The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory properties. The proximate composition showed the values for Protein, fat, fibre, ash, moisture, and carbohydrate ranged between 8.11 to 9.98, 7.59 to 9.66, 1.25 to 5.97, 4.83 to 8.86, 6.70 to 9.72, and 62.76 to 64.35 respectively. The result of sensory showed the values for colour, taste, texture, aroma and overall acceptability ranged from 5.67 to 8.73, 6.20 to 8.47, 5.80 to 8.33, 7.20 to 8.00, 7.20 to 7.60, 6.47 to 8.60 respectively. This work revealed supplementation of wheat flour with tigernut chaff flour in the production of cookies increased in protein, fat, and fibre at 60% wheat and 40% tigernut chaff. This work also revealed that the sensory attributes of the cookies samples at 10% substitution level was generally accepted by the panelist.
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ReferencesPROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND
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