Evaluation of changes in food properties and mineral composition of tiger nuts at variable drying temperatures

Abstract

Effective storage conditions can resolve the challenge of food scarcity and extinction of certain foodspecies. Therefore, this study investigated the changes in the food properties and mineral composition of tiger nuts attemperatures of 23, 40, 55, 80 and 100°C. Results show that while the temperature of 55°C influenced water, crude proteinand carbohydrate contents retention in the tiger nuts, fats were better retained at 80°C. This indicates that food nutrientsand properties of tiger nuts should be better retained at temperatures ≥ 50°C