Skinned Tigernuts flour

Skinned Tigernuts flour


Product Description

Skinned Tigernuts flour

The plant belongs to the Poaceae (grasses) plant family and it is rightly called the plant of survival because a daily amount of 30 grams of Tigernuts covers our daily need of nutrients and vital substances. While it is being processed, the fibre content of Tigernuts products is regulated to an ideal level of 4-6%. It is done while the tubers are skinned (worn away).

The skinning process – which is either a dry, mechanic process or wet skinning – is considered a rarity in Tigernuts processing and it is only done in a few places. During the skinning process the tubers lose their phytic acid content which may cause a feeling of discomfort for consumers.

During the milling process of the skinned tubers, different sized milling products are produced which are separated and categorized by sieving. One important property of Tigernuts flour is that it has a relatively high fibre content which makes carbohydrate and sugar absorption slow therefore it is recommended for diabetes patients.

Skinned Tigernuts flour is meant to replace cereal flour, the consumption of which is not recommended for autoimmune patients. Its consumption can be a solution for those people too who suffer from allergies to nuts and almonds, it is naturally gluten free. Tigernuts are not recommended to be pressed because of their high oil content and ideal composition of oleic acid. These oils comprise their beneficial properties.

What is left over of Tigernuts during the cold pressing process, just like in the case many other cereal flours, is a nutrient of a much lower value.

Tigernuts flour can very well be used in cooking for making breads, cookies and also a great variety of other bakery and confectionery products can be made with it.

The pleasant flavour of the skinned tubers, which is similar to the taste of almonds, is much more enjoyable than the taste of the shelled tubers. The products made from the skinned tubers do not crunch between the teeth and they are much softer and crumblier.

The contents of Tigernuts are richer in value than regular almonds and their price is more favourable. It is a rich functional nutrient, a significant substance in paleo, vegan, LCHF, diabetes and other reform diets.

Contents of 100 grams of the product:

Fat: 25 – 30 g

From this:

Saturated fatty acid: 1.5 g


Omega6 fatty acid: 11 – 13 %

Oleic acid: 70 – 72 %

Energy: 430 – 500 Kcal

Total carbohydrate: 45 – 48 g


From this sugar: 18 – 19 g

Raw fibre content: 3.5 – 4 g

Protein: 5 – 6 g

Starch: 25 – 27 g

Additional Information

Weight 0.515 kg