Production and Quality Evaluation of Acha-tigernut Composite Flour and Biscuits

Abstract

The research is aimed at adding value to acha based biscuits using less known and underutilizedcrops such as tigernuts. The objective of the study was to addvalue to acha based biscuitsTiger(brown) seeds were sorted, washed and oven dried(450C for 12hrs), milled(Attrition Mill) andsieved.Acha grains were washed, destoned, dried(450C), milled and sieved. The tigernut flour wassubstituted at 2, 4, 6, 8 and 10% into achaflour to produce tigernut-acha composite flour and100% acha as the control sample, used for production of biscuits with the addition of otheringredients (baking fat, baking powder, salt and water). Powdered date palm was used instead ofsucrose (sugar).Functional and pasting properties of the composite flour and chemical, physicaland sensory properties of composite biscuits were determined. Bulk density, oil absorptioncapacity, swelling power, swelling index, and foaming capacity increased from 0.772to 0.91, 0.64to 0.68, 235 to 370%, 3 to 9, 5.56 to 10.53 and 5.566 to 10.105,respectively with an increase in the added tigernut flour. Peak, tough.Breakdown, final viscosity and set back values decreasedfrom 1322 to-925, 1049 to 803,270 to 122, 2677to 2158 and 1628 to 1356RVA, respectively, withan increase in the added tigernut flour. The spread ratio and break strength increased (5.2-5.9)and decreased (0.515 to 0.315kg), respectively with an increase in the added tigernut flour. Theprotein, ash,moisture and carbohydrate contents of the composite biscuits decreased from 6.04 to5.22, 2.12 to 1.96, 9.42 to 8.81 and 68.84 to 66.46% respectively, while the fat, crude fibre andenergy content increased from 13.58 to-17.57, 2.06 to 4.01% and 421.72 to444.77cal/g,respectively, with increase in added tigernut flour. The average means scores for taste, aroma,colour, and general acceptability decreased, while an increase were observed for other assessedattributes. Addition of tigernut flour improvedthe fibre, fat and energy content as well as the crispiness and texture of ach-tigernut biscuits