nuts can be used to produce a plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability, ph...
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| Format: | Article |
| Language: | English |
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Open Exploration Publishing Inc.
2025-08-01
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| Series: | Exploration of Foods and Foodomics |
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| Online Access: | https://www.explorationpub.com/uploads/Article/A101096/101096.pdf |
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| author | Aristide Guillaume Silapeux Kamda Hans Martial Changam Isabelle Sandrine Bouelet Gilbert Manga Mbassi Abdou Razinkou Yiagnigni Christine Nyangono Roger Ponka Mercy Achu Elie Fokou |
| author_facet | Aristide Guillaume Silapeux Kamda Hans Martial Changam Isabelle Sandrine Bouelet Gilbert Manga Mbassi Abdou Razinkou Yiagnigni Christine Nyangono Roger Ponka Mercy Achu Elie Fokou |
| author_sort | Aristide Guillaume Silapeux Kamda |
| collection | DOAJ |
| description | Aim: Underexploited local plant resources, such as tiger nuts, have significant nutritional potential. Tiger nuts can be used to produce a plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability, physicochemical, and nutritional properties of a yoghurt-like product made with tiger nuts pretreated by various methods (soaking, drying, roasting, boiling, and germination). Methods: Six types of vegetable yoghurt were produced from the milk obtained after different pretreatment methods (soaking, germination, roasting, drying, and boiling) of tiger nuts. A control sample was made of untreated tiger nuts. Nutritional analyses were carried out using conventional methods. Quantifying bioactive and antinutrient compounds was conducted via spectrophotometry and titration methods. Physicochemical analysis of samples was also carried out. A consumer preference test was conducted using an untrained panel. Results: Yoghurt samples made with tiger nuts, pretreated through roasting, showed the best sensory characteristics and overall acceptability. Drying of tiger nuts resulted in a significantly higher energy value, as did the protein content (5.46%) in the germinated yoghurt and the fibre content (2.80%) in the boiled yoghurt. Syneresis and water holding capacity decrease slightly during all the pretreatment methods applied. With regards to bioactive compounds, phenolic compounds [393.39 mg GAE (gallic acid equivalent)/100 g DM (dry matter)] were more abundant in the yoghurt whose seeds were boiled, while the content of alkaloids [1,178.08 mg QE (quinine equivalent)/100 g DM] was higher in the products made with roasted tiger nuts. Roasting and germination were respectively the most effective pretreatment methods for the reduction of the amount of phytate and saponin. Conclusions: Production of yoghurt with roasted tiger nuts appears to be the best option in terms of its sensory attributes and its nutritional properties. Its consumption will contribute significantly to improving the nutrient and bioactive compounds intake for those suffering from lactose intolerance. |
| format | Article |
| id | doaj-art-843ff14946ce4acb89f0812afc10bb27 |
| institution | Kabale University |
| issn | 2837-9020 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Open Exploration Publishing Inc. |
| record_format | Article |
| series | Exploration of Foods and Foodomics |
| spelling | doaj-art-843ff14946ce4acb89f0812afc10bb272025-08-22T08:08:16ZengOpen Exploration Publishing Inc.Exploration of Foods and Foodomics2837-90202025-08-01310109610.37349/eff.2025.101096Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.)Aristide Guillaume Silapeux Kamda0https://orcid.org/0000-0003-4943-8065Hans Martial Changam1Isabelle Sandrine Bouelet2Gilbert Manga Mbassi3Abdou Razinkou Yiagnigni4Christine Nyangono5Roger Ponka6Mercy Achu7Elie Fokou8Department of Social Economy and Family Management, HTTTC, University of Buea, Kumba P.O. Box 249, CameroonLaboratory of Process Engineering, University of Douala, Douala P.O. Box 2701, CameroonLaboratory of Process Engineering, University of Douala, Douala P.O. Box 2701, CameroonLaboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaoundé I, Yaoundé P.O. Box 812, CameroonLaboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaoundé I, Yaoundé P.O. Box 812, CameroonLaboratory of Process Engineering, University of Douala, Douala P.O. Box 2701, CameroonDepartment of Agriculture, livestock and derivated product, National Advanced School of Engineering of Maroua, University of Maroua, Maroua P.O. Box 46, CameroonLaboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaoundé I, Yaoundé P.O. Box 812, CameroonLaboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaoundé I, Yaoundé P.O. Box 812, CameroonAim: Underexploited local plant resources, such as tiger nuts, have significant nutritional potential. Tiger nuts can be used to produce a plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability, physicochemical, and nutritional properties of a yoghurt-like product made with tiger nuts pretreated by various methods (soaking, drying, roasting, boiling, and germination). Methods: Six types of vegetable yoghurt were produced from the milk obtained after different pretreatment methods (soaking, germination, roasting, drying, and boiling) of tiger nuts. A control sample was made of untreated tiger nuts. Nutritional analyses were carried out using conventional methods. Quantifying bioactive and antinutrient compounds was conducted via spectrophotometry and titration methods. Physicochemical analysis of samples was also carried out. A consumer preference test was conducted using an untrained panel. Results: Yoghurt samples made with tiger nuts, pretreated through roasting, showed the best sensory characteristics and overall acceptability. Drying of tiger nuts resulted in a significantly higher energy value, as did the protein content (5.46%) in the germinated yoghurt and the fibre content (2.80%) in the boiled yoghurt. Syneresis and water holding capacity decrease slightly during all the pretreatment methods applied. With regards to bioactive compounds, phenolic compounds [393.39 mg GAE (gallic acid equivalent)/100 g DM (dry matter)] were more abundant in the yoghurt whose seeds were boiled, while the content of alkaloids [1,178.08 mg QE (quinine equivalent)/100 g DM] was higher in the products made with roasted tiger nuts. Roasting and germination were respectively the most effective pretreatment methods for the reduction of the amount of phytate and saponin. Conclusions: Production of yoghurt with roasted tiger nuts appears to be the best option in terms of its sensory attributes and its nutritional properties. Its consumption will contribute significantly to improving the nutrient and bioactive compounds intake for those suffering from lactose intolerance.https://www.explorationpub.com/uploads/Article/A101096/101096.pdftiger nutspretreatment methodsyoghurt-like productnutritional propertiessensory attributesbiochemical compounds |
| spellingShingle | Aristide Guillaume Silapeux Kamda Hans Martial Changam Isabelle Sandrine Bouelet Gilbert Manga Mbassi Abdou Razinkou Yiagnigni Christine Nyangono Roger Ponka Mercy Achu Elie Fokou Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.) Exploration of Foods and Foodomics tiger nuts pretreatment methods yoghurt-like product nutritional properties sensory attributes biochemical compounds |
| title | Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.) |
| title_full | Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.) |
| title_fullStr | Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.) |
| title_full_unstemmed | Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.) |
| title_short | Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.) |
| title_sort | effect of pretreatment methods on the sensory and nutritional properties of a yoghurt like product made from tiger nuts cyperus esculentus l |
| topic | tiger nuts pretreatment methods yoghurt-like product nutritional properties sensory attributes biochemical compounds |
| url | https://www.explorationpub.com/uploads/Article/A101096/101096.pdf |
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