Chemical compositions, functional properties, antioxidative activities, and glycaemic indices of raw and fermented tigernut tubers (Cyperus esculentusLativum) flour

Tigernut flour (TNF) samples were analyzed for chemical compositions, antioxidative activities, and glycaemic indices after processed as raw (RTN) and fermented (FTN-24 FTN-48 & FTN-72) flour by varying time. Fat, protein, and energy of TNF samples ranged as 40.41–46.20 g/100 g, 8.83–10.06 g/100 g, and 570.02–599.84 kcal, respectively. Potassium and copper had the highest and lowest concentration, respectively. Essential fatty acids of TNF...