Nutritional evaluation and sensory attributes of biscuit fortified with tiger nut tubers (cyperus esculentus l. )‎ flour

Abstract EN

Tiger nut tubers (Cyperus esculentus L.) flour have long been recognized as one of the best nutritional crop that can be used to augment a diet.

Biscuits are the most popular bakery item consumed by nearly all sections of society .This investigation was performed to study the nutritional quality of tiger nut tubers flour (TNTF) and biscuit blends fortified with varying amounts of TNTF at three levels, (10, 20 and 30%).

Proximate chemical composition, minerals, amino and fatty acids composition were determined.

TNTF is a good source of protein, oil, ash and crude fiber compared with wheat flour.

Furthermore, it also contains valuable amounts of minerals such as phosphorus, potassium, and magnesium (185.33, 216.68, and 169.26 mg/100 g on a dry weight basis) respectively.

The major indispensable (essential) amino acids were leucine (0.24 g/100g) and Valine (0.21 g/100g).

Also, TNTF contains a high percentage of unsaturated fatty acids (79.94%), especially oleic acid (70.34%).

Crude protein, crude oil, ash, and crude fiber contents increased in biscuit products in contrast, moisture and carbohydrate values decreased gradually with an increment of the wheat flour substitution level using the TNTF.

Biscuits fortified with different levels of TNTF had the highest amount of all minerals, indispensable and dispensable amino acids, some unsaturated fatty acids like oleic acid followed by linoleic acid and Palmitoleic acid compared with the control biscuit.

The results of the sensory evaluation showed that replacement of TNTF until 30% is acceptable, while biscuits fortified with 20% TNTF recorded the highest overall acceptability.

This study reveals that tiger nut tubers flour could be used in the production of biscuits with special dietary needs.