ABSTRACT
The study was to analyze the chemical composition and sensory evaluation of biscuits
produced from wheat flour, tigernut and dates pulp blends. Five (5) formulations of biscuits
were prepared (a) (70% wheat flour + 20% tiger nut flour, 10% date flour); (b) 65% wheat
flour + 25% tiger nut + 10% date flour; (c) 60% wheat flour + 30% tiger nut + 10% date
flour, (d) 50% wheat flour + 40% tiger nut + 10% date flour and (e) 100% wheat flour. The
proximate composition; vitamin contents (pro Vitamin A, B1 , C and E); minerals (Calcium,
Iron, Sodium, Zinc and Potassium), and anti-nutritional composition (tannin, hydrogen
cyanide and saponin) were determined. Result showed significant (p<O.OS) difference in
terms of dry matter, moisture content, crude protein, fat, crude fibre, carbohydrate content
ash and energy level, vitamin A, Bi, C, B; sodium, calcium, potassium and saponin and
hydrogen cyanide were all significantly (p<0.05) different while tannin showed no
significantly (p<0.05) difference. Results also showed that Sample D, biscuits prepared
with 50% wheat, 40% tiger nut and 10% of date flour had the highest sodium, potassium
and energy value. Also, Sample A prepared with 70% of wheat flour, 20% of tiger nut and
10% of date flour significantly had appreciable value of carotenoid, zinc and vitamin C.
For sensory evaluation, Sample C, biscuits biscuit prepared with 60% wheat flour, 30%
tiger nut and 10% date flour showed significant (p<0.05) difference in texture, flavour,
taste and general acceptability; therefore the result of the present study showed that the
addition of tiger nut, date pulp and wheat blends in biscuits formulation will appear to be
promising to the consumer who will be accustomed with blends and this will improve the
protein intake level of the consumers. The findings of the study recommended that biscuits
industries should embark upon using wheat flour, tiger nut and date pulp in the ratio
60:30:10% in producing biscuit as this will increase intake of its important macro and
micro nutrients.
OKAFOR, O (2021). Chemical Analysis And Sensory Evaluation Of Biscuits Produced From Wheat Flour, Tiger Nut And Dates Pulp Blends. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/chemical-analysis-and-sensory-evaluation-of-biscuits-produced-from-wheat-flour-tiger-nut-and-dates-pulp-blends-7-2
OLUCHI, OKAFOR. "Chemical Analysis And Sensory Evaluation Of Biscuits Produced From Wheat Flour, Tiger Nut And Dates Pulp Blends" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Jun. 2021, https://repository.mouau.edu.ng/work/view/chemical-analysis-and-sensory-evaluation-of-biscuits-produced-from-wheat-flour-tiger-nut-and-dates-pulp-blends-7-2. Accessed 24 Nov. 2024.
OLUCHI, OKAFOR. "Chemical Analysis And Sensory Evaluation Of Biscuits Produced From Wheat Flour, Tiger Nut And Dates Pulp Blends". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Jun. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-analysis-and-sensory-evaluation-of-biscuits-produced-from-wheat-flour-tiger-nut-and-dates-pulp-blends-7-2 >.
OLUCHI, OKAFOR. "Chemical Analysis And Sensory Evaluation Of Biscuits Produced From Wheat Flour, Tiger Nut And Dates Pulp Blends" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-analysis-and-sensory-evaluation-of-biscuits-produced-from-wheat-flour-tiger-nut-and-dates-pulp-blends-7-2