QUALITY ASSESSMENT AND CONSUMERS' ACCEPT ABILITY OF BUNS PRODUCED FROM WHEAT-TIGER NUT COMPOSITE FLOUR

Abstract

This study evaluated the quality and consumer acceptability of buns made from wheat tiger nut composite flours based on proximate, mineral composition and sensory characteristics. The proximate composition results show significant differences, p<0.05, within samples for moisture, protein, fat, ash, fiber, and carbohydrate contents. Sample A (control sample-100 wheat flour) has the highest protein (9.06%) and carbohydrate content (58.73%), while Sample B (90% wheat flour; 10% tiger nut flour) contains the highest fat content (24.67%). Concerning the physical characteristics or volume, specific volume, density, and yield show marked variation in samples. Sample D (70% wheat flour; 30% tiger nut flour) had the highest volume (53.1 cm³) and density (0.71g/cm³). Mineral contents ranged from calcium, phosphorus, and iron. Sample C (80% wheat; 20% tiger nut flour) showed the highest in all three minerals, calcium (201.01mg/g), phosphorus (402.02mg/g) and iron (0.32 mg/g). Sensory attributes of the samples, such as taste, colour, aroma, appearance, and overall acceptability, were evaluated and found to be comparable to Sample A.

The results indicate that wheat tiger nut composite flour buns possess variable compositional characteristics, with Sample A being the most acceptable by the panelists. These findings suggest that incorporating tiger nut flour with wheat flour can significantly enhance the nutritional quality of baked goods without compromising consumer acceptance