English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was aim to evaluate the physical properties of wheat-tiger nut flour mixes and physical, proximate and sensory attribute of pancakes developed from wheat-tiger nut flour mixes. Fresh yellow variety of tiger nut (Cyperus esculentus) tubers and other ingredients used for this research were purchased from the Isara market, Saapade, Ogun State, Nigeria. The tiger nut seed were sorted, soaked and germinated for 48 hrs, dried and processed into flour. Pancakes were prepared after incorporation of 10, 20, and 30% of germinated tiger nut flour. The water absorption capacity and solubility values ranged from 44.66 g/ml – 53.00 g/ml and 3.968.06% respectively. The result of the swelling power and bulk density varied from 295.00-337.66% and 497.51 kg/m 555.55 kg/m. The result of the proximate composition of the pancake showed that the protein, moisture, fat, ash and crude fiber increased significantly (p = 0.05) while the carbohydrate contents decreased significantly with an increase in the germinated tiger nut flour Original Research Article Ola et al.; EJNFS, 12(5): 82-89, 2020; Article no.EJNFS.57666 83 substitution. The protein values ranged from 11.91 – 21.75 with sample D having the highest value of protein at substitution level of 30% germinated tiger nut flour compared to the control sample A. The physical properties of the pancake viz thickness, diameter and spread factor ranged from 2.10-10.00 mm, 111.33-158.66 mm, 111.00-757.14 mm respectively. Sensory data indicated that the pancake produced from germinated tiger nut flour with 30% was acceptable. In conclusion, this study has shown that the use of tiger nut can be considered as a potential ingredient in baking and production of high protein and high fiber products. Nevertheless, it is important to consume snacks with other protein-rich diets to supplement the reduction resulted from substitution.

Evaluation and Quality Assessment of Pancakes Produced from Wheat (Triticum aestivum) and Germinated Tiger Nut (Cyperus esculentus) Composite Flour