Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends

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Selcuk Journal of Agriculture and Food Sciences
Cilt: 39 Sayı: 3
Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends

Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends

Authors : Olumuyiwa Babarinsa, Oladotun Oguntoyinbo, Tolulope Ojo

Pages : 631-637

View : 49 | Download : 157

Publication Date : 2025-12-27

Article Type : Research Paper

Abstract :Tiger nuts, one of Nigeria\\\'s neglected crops, have significant nutritional fibre content and other natural properties that make them useful in baking. Increasing the country\\\'s usage of tiger nuts was, thus, the aim of this study. Various proportions of tiger nuts flour were substituted for wheat flour in the following ratios: 100:0, 90:10, 80:20, 70:30, and 60:40. This was done to evaluate the proximate content of tiger nut Flour, as well as its chemical and physical characteristics. Additionally, the sensory and physical qualities of the cake produced using these different flour mixtures were analyzed, alongside the cake\\\'s physicochemical properties. The percentage of crude fibre was between 0.51 and 0.58%, and the range of protein values was 9.64 to 17.73%. Sensory evaluation shows that the cake with 10% substituted tiger nuts compares well to the cake made entirely of wheat.
Keywords : Diyet Lifi, Kek, Buğday, Yer Bademi, Yakın Bileşim

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