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