August 21, 2025Open Access

Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.)

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Consumer preference tests reveal that yoghurt from roasted tiger nuts is most accepted, highlighting sensory and nutritional benefits.

Yoghurt made from roasted tiger nuts shows the best sensory characteristics and overall acceptability.
Germinated yoghurt contains 5.46% protein, while boiled yoghurt has 2.80% fibre, enhancing their nutritional value.
Pretreatments included soaking, boiling, drying, roasting, and germination to analyze several properties of the yoghurt.
Roasting and germination effectively reduced phytate and saponin levels, improving health benefits for lactose-intolerant individuals.

Kamda et al. (2025) studied this question.

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