Tigernut Flour Research Articles

Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

ABSTRACTThis study was carried out to investigate the effects of wheat flour substitution with tigernut flour in bread production. Bread was baked from the composite flour and was analyzed for proximate composition, physical properties, and sensory quality, while staling characteristics were determined on composite bread samples stored for four days. There were significant differences (p < 0.05) in the proximate composition of bread samples. The physical properties of the bread decreased with addition of tigernut flour. Sensory quality decreased with increase in tigernut flour inclusion for all the attributes. As substitution of tigernut flour increases, the hardness of the composite bread increases during storage days. Crust moisture increased, while crumb moisture decreased during storage. Incorporation of tigernut flour into wheat flour led to a reduction in oven spring, loaf weight, loaf volume, specific volume, and crumb moisture, with a corresponding increase in hardness, crust moisture, fiber, and mineral content. However, tigernut flour could be incorporated up to 8% level in the formulation of bread without affecting its overall acceptability.

Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.

Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney beans, 6.352% tigernut flours), run 7 (85.000% pearl millet, 10.000% kidney beans, 5.000% tigernut flours) and run 13 (75.000% pearl millet, 20.000% kidney beans, 5.000% tigernut flours). The pasting characteristics and rheological evaluation of the optimized blends were further evaluated in rapid visco units (RVU). Run 7 had the overall best pasting characteristics; peak viscosity (462 RVU), trough (442 RVU), breakdown viscosity (20 RVU), final viscosity (975 RVU), setback (533 RVU), peak time (5.47 min) and pasting temperature (89.60 °C). These values were found to be better than several composite flours consisting mixture of wheat and non-wheat crops. In addition, the rheological characteristics (measured by Mixolab) showed that run 7 is the best in terms of dough stability, swelling, water absorption and shelf stability. Composite flour with 85% pearl millet flour in addition to kidney beans and tigernut flours could therefore serve as a viable alternative to 100% wheat flour in bread production.

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

AbstractWheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents. The proximate and compositions were optimized using optimal model design of response surface methodology. The independent variables were wheat flour (60–77%), plantain flour (92–37%) and tigernut flour (3–10%). The optimum blends, that is, blends with overall best protein, fibre and minerals contents were chosen for subsequent analyses (functional properties, amylose and amylopectin contents, resistant starch, dietary fibre, pasting characteristics and antioxidant properties). The control was 100% wheat flour. From the results, the optimum blends obtained were runs 2 (70% wheat, 20% plantain and 10% tigernut flours), 13 (77% wheat, 20% plantain and 3% tigernut flours) and 15 (65.66% wheat, 29% plantain and 5.33% tigernut flours) with overall best ash, fibre, protein and mineral contents. Substitution of wheat flour with plantain...

Mineral and Antinutrient Content of High Quality Cassava-Tigernut Composite Flour Extruded Snack

This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour. The extruded snacks were produced using a single-screw laboratory extruder at constant feed moisture (27%), screw speed (60 rpm) and barrel temperature (80C). It was observed that the extrudates had higher values for mineral composition (phosphorus, calcium, magnesium, potassium and iron) than the composite flour which showed that extrusion cooking improves the absorption of the minerals. The antinutrient (tannin, phytate, saponin, oxalate, alkaloids and total phenolic) contents of all the flour blends significantly (P < 0.05) increased with tigernut flour inclusion. Extrusion cooking resulted in significant (P < 0.05) reduction in the antinutrients of the extrudates. The study showed that extrusion cooking reduced the antinutritional factors thereby increasing the bioavailabilty of minerals. Also, the minerals were not affected by the extrusion cooking process probably because minerals are heat stable. Practical Applications Findings from this study have potentials to increase the productivity and value addition to tigernut, an underutilized plant specie. The snack produced is also a good alternative gluten free product.

Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat fresh egg tagliatelle. Durum wheat semolina was replaced by 10, 20 and 30% (w/w) of TNF and the resultant tiger nut tagliatelles were compared to traditional pasta (100% durum semolina). The maximum substitution level was chosen in order to obtain tagliatelle with fair techno-functional properties and acceptable sensory quality. In addition, the 30% substitution level assures a product with more than 3% of fiber content. The cooking properties, texture, colour attributes, sensory profile and water uptake kinetics of tagliatelle were evaluated. The proximate chemical composition and particle size distribution of raw materials was assessed as well. The higher cooking loss, water absorption ratios and swelling indexes associated with higher substitution levels of TNF resulted in a darker and stickier product, with a lower firmness, hardness and cohesive structure. The overall acceptability of tiger nut pasta depends more on visual and textural characteristics than on taste. No significant changes on the initial water absorption rate during cooking were observed between the control and tiger nut pasta.

Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tiger-nut (Cyperus esculenta) flour.

Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75–85%), soy flour (10–20%), and tigernut flour (5–10%); while the responses were proximate composition and mineral contents. Three blends were selected from optimization results; runs 2, 7, and 11. The functional properties, pasting properties, antioxidant, antinutritional, and amino acid profile of the three blends were evaluated. In addition, sensory evaluation of the cookies produced from the three blends was determined. The results (75/100 g toasted maize flour, 20/100 g soy flour, and 5/100 g tigernut flour) had 16.4/100 g protein, 4.2/100 g ash, 3.5/100 g moisture, 58.5/100 g carbohydrate, 3.0/100 g crude fiber, 14.4/100 g fat, 30.20 ppm calcium, 38.90 ppm potassium, 0.25 ppm manganese, 1.91 ppm iron, 0.14 ppm copper, and 0.98 ppm zinc contents. It also had best overall acceptability.

Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Tigernut is considered a good source of bioactive compounds as well as its health benefits and nutritivevalue. In the present study, tigernut tubers were dried, milled to produce tiger nut flour (TNF) and incorporated incrackers, replacing 10, 20, 30 and 40% of wheat flour to formulate samples TF1, TF2, TF3 and TF4. Total phenoliccontents, physical, chemical and sensory characteristics of the produced crackers were determined. The phenolic andflavonoid compounds in TNF and TF4 were identified and quantified by HPLC. The results showed that TNF additiongradually increased the total phenolic contents of TF1, TF2, TF3 and TF4 samples to be 1.33, 1.39, 1.44 and 1.51 mgGAE/g, respectively compared to that of control sample (1.29 mg GAE/g). Pyrogallol, ellagic and benzoic were thepredominant phenolic compounds, whereas luteo-6-arbinose-8-glucose and acacetin were the major flavonoidcompounds in the tigernut crackers. The increase in TNF ratio led to an increase in the nutritional value but alsonegatively affected the physical properties of crackers by reducing spread ratio and breaking force. All crackers sampleshad satisfactory sensory acceptance except that contained 40% TNF.

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

Abstract The study was carried out to assess the nutritional quality and palatability of bread after partially substituting wheat flour (WF) with sweet potato (SF) and tiger nut (TF) flours. Sweet potato (yellow fleshed) and tiger nut flours were used to substitute wheat flour at 5, 10, 15 and 20% level each. The bread quality of each of these composite flours evaluated on the basis of their nutritional quality, physical properties and acceptability by consumers. The findings indicate slight decrease in the protein content of the bread samples with increasing sweet potato and tiger nut supplementation (6.97% in 100% wheat flour to 3.80% in 20% level of substitution) while crude fibre content increased with increased sweet potato and tiger nut substitution (2.29% in 100% WF to 2.80% in 20% substitution) but there was no significant change (&lt;0.05) in the ash and fat contents. Carbohydrate which was the major component ranged from 73.47 – 79.42%. Findings on the study on the functional properties showed that water absorption capacity increases with increase in the level of sweet potato and tiger nut substitution (0.54g/ml in 100% WF to 1.12g/ml in 20% level of substitution). The loaf volume and specific volume of the bread samples decreased significantly with increase in the level of substitution with sweet potato and tiger nut and it ranged from 320cm3 (in 100% wheat flour) – 216cm3 (in 20% substitution) and 1.55cm3/g (in 100% wheat flour) to 0.98cm3/g (in 20% level of substitution) respectively. Bread from 100% wheat flour scored the highest in all the sensory properties evaluated. There was no significant difference between the control and bread from 5% level of substitution in terms of all the sensory parameters evaluated however bread from higher levels of substitution varied significantly with the control. All the bread samples were acceptable in all the parameters evaluated except bread from 20% level of substitution. The study concludes the potential health and sensory benefits of partial substitution of sweet potato and tiger nut to wheat flour in bread making through improved fibre content, improved taste and to promote sweet potato and tiger nut utilization.

Antioxidant properties and consumer acceptability of pearl millet – tiger nut biscuits

Purpose – This paper aims to focus on the antioxidant properties and consumer acceptability of biscuits produced from pearl millet (PM)–tiger nut (TN) composite blends, with the aim of encouraging the use of these under-utilised food crops in producing value-added products with nutraceutical potential. Design/methodology/approach – PM grains and TN seeds were processed into flour and blended at ratios: 15:85 (A), 20:80 (B), 25:75 (C), 30:70 (D), 35:65 (E), 40:60 (F), 45:55 (G), of PM to TN using response surface methodology. The antioxidant properties of the biscuits produced from the flour blends were determined using standard methods, and data obtained were subjected to analysis of variance (ANOVA); differences of means were separated using Duncan multiple range test. The biscuits were subjected to sensory evaluation using 50 untrained panellist and results statistically analysed. Findings – The total phenolic content (TPC-mg/GAE) of PM–TN flour blends ranged from 2.65-4.95 (A-G), with an average TPC of 3.85. In PM–TN biscuits, total phenolic values ranged from 1.20-3.42 (A-G), with an average of 2.39. The 2,2′-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities (μmolTEAC/g) of PM–TN flour blends ranged from 26.7-36.4 (A-G), and the values for biscuits ranged from 28.5-38.6 (A-G). There was a highly significant correlation, r = 0.811(p &lt; 0.001) and r = 0.913 (p &lt; 0.001) between phenolic content and antioxidant activity for flour and biscuit, respectively. The effect of in vitro digestion of biscuits on the antioxidant assays viz-a-viz: TPC and ABTS radical scavenging activities were also investigated. The order of phenolic release was enzymic &gt; aqueous &gt; ethanolic digest for TPC, while for ABTS, the order of release was enzymic &gt; ethanolic &gt; aqueous. The highest values for antioxidant properties were found in the simulated in vitro enzyme digested biscuits. Consumer acceptability revealed that the overall acceptability scores of the biscuits were not significantly different except for biscuit sample G. Originality/value – The paper has demonstrated the antioxidant potentials and consumer acceptability of PM–TN biscuits. It also shows the effect of in vitro digestion on the antioxidant activities of the biscuit and its potential health benefit, as a source of antioxidant.

Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks

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.

Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

Chickpea protein has good emulsifying properties, which improve gluten-free bread volume. Tiger nut is a tuber with high lipid content of healthy fatty acid profile. Taking into account these characteristics, the effect of chickpea and tiger nut flours addition to gluten-free batters and breads in order to partially or totally replace emulsifier and/or shortening in gluten-free formulations has been studied. Four formulations were compared: corn starch; 7.8 g/100 g chickpea flour and corn starch; 8.6 g/100 g tiger nut flour and corn starch; 7.8 g/100 g chickpea flour + 8.6 g/100 g tiger nut flour and corn starch. The combination of three levels of shortening (5, 2.5 and 0 g/100 g) and three levels of emulsifier (2, 1 and 0 g/100 g) was evaluated in each basic formulation. Chickpea flour increased bread specific volume but tiger nut flour reduced it. When chickpea protein and emulsifier were added in the formulation, shortening increased G′and specific volume, and reduced initial crumb firmness. Bread elaborated with both chickpea and tiger nut flour maintained its baking characteristics (bake loss, specific volume, crust and crumb color and, crumb hardness) even when shortening and/or emulsifier were reduced or eliminated.

Effect of tiger nut-derived products in gluten-free batter and bread.

Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G' of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm(3)/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L(*) = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products.

Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredients in Gluten Free Biscuit

The effect of using tiger nut flour to improve the functional properties of gluten-free biscuit was explored. Corn flour in the biscuit formulation was replaced at three levels, 10, 20, and 30% with tiger nut flour (TNF). Biscuit containing only corn flour was used as control. Prepared biscuits were analyzed for their proximate composition, physical properties, diameter, thickness, color, texture, and were subjected to measurements using differential scanning calorimetery (DSC) and scanning electron microscopy (SEM). Incorporation of tiger nut flour resulted in a significant increase in fibre and ash contents and in a decrease in protein content. The spread ratio of the biscuits increased significantly by increasing TNF content, which is considered a desirable quality attribute. Tiger nut-containing biscuits exhib ited lower total color difference ∆E value compared to the control sample. Thermal characteristics of TNF-containing biscuits differed significantly (P ≤0.05) from the control where TNF resulted in decreased onset gelatinization temperature (To ) and peak temperature (Tp). Furthermore, enthalpies of control biscuits were significantly higher than of those containing TNF; that might be due to partial gelatinization since their enthalpies were smaller than in control biscuits. Measurement of baked biscuits texture showed that hardness and resilience values decreased when TNF content in the biscuit formulation increased. Microscopic observation revealed that TNF-containing biscuits had the most uniform and homogeneous pore distributions. These attributes probably positively influenced the quality with better surface characteristics. The results of this study revealed that incorporating TNF at the ration of 20% resulted in biscuits of superior technological quality expressed in shape, cross section structure, hardness, and surface appearance.

CHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF TIGERNUT (Cyperus esculentus L.) TUBERS

From the obtained results, it can be concluded that tigernut tubers are a good source of oil as well as it contains valuable amounts of crude fibers and minerals such as potassium, phosphorus and magnesium. Chemical and physical properties of tigernut tuber oil were a like to those reported in the literature for different edible oils such as cottonseed, corn, sunflower and olive oils. Tigernut tubers oil has high nutritional value, hence, it contains high percentage of unsaturated fatty acids especially oleic acid and low in linoleic acid, it makes this oil desirable as it is more stable during cooking and frying. It can be recommended to use tigernut tuber oil as safe for human consumption as vegetable edible oils. Also, tigernut flour was evaluated for amino acids content and the results showed that sulfur-containing amino acids gave the minimal score for tigernut flour protein followed by threonine and isoleucine.

Circulating oxidized low density lipoprotein and non-high density lipoprotein cholesterol concentrations in metabolic syndrome Egyptian women before and after specific nutritional therapy.

Aim: To investigate the relation between the metabolic syndrome (MetS), and oxidized low density lipoprotein (ox-LDL) and non-high density lipoprotein cholesterol (non-HDL-C), and to evaluate a dietary therapy composed of a balanced hypocaloric regimen plus a supplement prepared from whole wheat and tigernut flour (Cyperus Esculentus). Material and Methods: Forty two obese Egyptian female volunteers (their mean age was 47.76 ± 0.90) were given a low caloric balanced diet (900-1000 kcal) for 4 weeks, and then the supplement was used to replace Baladi bread during the next four weeks. The metabolic syndrome was diagnosed according to the International Diabetes Federation criteria. Results: The prevalence rate of MetS was found to be 76.2%.The metabolic syndrome was significantly associated with higher levels of total cholesterol (T.cholesterol), LDL-C, ox-LDL and non HDL-C. Significant and sustained reduction in the levels of fasting blood glucose and HbA1c, normalization of lipid profile, and decrease in the levels of ox-LDL were observed after the end of the two periods of the dietary therapy. Conclusion: Metabolic syndrome is associated with higher levels of circulating ox-LDL and non-HDLC. The use of the dietary therapy composed of balanced hypocaloric regimen plus a supplement rich in antioxidants and anti-inflammatory components, reduced obesity and the risky biochemical markers of the MetS.

Chemical and Protein Quality of Soybean (Glycine max) and Tigernut (Cyperus esculentus) Based Weaning Food

Malnutrition and poverty poses a major challenge to low-income families in developing nations and the twin issues are very critical for a growing infant. Commercially processed weaning foods are expensive for these categories of families; hence the objective was to formulate and evaluate the functional, antinutritional and protein quality of composite weaning food based on soybean and tigernut flour. Soybean and Tigernut seeds were processed into flour and three weaning diets: STF1 (Tigernut; 75%, Soybean 15%); STF2 (Tigernut; 65%, soybean 25%) and STF3 (Tigernut; 55%, Soybean 35%) with 10% full cream milk powder (FCM) addition were produced according to FAO/WHO/UNU recommendations. Commercial weaning food (CB) was used as control. Effect of tigernut flour addition on the functional, antinutritional and protein quality of the formulated blends were evaluated using standard methods. The protein quality was evaluated using rat assay. The functional properties of the samples were significantly (P<0.15) different from the commercial sample. STF3 sample had significantly (P<0.05) lower swelling index (SI), Packed bulk density, (PBD), loose bulk density (LBD) and water absorption capacity (WAC) with values of 3.63±0.10, 0.53±0.01 g/cm, 0.32±0.03 g/cm and 187.00 ± 2.10 ml/100g compared to values of 6.14±0.22, 0.55 ± 0.01g/cm, 0.42±0.01g/cm and 374.00 ± 3.40 for commercial sample, respectively. Total oxalic, soluble oxalic acid, phytic acid and tannins values of the diets were significantly (P<0.05) higher than CB, and the lowest values were for STFS. Protein quality indices of the samples showed significant (P<0.05) difference. The NPU, PER, NPR, TD and BV of STF3 compared favorably with CB. STF3 sample supported good growth for the growing rats. The results suggested that STF3 is nutritionally balanced & possessed good growth promoting quality for a growing infant and could be adopted at the house hold-level to curb infant malnutrition and death.

Nutritional and Sensory Characteristics of an Infant Food Based on Soybean Seeds (Glycine max) and Tigernut Tubers (Cyperus esculenta)

Aims: To evaluate the nutritional and sensory characteristics of soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Study Design: Randomized design. Place and Duration of Study: Department of Biochemistry, University of Calabar, between January 2009 and 2010. Methodology: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a 300μm sieve. Tigernut tubers were washed, soaked for 96h, dried and milled into flour (300μm). Three weaning foods; STF1 (Tigernut: 75%; soybean: 15%); STF2 (Tigernut: 65%; Soybean: 25%); STF3 (Tigernut: 55%; Soybean: 35%) with 10% full cream powdered milk (FCM) each were prepared to yield formulated weaning food (FWD). Samples were assayed for proximate, energy, pH, mineral and organoleptic qualities. The control was a commercial brand based on maize, soybean, FCM and additives. Results: Proximate, energy and mineral contents of the samples were different (P<0.05). FWDs contained higher (P<0.05) amounts of protein, ash, fat, fiber, energy and mineral contents than the control. STF3 recorded higher (P<0.05) ash, protein, fiber, calcium, potassium, magnesium, iron and zinc. Among the FWDs, STF3 had higher (P<0.05) panelists ratings for all the sensory attributes and it compared favorably with the control. Research Article British Journal of Applied Science & Technology, 2(4): 356-366, 2012 357 STF3 was rated higher (P<0.05) for overall acceptability compared to the control. The result suggested that STF3 hold a potential promise for the delivery of cheap nutrient dense infant food for low income house-holds. Conclusion: The potential suitability of tigernut flour in weaning food formulation was shown in this study. Although all the formulated diets met the benchmark for infant food, taking into consideration the dietary profile and sensorial ratings, STF3 (Tigernut 55%; Soybean 35%, 10% milk) was found to be the most promising formulation. This indicates that underutilized tigernut tubers could be exploited to produce adoptable household cheap weaning food with soybean that can compare favorably with commercial brand. This could be a sustainable way of curbing malnutrition in sub-Saharan Africa.

Quality of Gluten-Free Bread Formulations Baked in Different Ovens

The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared–microwave combination and conventional ovens. The degrees of the starch gelatinization of breads baked in different ovens were also compared. Conventionally baked breads prepared with tigernut flour/rice flour ratio of 10:90 and the infrared–microwave combination-baked breads prepared with tigernut/rice flour ratio of 20:80 had the most acceptable firmness and specific volume values. These breads had also similar color. Tigernut flour had significantly higher gelatinization temperatures and lower gelatinization enthalpy (ΔHg) values than rice flour (p ≤ 0.05). As rice flour was replaced with tigernut flour, lower ΔHg values were observed in dough samples. Breads baked in both conventional and combination oven had sufficient starch gelatinization degrees ranging from 91% to 94% and from 84% to 85%, respectively.

Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat‐based cake

SummaryThe effect of substituting tigernut flour for wheat flour on the proximate, mineral and pasting properties of the resultant blends and cake quality were studied. The proximate composition of flour blends increased with increasing level of tigernut. Protein increased from 22.30 to 26.93% and fat from 4.17 to 7.21% resulting in an increase in energy value from 342.09 to 390.93 kcal. The pasting properties of the flour blends were affected significantly (P ≤ 0.05) by tigernut substitution. Pasting peak time and temperature decreased with increasing level of tigernut. Mineral elements such as iron and calcium increased from 3.13 to 4.19 and 54.01 to 56.41 (mg 100 g−1) respectively, with tigernut substitution. The weight and volume of cakes increased with tigernut level while batter density and volume index decreased. Acceptable cakes can be made with up to 30% tigernut flour substitution. Such composite cakes may help in reducing protein energy and micronutrient deficiencies.

STUDIES ON TIGER NUT AND IT’S PRODUCTS

The study aimed to know the nutritional value of defatted tiger nut flour and tiger nut oil . Also, use tiger nut flour in cake and biscuit and analysis oil form tiger nut . The study showed that the defatted tiger nut flour had a relatively good amounts of protein (10.1 %) result to extract fat and decreases in fiber. Good amounts of essential amino acids which indicate the high nutritional value of these flour and the results showed a very good source of Iron.. The fatty acid pattern revealed that the saturated fatty acid content was (19.1%) while the unsaturated fatty acid content was (80.9 %). Also the wheat flour was replaced by 25 , 50 and 75% of defatted tiger nut flour and effect of this replacement on the gross chemical composition, mineral and amino acid content. The sensory evaluation of cake and biscuit products (all mixtures) were highly acceptable and having good sensory attributes