Influence of Tigernut Sprouting on Nutritional, Anti-Nutritional, Functional, and Sensory Properties of Kokoro from Maize–Tigernut Composite Flours

Abstract

In Africa, kokoro is a popular maize-based snack made by extruding and frying a mixture of maize flour, water, and spices. The study evaluated the snack's nutritional, anti-nutritional, functional, and sensory attributes after sprouting tigernut for 0, 24, and 48 hours and incorporating it into maize composite flour. It found that sprouting increases protein, fat, and fibre while decreasing anti-nutritional factors. Kokoro became more nutritious when tigernut flour was germinated. Sprouting for 48 hours raised kokoro's protein content from 13.03% to 21.48%. The main reason is the improved protein quality from sprouting. Kokoro made with sprouted tigernut flour had better energy and functional qualities, making it more attractive to consumers. Significant improvements in water and oil absorption capacity (WAC and OAC) were observed (P < 0.05). The peak water-absorption capacity of the TS1 and TSB samples was 1.03–1.12 g/g. TSA showed the highest oil absorption capacity (0.70-1.03 g/g), while TS1 had the lowest. The enhanced functional qualities improve texture and mouthfeel. The low bulk density makes it suitable for recipes that do not require retrogradation. Sprouting also improved kokoro's flavour. TSA (tigernut grown for 48 hours) was the most popular and was better accepted. This suggests that longer sprouting improved the taste of the kokoro snack. The research shows that sprouting tigernuts during food processing can enhance the nutritional content, functional properties, and flavour of traditional snacks like kokoro, thereby supporting health and food security.