ABSTRACT
This
work focused on the production of biscuits using different ratios of sprouted
tigemut flour and wheat flour. Biscuit with different degrees of colours,
taste, texture, crispness and general acceptability were produced using
composite flour at the ratio of 10: 90, 15: 85, 20: 80, 30 : 70, 50 : 50 and
100 : 0. The proximate composition of the composite flour showed that there was
a significant difference (P<0.05) in the protein content at the different
levels of sprouted tiger flour inclusion. The blend with 50 : 50 composite
flour have the highest protein content of 17.44%, while the lowest protein
content was obtained from the blend with 10:90 (I 1.29%) flours. The fibre
content of the flour also was significantly difference (P<0.05) except for
the flour with the I 0:90 and 20 : 80 inclusion. Also all the other nutrients
like fat, moisture, dry matter and carbohydrate were significantly different
among the different blends. The 10:90 composite flour has the highest
carbohydrate content of 64.65% while the 30:70 had the lowest carbohydrate
(43.64%). The fat content of the sample range between 13.42- 14.24%, moisture
content was between 7.0- 9.5% while the ash content of the flours was between
0.92- 1.34%. The functional properties of the composite were with varying
degrees of difference with oil absorption capacity of 10 : 90 blends
significantly different (1.25%) while the other blends had no significant
different (P>0.05). The swelling index had the highest value of 1.18 from
the 20:80 blend and lowest 1.09% was obtained from 10:90 blends. The bulk
density showed a higher value of 0.763% from the 15.85 blends. The gelation
capacity of the flours ranged from 72.32- 85.29% while the water absorption
capacity was between 7.72- 36.60%. The proximate composition of the biscuit
showed a high protein content for the biscuit produced with 50:50 (8.26%)
composite flour while the lowest protein content was 4.67%. The carbohydrate
content of the all the biscuit samples were the same with biscuit produced with
20 : 80 and 30 : 70. The fat content of the biscuit showed a significant
different (P<0.05) for biscuit with 30:70 and 10:90 composite flours. The
sensory analysis of the biscuit showed that the blend of 15:85 had best sensory
attribute and sample 10:90 had the least sore in terms of general
acceptability.
EGBE, E (2024). "Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica 0. . Repository.mouau.edu.ng: Retrieved Oct 10, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-sprouted-tigernut-incorporation-at-different-levels-on-wheat-biscuit-quality-egbe-veronica-0-7-2
EGBE, EGBE. ""Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica 0. " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 19 Aug. 2024, https://repository.mouau.edu.ng/work/view/effects-of-sprouted-tigernut-incorporation-at-different-levels-on-wheat-biscuit-quality-egbe-veronica-0-7-2. Accessed 10 Oct. 2024.
EGBE, EGBE. ""Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica 0. ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 19 Aug. 2024. Web. 10 Oct. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-sprouted-tigernut-incorporation-at-different-levels-on-wheat-biscuit-quality-egbe-veronica-0-7-2 >.
EGBE, EGBE. ""Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica 0. " Repository.mouau.edu.ng (2024). Accessed 10 Oct. 2024. https://repository.mouau.edu.ng/work/view/effects-of-sprouted-tigernut-incorporation-at-different-levels-on-wheat-biscuit-quality-egbe-veronica-0-7-2