Quality Evaluation of Biscuits Made from Amaranthus Seed (Amaranthus spp) and Tiger Nut (Cyperus esculentus lativum) Flour Blend.
Ayo J. A., Awogbenja M. D., Gbuusu B., Akaahan S. P., Gani I. A.
Asian Journal of Food Research and Nutrition · pp. 681–694 · Published 8 Nov 2023
Abstract
This study investigated the production of flour and biscuit from blends of amaranth grain and tiger nut flours. The blend biscuits produced were analyzed for chemical composition properties. The tiger nut was substituted into amaranth grain flour at 5, 10, 15, 20 and 25% to produce amaranth grain-tiger nut flour blend which was used with other ingredients (fat, salt, baking powder and sugar) baked at 160oC to produce amaranth grain-tiger nut biscuits. The chemical composition, physical and sensory properties of the biscuit were determined [1]. The moisture, protein and carbohydrate content of the blend biscuit decreased from 9.38 to 8.58, 18.90 to 16.68 and 59.97 to 58.17 %, respectively, with the increase in added tiger nut (0 to25%). The fat, fibre and ash content of the blend biscuit increased from 6.87 to 10.41, 2.22 to 3.23 and 2.26 to 2.99% respectively with increase in added tiger nut flour. The flavonoids, lycopene, β-carotenoid and total carotenod content result increased from 2218.60 to 2277.60, 0.22 to 1.47, 0.93 to 2.23 and 12.79 to 27.19 mg/100g respectively, with increase in added tiger nut flour. The blend biscuit (25% tiger nut) had the highest values of fat, crude fibre and ash (10.41, 3.23 and 2.93%). The tiger nut incorporation had significant effects and could contribute to the improvement of the flour blend biscuits properties. The addition of tiger nut flour to amaranth seed flour in the production of biscuits has relatively improved the nutrient contents, particularly the fibre and phytochemicals (flavonoids, lycopene and β-carotenoid). Also the crispiness of the blend biscuit was greatly improved. The biscuit was accepted up to 25% of the tiger nut flour.
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