STUDIES ON TIGER NUT AND IT’S PRODUCTS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 34, Issue 10, October 2009, Page 9979-9985 PDF (627.38 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115809 | ||||
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| Authors | ||||
| F. M. El Tellawy1; Mona N. Zake1; A. M. Korshed2; M. F. Hessin3; Areeg S. A. Salem3 | ||||
| 1Faculty of Specific Education, Ain Shames Univ. | ||||
| 2Food Technol. Research Institute, Agric res. Center, Gize | ||||
| 3Faculty of Specific Education, Minia Uviv. | ||||
| Abstract | ||||
| The study aimed to know the nutritional value of defatted tiger nut flour and tiger nut oil . Also, use tiger nut flour in cake and biscuit and analysis oil form tiger nut . The study showed that the defatted tiger nut flour had a relatively good amounts of protein (10.1 %) result to extract fat and decreases in fiber. Good amounts of essential amino acids which indicate the high nutritional value of these flour and the results showed a very good source of Iron.. The fatty acid pattern revealed that the saturated fatty acid content was (19.1%) while the unsaturated fatty acid content was (80.9 %). Also the wheat flour was replaced by 25 , 50 and 75% of defatted tiger nut flour and effect of this replacement on the gross chemical composition, mineral and amino acid content. The sensory evaluation of cake and biscuit products (all mixtures) were highly acceptable and having good sensory attributes | ||||
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