Acceptability and Micronutrient Content of Biscuits Produced From Wheat and Tiger Nut Flour Composite in Lokoja, Kogi State

Composite flour technology, which involves blending wheat with locally available flour sources, offers a practical strategy for improving the nutritional profile of baked goods while reducing dependence on imported wheat. This study evaluated the acceptability and micronutrient content of biscuits produced from blends of wheat and tiger nut flour in Lokoja, Kogi State, North Central Nigeria. An experimental design was employed, with biscuits formulated using wheat and tiger nut flour at ratios of 100:0, 80:20, 70:30, and 60:40. Proximate and mineral analyses were conducted on all formulations. Sensory evaluation was conducted using a nine-point hedonic scale administered to 55 untrained panellists. Results showed that increasing tiger nut flour substitution significantly elevated the fibre, calcium, and iron content of the biscuits. Energy values remained comparable across formulations. Panellists rated the 80:20 blend highest in overall acceptability, reporting desirable taste, texture, and aroma. Higher substitution levels were associated with darker colour and slightly harder texture, which negatively impacted acceptability scores. The study recommends the commercialisation of wheat-tiger nut composite biscuits at the 80:20 substitution level as a nutritionally enhanced baked snack option that can support dietary adequacy in North Central Nigeria. Keywords: composite flour, tiger nut, biscuits, micronutrient content, sensory evaluation