Proximate composition, mineral and sensory evaluation of cookies made from tiger nut flour (Cyperus esculentus)

Abstract

Background: There is an increased awareness for utilization of tiger nuts, due to its high fiber content which can serve as a substitute for diabetic patients. Diabetes mellitus has been a major challenge in the health system with an estimated prevalence of 2.8% in 2000 and 4.4% by 2030

Objectives: The study aimed to evaluate the proximate composition, mineral and sensory evaluation of cookies made with tiger nut flour

Methods: Tiger nut tubers were purchased from mile 12, Lagos state. The cookies were produced with composite flour in this proportion (100:0, 90:10, 80:20, 70:30 and 0:100 tiger nut flour and wheat flour respectively). AOAC procedure was used for the proximate analysis.

Results: The proximate composition revealed moisture, ash, crude fiber, crude fat, crude protein, carbohydrate and energy content ranged between 3.91% and 4.94%, 1.30% and 2.50%, 1.04% and 5.25%, 8.13% and 15.50%, 7.87% and 11.11%, 64.99% and 73.50%, 411.5 and 442.20kcal/g respectively. The mineral content (mg/100g) was analyzed for potassium, phosphorus, calcium, iron and sodium ranging from 151.95 to 258.21, 128.88 to 212.83, 26.81 to 119.25, 0.88 to 17.67, and 10.07 to 220.40 respectively. The sensory evaluation was carried out for appearance, taste, mouth-feel and texture. The mean results ranged from 7.48-4.64, 8.06-4.40, 8.20-4.92, and 7.80-5.32 respectively.

Conclusion: Cookies made from tiger-nut flour had higher acceptability to that made from wheat flour. Baking industries should be encouraged to make use of tiger nut flour to produce other products like bread and cakes to increase its utilization and consumption.