Embedded nutrients in Tiger nut flour

Consumer interest in dietary fiber has
continued to increase as more
information about its potential impact on
health has become available. Among the
underutilized crops in Nigeria is tigernut
which could find useful application in
baking industry because of its high level
of dietary fibre and other inherent
properties. This study therefore aimed at
widening tigernut utilization in the
country. Substituted wheat flour (WF)
with tigernut flour (TF) at varying
proportions (100:0; 90:10; 80:20; 70:30;
60:40; 50:50) was evaluated for
proximate composition and physico-
chemical properties. Physico-chemical
properties of dough as well as sensory
and physical properties of the bread
produced from the different flour samples
were also evaluated. The proximate
composition of the flour samples showed
a reduction of about 14 to 38% in protein
content but with a significant
enhancement in the fibre content (167 to
967%) depending on the level of
substitution. The fat and ash contents, as
well as the pH of the flour samples
increased with increase in the proportion
of the tigernut. Dough with good
viscoelastic properties and acceptable
bread with qualities similar to 100%
wheat bread was produced from 10%
tigernut flour addition.

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