Optimization And Enhancement of a Composite Flour Based on Local Raw Materials (Tigernut and Bambara Groundnut)

Abstract

Aims: The main objective was to partially replace wheat flour (Triticum aestivum) with tigernut flour (Cyperus esculentus) and voandzou flour (Vigna subterranea) to identify the best mixture according to nutritional, physicochemical, and functional quality criteria. Study Design: Fourteen edible flour formulations obtained from wheat, tigernut, and Bambara groundnut were analysed using an experimental design to reduce the wheat content in the final flour while maintaining its nutritional and organoleptic characteristics. Place and Duration of Study: The study was conducted at the Laboratory of Industrial Synthesis Processes and Renewable Energies, National Polytechnic Institute of Felix HOUPHOUËT-BOIGNY, Yamoussoukro, between June 2025 and July 2026. Methodology: A methodology based on a mixture design was adopted to statistically optimise the proportions of the three ingredients. Physicochemical and functional analyses were carried out according to standard analytical methods. Results: The results identified an optimal formulation composed of 79.67% wheat, 12.33 % tigernut, and 8.0% Bambara groundnut. This combination was validated by close agreement between the experimental values and the predictions of the mathematical model. The chemical composition showed a moisture content of 9.77±0.03%, with water (135.82±0.08%) and oil (123.13±0.05%) absorption capacities considered favourable for food flour applications. Nutritional analysis of the composite flour indicated enrichment, with dietary fibre and protein contents estimated at 2.53±0.10% and 10.68±0.13%, respectively. Conclusion: The incorporation of tigernut and Bambara groundnut may therefore constitute a viable nutritional and technological alternative for producing an enriched flour adapted to local needs.