Production and acceptability of tit-bits made from wheat and tiger nut flour blends.

Abstract

The study sought to produce tidbits from a blend of wheat and tigernut flour at varying proportions 100:0, 80:20, and 50:50. Three different samples were produced and a three digit code was assigned to the products. Product ‘ABC’ contained only 100% wheat flour, DEF 80% wheat flour and 20% tigernut flour and GHI 50% wheat flour and 50% tigernut flour. Proximate composition and sensory properties of the product were carried out. The results of the proximate composition shows an increasing level of Moisture 3.33 13.38, ash 0.19 0.34, crude protein 8.01 14.16, crude fat 29.79 37.03 and carbohydrates 40.38 52.89. Sensory evaluation showed that acceptable Tidbit with qualities similar to 100% wheat. Data were subjected to analysis of variance (ANOVA) and means were separated by least significant different (LSD) procedure, using the statistical package for social sciences (SPSS) version 20.0. Tidbit could be produced with 20% tiger nut flour replacement. Again, the result obtained indicated that pastries made from tiger-nut flour has good nutritional profile with protein, fat, carbohydrate and other nutrients comparable with that of cookies made from wheat flour. Tidbits Sample GHI (80% WF: 20% TNF) was most preferred. The result for tidbits showed no significant difference (P<0.05) in all the samples, substitutions up to 20% were generally acceptable for tidbits K