Optimizing tigernut flour inclusion in wheat bread for enhanced nutritional, functional, and sensory quality

Abstract

This present study evaluated the effects of tigernut (<italic>Cyperus esculentus</italic>) flour supplementation on the proximate composition, mineral content, antioxidant activity, antidiabetic properties, and sensory attributes of wheat-tigernut bread. Composite breads were formulated using wheat flour substituted with tigernut flour at ratios of 95:5, 90:10, 85:15, and 80:20 (wheat : tigernut), with 100% wheat flour serving as the control. Results showed that tigernut supplementation significantly (<italic>p</italic> ≤ 0.05) increased fat content (5%–7%), ash content (2.00%–2.40%), and fibre content (2.00%–2.80%). Moisture content decreased (13.00%–10.17%), and mineral concentrations showed a declining trend with increased substitution. Antioxidant activity increased significantly, reaching maximum values of 88.72% for 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 46.33% for 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 48.58% for hydroxyl radical scavenging activity (OH) at 20% substitution. The <italic>α</italic>-glucosidase inhibitory activity increased from 29.6% to 67.00% with higher tigernut flour inclusion, indicating enhanced antidiabetic potential. Sensory evaluation revealed that substitution levels up to 10% were well-accepted, with overall acceptability scores declining significantly at higher inclusion rates. These findings demonstrate that tigernut flour can be successfully incorporated into bread formulations at 5%–10% substitution levels to enhance nutritional and functional properties while maintaining acceptable sensory characteristics.