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Bioscience Research Communications Vol. 21, No. 3, June 30, 2009 Printed in Nigeria 0795-8072/2009 $12.00 + 0.00 2009 Klobex Academic Publishers http://www.klobex.org/brc
BRC 2009053/21307
ABSTRACT: Biscuits were produced from composite flour comprising of three varying proportions of blends of flours from locally available crops; Tiger nuts, Sorghum and Ground nuts. Sensory evaluation was carried out to determine the acceptability of the products based on their taste, texture and flavour. The result shows that there are no significant differences between the products A, B, C and D. Biscuits A, B, C and D produced contained fat (23.69%, 20.84%, 19.25% and 19.17%); moisture (6.16%, 4.33%, 3.08% and 4.60%); fibre (1.20%, 1.06%, 0.81% and 0.35%); ash (1.36%, 1.70%,1.61% and 0.99%); protein (8.75%, 8.86%, 8.97% and 9.29%) and carbohydrate (60.05%, 64.28%, 67.09% and 65.95%) respectively. Key words: Tiger nut, Sorghum, Ground nut; Biscuit.
Introduction
Nigerians like the taste of baked foods, all have become an essential part of the diet. Most of the biscuits produced in this country are from wheat flour [Wade, 1988]. Biscuits are nutritive snacks obtained from dough which is transformed in to light porous easily digestible and more appetizing product through the application of heat in an oven. They are made from flour, sugar, milk, fat, flavouring agents and other chemical additives. Biscuits can be served with either soft drinks, tea or taken between meals like any other snack [Wade, 1988]. Wheat flour, the main ingredient for biscuits, is prepared in flourmills from wheat imported mainly from United States of America. This importation places a considerable burden on the foreign exchange reserves of Nigerias economy. In an effort to help the third world countries reduce or stabilize their importation, the FAO in 1957 started a study on the technological feasibility of the use of composite flours for the production of biscuits, bread and pastry products [Wade, 1988]. Tiger nut (Cyprus esculentus), is a weed from Cyprus. It is otherwise known as earth almonds. There are two types; the dark or black type and the light brown or yellowish type. Each may be eaten raw or roasted or processed in to a drink commonly called kunun aya in Northern Nigeria. Raw tiger nuts contain 41.40% carbohydrate, 13.30% fat, 3.20% protein, 3.90% fibre, 2.00% ash and 40.80% moisture [Kordylas, 1988] Sorghum, Guinea corn or Great millet (Sorghum bicolor) is the worlds third important food grain being exceeded in the use for food after wheat and rice [Thekoronye and Ngoddys, 1985]. It is widely cultivated in Northern Nigeria [Shuaib, 1992] and used in the production of food and local alcoholic drinks
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Weighing
Mixing
Baking
Cooling
Packaging
Storage
Proximate Analysis of the Biscuits Ash, Moisture, Fat and Crude Fibre contents were determined as described [A.O.A.C., 1980] while crude protein content was determined by micro Kjeldahl method [Pearson, 1971]
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References
Ado, G. A. (1989): Chemical Constituents of Wheat, An Unpublished dissertation submitted to the Department of Food Technology, Kaduna Polytechnic, p 1 2 A.O.A.C (1960, 1980): Official Methods of Analysis, 9th and 13th editions Washington D.C. pp 469, 205 207 Desrosier, W. N. (1988): Elements of Food Technology, West Port, Connecticut, USA, AVI Publishing company, pp 467 473 Kordylas, M. (1988): Processing and Preservation of Tropical and Subtropical Foods, Britain, Cactmillan Publishers, pp 605 611 Namoda, T. (2000): Technical scope, A vocational Journal of the Fed. Poly. Kaura Namoda, vol. 4, no.1, pp 32 37 Pearson, D. (1976): Chemical Analysis of Foods, 7th edition, Edinburgh, Churchil Living Stone, pp 204 210 Purseglove, L. W. (1972): Tropical Crops monocotyledons, Longmann group ltd., London, p 120 Shuaib, A. (1992): Production of Biscuits from Tiger nuts, An unpublished work, Department of Food Technology, Kaduna Polytechnic, pp 26 35 Thekoronye, A. I. and Ngoddy P. O. (1988): Intergrated Food Science and Technology for the Tropics, MacMillan Publishers, London, pp 179 180, 249.
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