This study investigates how different storage temperatures affect the nutrients, enzymes, and fermentation of tiger nuts and their milk. Refrigerating tiger nuts increases certain enzyme activities but lowers sugar content, while storing them at warmer temperatures increases sugars but decreases fats. When tiger nuts are stored at warmer temperatures, their milk ferments faster and develops a sweeter and sourer taste, offering potential for quicker and more flavorful production of tiger nut milk.
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