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.
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.