Sky Journal of Food Science Vol. 7(2), pp. 030-036, July, 2019, Available online http://www.skyjournals.org/SJFS

©2019 Sky Journals

 

Full Length Research Paper

Proximate composition, physical and sensory properties of biscuits produced from blends of maize (Zea mays) and tigernut (Cyperus esculentus) flour
 

Patience C. Obinna-Echem* and Enighe S. Robinson

 

Department of Food Science and Technology, Faculty of Agriculture, Rivers State University, P.M.B 5080, Port Harcourt, Rivers State, Nigeria.
 
 

Accepted 15 July, 2019

 

Abstract

 

Physical, proximate and sensory properties of biscuits produced from different blends of maize and tigernut flour were evaluated. The blends (Maize flour: Tigernut flour) were: A - 100:0; B - 90:10; C - 80:20; D - 70:30; E - 60:40; F - 50:50. Diameter, height, weight, spread ration, bulk density and dispersibility of the maize-tigernut biscuits ranged from 4.00 – 4.05cm, 0.30 – 0.60cm, 16.42 - 20.99g, 6.66 – 10.05, 0.61 - 0.65g/ml and 75 – 78% respectively. Moisture, protein, fat, crude fibre, ash and carbohydrate respectively, were 3.70 - 4.60%, 3.94 -11.72%, 21.17 - 24.17%, 1.21 - 2.32%, 2.03 - 3.38% and 55.52 - 66.27%. Energy varied from 471.37 497.21 Kcal/100g. Sample E with 40% tigernut flour was significantly (P≤0.05) the highest in protein and least in carbohydrate. There was slight to moderate degree of likeness for the sensory attributes (aroma, appearance, colour, crispness, flavour, mouthfeel, texture and overall acceptability) of the biscuits with the aroma, colour, flavor and mouthfeel of sample E significantly (P≤0.05) the greatest. Substitution of up to 40% oftigernut  flour could form a basis for preference in the production of maize-tigernut biscuits. This will serve as a means of value addition to tigernut a less utilized tuber.
 

Key words: Tigernut flour, maize flour, biscuits, proximate composition, physical and sensory properties.

 

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Robinson ES

 
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Obinna-Echem PC

Robinson ES