Abstract Production of tigernut juice from four varieties of tigernut (Tiger-Var01, Tiger-Var02, Tiger-Var03 and Tiger-Var04) was carried out in this study, with the aim of analysing some of its chemical properties and amino acids. The organoleptic properties of the juice samples were also investigated. The pH of the juice samples ranged between 6.57 and 6.61, with the Tiger-Var01 sample having the highest value. Juice sample from Tiger-Var03 recorded higher ash content (%) of 0.39 than others while Tiger-Var04 had the highest protein of 2.51. There was no significant difference (p>0.05) between most of the chemical properties of the juice samples. Microbial analysis showed that counts (log cfu/ml) of between 3.45 and 4.27 were recorded for the juice samples, with Tiger-Var04 having the highest count. Yeast and mould counts were below 2.6 while counts of coliforms and staphylococci were below 2.0. Glutamic acid was present in higher concentrations (> 10 g/16 g N) than others in all the tigernut juice samples. Other amino acids that were present in considerable quantities include aspartic acid, arginine, leucine and serine, each of which occurred at levels higher than 3 g/16 g N in all samples. Essential amino acids such as leucine, isoleucine, threonine and valine were recorded in the tigernut juice samples, suggesting that tigernut could offer some amino acids needed by the body. Mean scores were higher than 5.0 in all the organoleptic attributes tested. It was concluded that acceptable juice could be produced from the four tigernut varieties.