Production of Gluten-free Cookies from Blends of Malted Sorghum ( S. Bicolor ) and Tiger Nut (Cyperus esculentus ) Flour

Abstract

Celiac disease which is intolerance to gluten in consumption of gluten food causes damage to the absorptive surface of the small intestine leading nutritional deficiencies but consumption of gluten-free foods is the only treatment for celiac disease. Two gluten-free grains (sorghum and tiger nut) were selected based on their abundance, under-utilization in Nigeria as well as their nutritional benefits. Sorghum grain was malted and the malted sorghum grain and tiger nut were processed into flour, mixed together at different proportions of 90:10%, 80:20%, 70:30%, 60:40% respectively for cookies production while 100% malted sorghum flour was used as control. The functional properties of the flour as well as the proximate, physical properties and sensory acceptability of the cookies were determined using standard analytical methods and data were analyzed using statistical software package. Results revealed significant (p 0.05) between the TNF inclusion samples. Significant (p 0.05) difference in the spread ratio of the cookies, all the samples were acceptable with 40% TNF inclusion having highest acceptability in terms of colour, taste, crispiness, crunchiness with overall acceptability of 7.40. The result obtained from this study showed that cookies from malted sorghum and tiger nut flour were acceptable, therefore the combination of both malted sorghum and tiger nut flour in cookies production will help to enhance the utilization of both crops, it will help to reduce wheat importation in countries that don’t grow wheat and it is of advantage to people suffering from celiac diseases due to the absent of gluten in the cookies.