International Journal of Agriculture and Nutrition

Vol. 1, Issue 4, Part A (2019)

Quality evaluation of biscuit from wheat-tiger nut composite flour

Author(s):

Kwaghsende GS, Ikala GU, Ochelle PO

Abstract:

The quality evaluation of biscuit from wheat-tiger nut composite flour was carried out. Biscuit was prepared from varying proportion of 100%, 90%, 80%, 70%, and 60% wheat flour substituted with 0%, 10%, 20%, 30% and 40% tiger nut flour respectively. The biscuit samples were analyzed for the chemical composition, physical, sensory and functional properties on the blends. The tiger nut flour addition increased (p<0.05) significantly the moisture content (4.64 – 5.16). Sensory evaluation showed that although there was significant (p<0.05) increase in the nutritional content of the biscuit, the overall acceptability of all biscuit samples decreased with increasing level of tiger nut flour.

Pages: 24-29  |  1268 Views  601 Downloads

How to cite this article:
Kwaghsende GS, Ikala GU, Ochelle PO. Quality evaluation of biscuit from wheat-tiger nut composite flour. Int. J. Agric. Nutr. 2019;1(4):24-29. DOI: 10.33545/26646064.2019.v1.i4a.19
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