Olajide Emmanuel Adedeji, Olufunmilola Adunni Abiodun, Omotayo Gloria Adedeji, Hye Jee Kang, Nur Istiana, Ju Hyun Min, Jerome Adekunle Ayo, Chiemela Enyinnaya Chinma, Young Hoon Jung,2024-04-262024-04-262024-03-11https://uilspace.unilorin.edu.ng/handle/123456789/12986In this study, cellulose was synthesized from the residue obtained after germinating tiger nuts for 0, 48, 72 or 96 h. The infuence of the synthesized cellulose (0%, 2%, or 5%) on the quality of clove extract laden-cookies was evalu ated. The optimum structure, morphology, and thermal prop erties of cellulose were obtained after geminating tiger nuts for 72 h. Adding cellulose to the dough stabilized the total phenolic, favonoid, and protein contents and radical scav enging activity during the baking operation. The addition of 2% cellulose generally enhanced the hydration, pasting, and viscoelastic properties of the dough. However, 5% cellulose negatively afected the highlighted properties, culminating in poorer textural and sensory properties of the cookies pro duced therefrom. Germination could be efective in modify ing the properties of cellulose from tiger nuts; thus, enhanc ing its application in the prodens Cellulose · Clove extract · Cyperus esculentus · Functional foodGermination