Nutritional evaluation and sensory attributes of biscuit fortified with tiger nut tubers (Cyperus esculentus L.) flour

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Department of home economic, faculty of specific education, kafrelsheikh university, Egypt

Abstract

Tiger nuts have long been recognized as one of the best nutritional crops that can be used to augment a diet. Biscuits are the most popular bakery item consumed by nearly all sections of society in Egypt. This investigation was performed to study the nutritional quality of Tiger Nut Flour (TNF) and biscuit blends substituted with varying amounts of TNF at three levels, (10, 20 and 30%). Proximate chemicals composition, minerals, amino and fatty acids composition were determined. TNF is a good source of protein, oil, ash and crude fiber compared with wheat flour. Furthermore, it also contains valuable amounts of minerals such as phosphorus, potassium, and magnesium (185.33, 216.68, and 169.26 mg/100 g on dry weight basis) respectively. The major indispensable amino acids were leucine (0.24 g/100g) and valine (0.21 g/100g). Also, TNF contains a high percentage of unsaturated fatty acids (79.94%), especially oleic acid (70.34%), and is low in arachidonic acid. Crude protein, crude oil, ash, and crude fiber contents increased in biscuit products in contrast, moisture, carbohydrate values decreased gradually with an increment of the wheat flour substitution level using the TNF. in addition, biscuits substituted with different levels of TNF had the highest amount of all minerals, amino acids,

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