Asian Journal of Biology

Flour prepared from tiger nut, an underutilised food resource, offers potential for incorporation into composite foods. This investigation examined how drying conditions affected the nutritional, physicochemical, functional and microbiological properties of flour produced from tubers obtained in Korhogo, Côte d’Ivoire. After preparation, the tubers were dried either for five days at laboratory temperature (27°C) or for 48 hours in an oven maintained at 50°C or 60°C. The resulting flours were analysed for biochemical components, minerals, phytochemicals, antinutritional constituents, water and oil absorption capacities, and microbial loads using the procedures detailed below. Across the treatments, the flours contained 8.47–8.62% protein, 18.51–19.10% lipid, 11.95–12.13% fibre and 65.59–66.69% total carbohydrate. Potassium and phosphorus were prominent among the minerals detected. The 27°C treatment yielded higher polyphenol (0.08 mg GAE/100 g) and flavonoid (0.34 mg QE/100 g) concentrations than either oven treatment. Water absorption ranged between 447.30% and 490.32%, and oil absorption between 340.64% and 400.17%; both capacities were greater in the oven-dried samples. Although microbial counts were generally higher after drying at laboratory temperature, they remained within the microbiological criteria applied in this investigation. Thus, different drying conditions favour different aspects of flour quality, and the choice of treatment should reflect the intended food application.