Organoleptic qualities of products derived from two ecotypes of tiger nut (Cyperus esculentus) cultivated in Niger.

Halima Oumarou Diadie, Haoua Bori, Roukaya Abdou Souley, Zalika Seydou Sambo, Abdourahamane Balla

tigernut tubers, processing, derivative products, organoleptic quality, Maradi, Niger.

Despite the development of tiger nut cultivation in Niger, the potential of its tubers remains underutilized. The present study was conducted in this context, with the aim of promoting these tubers in Niger. The study began with the collection of two ecotypes of tiger nuts in Tchadoua and Chadakori in the Maradi region. The ecotypes were then processed into flour, milk, and cookies at the Research Laboratory for Hygiene, Food Science, and Nutrition at the Faculty of Agronomy in Niamey. A panel of ten people evaluated the organoleptic quality of each product. The study concluded that there was a strong preference for products made from unsoaked large tiger nuts, particularly flour and milk. For the milk products, this preference was based on color (E4), taste (E12), smell (E10), and consistency (E2). The most popular products were the baked cookies and "dakoua" E1, which were made from 100% tiger nuts and accepted by the panelists. This study may therefore contribute to diversifying tiger nut products and developing the sector economically.

Received: 02 Oct 2025, Received in revised form: 03 Nov 2025, Accepted: 05 Nov 2025, Available online: 11 Nov 2025

10.22161/ijaers.1211.1