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
ofthe 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 (11.29%) flours. The fibre content of the flour also was
significantly difference (P<0.05) except for the flour with the 10:90 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 - 1424%, moisture content was between 7.0 - 9.5% while the ash
content ofthe 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 die 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 ofthe biscuit showed a
significant different (P<0.05) for biscuit with 30:70 and 10:90 composite
flours. The sensory analysis ofthe biscuit showed that the blend of 15:85 had
best sensory attribute and sample 10:90 had the least sore in terms ofgeneral
acceptability.
EGBE, E (2024). Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica O. Mouau.afribary.org: Retrieved Nov 12, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-sprouted-tigernut-incorporation-at-different-levels-on-wheat-biscuit-quality-egbe-veronica-o-7-2
EGBE, EGBE. "Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica O" Mouau.afribary.org. Mouau.afribary.org, 23 Oct. 2024, https://repository.mouau.edu.ng/work/view/effects-of-sprouted-tigernut-incorporation-at-different-levels-on-wheat-biscuit-quality-egbe-veronica-o-7-2. Accessed 12 Nov. 2024.
EGBE, EGBE. "Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica O". Mouau.afribary.org, Mouau.afribary.org, 23 Oct. 2024. Web. 12 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-sprouted-tigernut-incorporation-at-different-levels-on-wheat-biscuit-quality-egbe-veronica-o-7-2 >.
EGBE, EGBE. "Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica O" Mouau.afribary.org (2024). Accessed 12 Nov. 2024. https://repository.mouau.edu.ng/work/view/effects-of-sprouted-tigernut-incorporation-at-different-levels-on-wheat-biscuit-quality-egbe-veronica-o-7-2