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.