Despite its nutritional potential, Tiger nut remains under-utilized. This study examined the interactive effects of soaking time (24–72\,h) and microwave power (100–280\,W) on its proximate composition using response surface methodology. Commercial tubers (14.33% moisture) were rehydrated to 38.6–46.8% moisture via soaking and then microwave-dried at 2.45\,GHz. Proximate composition was determined by AOAC methods. Ash, fat and carbohydrate followed linear models (\(p<0.0001\)); fiber followed a two-factor interaction model (\(p<0.0001\)); protein showed quadratic behavior (\(p=0.0006\)). Multi-response optimization identified 48\,h soaking and 190\,W power as optimal (desirability=0.87... More >