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

This present study evaluated the effects of tigernut (Cyperus esculentus) 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 (p ≤ 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 α-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.