Proximate Composition and Sensory Evaluation of Biscuits Produced from Blends of Wheat and Tigernut Flour

Diversifying the flour base of baked products through the incorporation of locally available raw materials offers nutritional advantages and the potential to reduce import dependence on wheat in Nigeria. This study evaluates the proximate composition and sensory properties of biscuits produced from composite blends of wheat flour and tigernut (Cyperus esculentus) flour at substitution levels of 0, 10, 20, 30, and 40 percent. Tigernut flour was prepared from dried tubers sourced from markets in Kaduna, North West Nigeria. The biscuits were produced using a standardised recipe adjusted only for flour composition, and proximate analyses were conducted following AOAC procedures to determine moisture, crude protein, crude fat, crude fibre, ash, and carbohydrate contents. Sensory evaluation covering appearance, texture, taste, aroma, and overall acceptability was conducted by a trained panel of 30 evaluators using a nine-point hedonic scale. Results indicated that increasing tigernut flour substitution significantly improved crude fat and fibre content due to the oil and dietary fibre richness of tigernut. The 20 percent substitution level yielded the most acceptable sensory scores, with texture and taste ratings comparable to the 100 percent wheat control. The study contributes to the literature on composite flour technology and the utilisation of underexploited tuber crops in bakery product development. Findings are applicable to small-scale bakers and food product development units seeking nutrient-dense biscuit formulations. Keywords: composite flour, tigernut, biscuits, proximate composition, sensory evaluation