Abstract
The chemical properties of the high quality cassava-tigernut composite flour, as well as the physical and quantitative descriptive sensory properties of the extruded snack therefrom, were investigated. Extruded snacks were procesed from different blends of high quality cassava flour (HQCF) and tigernut composite flour at the ratio of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70 and 20:80, 100% HQCF and 100% tigernut flour. The extrudates were produced using a single screw laboratory extruder at constant feed moisture (27%), screw speed (60 rpm) and barrel temperature (80°C). Addition of tigernut flour improved some chemical and physical qualities of the extrudates and the study concluded that an acceptable extruded snacks can be produced from high quality cassava-tigernut flour blends.
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