2024
DOI: 10.1002/jsfa.13473
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Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour

Adebola O. Oladunjoye,
Goodness O. Olaoluwa

Abstract: BackgroundThe use of an emerging technique of microwave‐assisted roasting on tiger nut flour was investigated. Tiger nuts were submitted to microwave irradiation at 450, 600 and 900 W each at 5, 10 and 15 min and milled to flour. The flours were analyzed for proximate, bioactive, techno‐functional, morphological, thermal and storage composition, while the untreated sample represents the control.ResultsResults obtained revealed that microwave treatment significantly (p < 0.05) elicited varied modifications i… Show more

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