Oil Content and Fatty Acids Composition of Cookies Produced from Blends of Tigernut and Wheat Flour
Keywords:Wheat, tigernut, cookies, fatty acid composition
Tigernut is an underutilized crop but only recently its demand has increased tremendously because of its values. Composite flours were formulated from wheat and tigernut flour mixed in the ratios 100:0, 0:100, 80:20, 70:30 and 50: 50. Cookies were made from the composite flour samples and analyzed for sensory composition. The fat content of the cookies were extracted and evaluated for iodine value, free fatty acids, saponification value and fatty acid composition. The fatty acid composition was analysed by gas chromatography–spectroscopy.
The iodine value, FFA and saponification values varied from 20.3 – 32 gI2/g, 0.55 -0.82% and 27.49 - 67.04 mgKOH/g respectively. The FAMEs present were, C17:0, C18:0, C18:1n-9, C18:3n-6, C20:3n-6, C22:1. The total SFAs, MUFAs and PUFAs determined for each samples in the range of 33-49%, 46-59% and 5-8.1% respectively. Both decrease and increases in the amount of SFAs, MUFAs and PUFAs were observed. Sensory evaluation reveals that the taste and texture of the cookies made from wheat flour substituted with 20% tigernut flour was most preferable. The quantity and quality of the lipid fraction of the cookies indicated that all analysed cookies are a good source of SFAs, MUFAs and PUFAs consequently posing no threat to the health of the consumers.
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