Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries


  •  Eke- Ejiofor, J.    
  •  Deedam, J. N.    

Abstract

Cakes and biscuits were prepared from blends of wheat and tiger nut residue flours produced using raw and dry extraction method and substituted at 5%, 10%, 15% and 20% levels. The cakes and biscuits were analyzed for proximate composition, physical characteristics and sensory properties. Results for proximate composition indicated that moisture, fibre, ash, protein and fat contents increased with an increase in tiger nut residue substitution. Ash content for cake increased from 0.93% in sample A (100% wheat flour) to 1.40% in sample E (80% wheat flour: 20% tiger nut residue flour), while ash for biscuit increased from 1.35% in sample A (100% wheat flour) to 1.85% in sample B (95% wheat flour: 5% tiger nut residue flour). Fibre content for cake increased from 1.08% in sample A (100% wheat flour) to 3.15% in sample E (80% wheat flour:20% tiger nut residue flour) as substitution increased, while for biscuit fibre increased from 1.59% in sample A (100% wheat flour) to 3.13% in sample D (85% wheat flour:15% tiger nut residue flour). Moisture content for cake increased from 21.95% in sample A (100% wheat flour) to 28.49% in sample E (80% wheat flour: 20% tiger nut residue flour) while for biscuit moisture increased from 1.08% in sample A (100% wheat flour) to 2.78% in sample B (95% wheat flour: 5% tiger nut residue flour). There was a statistical significant difference in all samples with increase in substitution. Result for physical characteristics showed a significant (p ≤ 0.05) increase in cake volume and spread ratio of biscuit with increase in level of substitution of tiger nut residue flour. Sensory evaluation result for cakes showed sample E (80% wheat flour:20% tiger nut residue flour) as most acceptable for cakes, in terms  of color (4.3), aroma (3.95), taste (4.2), texture (4.05) and general acceptability (4.3) while for biscuits sample B(95% wheat flour:5% tiger nut residue flour) as most acceptable in terms of color (4.15) aroma, (4.0) taste, (4.15) texture (4.3) and overall acceptability (4.35).


This work is licensed under a Creative Commons Attribution 4.0 License.
  • Issn(Print): 1927-0887
  • Issn(Onlne): 1927-0895
  • Started: 2012
  • Frequency: bimonthly

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