Nut and seedDry · Flour Medium data confidence

Tiger nut flour

Tiger nut flour is used in boilie formulation mainly as a carbohydrate source, fat source, fibre source, sweetener and attraction contributor. Typical dosage is expressed as a percentage of the dry mix.

Also known as: tigernut flour, tigernuts, tigernut, chufa, tiger nuts

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Recommended inclusion

Minimum: 5%
Typical: 10%
Maximum: 20%
Absolute maximum: 30%

0% 5%–20% ideal 30%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 5%

Fat 24%

Carbs 60%

Sugars 18%

Fibre 15%

Ash 2%

Moisture 7%

Energy 2000 kJ/100g

Functional properties

Binding strength 4/10

Digestibility 6/10

Solubility / leakage 6/10

Natural attraction 8/10

Hardening 3/10

Softening 6/10

Texture opening 6/10

Cold water suitability 7/10

Warm water suitability 8/10

Buoyancy 0/10

Clouding 6/10

Oiliness 8/10

Processing tolerance 7/10

Roles

Carbohydrate sourceFat sourceFibre sourceSweetenerAttraction contributor

Allergens

No declared allergens

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

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