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The purpose of this study is to improve microbiological qualities of black tiger nut tubers. Thereby, black variety of tiger nut tubers (Cyperus esculentus) were differently processed in ascorbic acid and alkaline (Ca(OH)2 and Kanwa (alkaline calcium carbonate locally used to soften vegetable)) solutions at different concentrations and temperatures. The effect of these treatments on the water content (swelling), soluble loss, dehulling efficiency and microbial load was investigated. Water content or swelling of the tiger nut soaked in acid and alkaline solutions can be predicted by Peleg model like with brown variety.of C. esculentus tubers. This swelling lead to enhance dehulling efficiency of tuber but caused soluble solute loss overall at the highest temperature of soaking in vitamin C solution. Like soaking in water, the constant of Peleg (k1) decrease with the increase of the temperature of soaking, whereas the constant of capacity of Peleg (k2) is approximately 0.018% for all the conditions. Dehulling efficiency also increased with increasing temperatures (65% at 20°C to 70% at 60°C) for tiger nut tubers soaked in water (0 g/L), dehulling efficiency appeared most strongly affected by concentrations and temperatures of soaking solutions. Like dehulling efficiency, ascorbic solutions has given the best results in term of reduction of microbial load compared to the other soaking solutions. This reduction is considerable at the higher temperatures, reaching a maximum of 4.8 log reduction. Soaking and dehulling treatments gave to black tiger nut tuber effective decontamination in term of microbial load and obtained good microbiological quality for final process.

Chemical Treatment of Black Tiger nut Tubers (Cyperusesculentus) Variety to Obtain a Bio-based Product