Comparative analysis of the proximate and sensory properties of wheat-whole tiger nut biscuits replaced with avocado paste

Abstract

Background: Biscuits are dominantly produced from wheat flour and baking fat, two ingredients linked with celiac and cardiovascular diseases, hence the need to partially or completely replaced them.

Objective: This study investigated the effect of replacing fat with avocado paste on the proximate and sensory properties of wheat-tigernut biscuits.

Materials and methods: Whole tigernut was processed into flour and blended with wheat flour at three different levels; 10%, 20% and 30% weight basis into two parts. The first part of the composite (T10, T20, and T30) and control sample (%wheat flour: T00) were baked into biscuit using margarine, while in the second batch (AT10, AT20, and AT30), margarine was replaced with avocado paste (100%). Biscuit samples were evaluated for proximate and sensory properties. Data were subjected to Analysis of Variance at p<0.05.

Results: Proximate composition of the biscuit samples increased progressively with increasing substitution of wheat flour with whole tigernut flour from 0% to 30% for all samples. Biscuits baked with avocado had higher moisture, ash, crude protein, and comparative crude fibre content, but lower fat and carbohydrate compared to values obtained for biscuits baked with margarine. Sensory properties of biscuits baked with margarine were not adversely affected, while biscuits baked with avocado were acceptable up to 10% whole tigernut flour substitution.

Conclusion: Utilization of tigernut flour and avocado paste as substitute to wheat flour and fat, respectively, showed promising prospects and should be optimized and exploited as a healthier dietary source to enrich bakery products like biscuits in Nigeria.