Introduction. In recent years, there has been a growing demand for functional and gluten-free foods driven by increasing consumer interest in healthier dietary choices. Therefore, this study evaluated selected quality attributes of extruded breakfast cereals produced from blends of fermented sorghum flour (FSF) and tigernut pomace (TNP). Materials and methods. D-optimal design was used in the preparation of the flour blends, resulting in ten experimental runs. Extruded breakfast meals were manufactured from the blends through a hot extrusion process and were analysed for functional, colour, textural, and sensory properties using standard methods. Results and discussion. The water absorption capacity, oil absorption capacity, swelling power, solubility index and dispersibility ranged from 402.29-611.11%, 193.48-426.88%, 3.41-4.65, 27.40-48.75%, 48.50-66.00%, respectively. Lightness, redness and yellowness of the extruded breakfast meal ranged from 36.59-40.27, 0.82-2.28 and 11.69-13.57, respectively. Hardness, springiness, adhesiveness, cohesiveness, fracturability, gumminess and chewiness ranged from 117.05-311.59 N, 0.11-0.16, 0.47-14.26, 0.12-0.17, 30.61-84.49, 14.20-36.88 and 1.81-4.35, respectively. The results obtained from the textural properties showed that chewiness, energy to peak, gumminess, fracturability, hardness increased significantly (p<0.05) with increase in tigernut pomace blends. Taste, aroma, colour, texture and appearance ranged from 5.77-7.53, 5.77-6.67, 6.25-7.93, 5.59-7.30 and 5.90-7.03, respectively. Sensory quality attributes showed that 88.75% of FSF and 11.25% of TNP had the highest overall acceptability. Addition of tigernut pomace to fermented sorghum flour had a significant (p<0.05) effect on the colour and functional properties of the extruded breakfast meal while there was no significant (p>0.05) effect in springiness, cohesiveness, energy to peak and springiness. Conclusions. The study showed that extruded breakfast cereal containing 88.75% fermented sorghum flour and 11.25% tigernut pomace achieving the highest overall acceptability (7.30).

This study evaluated the effects of germinated pigeon pea addition on chemical and sensory proper-ties of maize-pigeon pea pudding. The maize grains were cleaned, dried, milled, and sieved to produce maize flour while the pigeon peas were sorted, soaked, germinated, dried, milled, and sieved to produce germinated pigeon pea flour. Maize and pigeon pea flours were prepared and combined in varying ratios (90.00:10.00, 87.50:12.50, 85.00:15.00, 90.00:10.00, 87.50:12.50, 85.00:15.00, 86.25:13.75, 88.75:11.25 and 85.00:15.00) using D-Optimal mixture design. The flour blends were investigated for their physico-chemical properties, proximate composition, minerals and anti-nutritional composition while the pudding was assessed for sensory acceptability. The water absorption capacity and titratable acidity ranged from 161.09 - 182.70% and 0.15-0.87% respectively. The range of values for moisture content, crude fat, total ash, crude fibre, crude protein and total carbohydrates were 8.48-10.34%, 9.47-11.55%, 1.07-2.17%, 1.20-2.42%, 11.96-15.56% and 61.69-67.21% respectively. Low amounts of tannin, saponin, oxalate, phytate and trypsin inhibitor were present in maize-pigeon pea flour blends. The values for potassium, calcium, magnesium, iron and zinc ranged from 61.74-71.19mg/100g, 4.92-6.56mg/100g, 11.02-12.99mg/100g, 6.82-8.93mg/100g and 2.02-4.16mg/100g respectively. Colour properties (Lightness, redness and yellowness) varied significantly. However, sensory scores showed that pudding prepared from blend of 90.00% maize and 10.00% germinated pigeon pea was most accepted by the panellists.

This study investigated the effect of processing variables on the quality attributes of soft unripened cheese from white Fulani cattle milk. Response surface methodology based on Box-Behnken design was used in the cheese processing and investigation of the effect of processing variables (boiling temperature, 60-80 degrees C; coagulation time, 20-30 min and coagulant volume, 4-6 mL) on soft unripened cheese. The yield, colour (lightness, greenness, and yellowness) and physicochemical properties (pH and total titratable acidity (TTA)), proximate and mineral composition of soft unripened cheese samples were determined using standard methods. The textural (hardness, adhesiveness, cohesiveness, and gumminess) and sensory properties of the samples were also determined. Data were subjected to the analysis of variance and means were separated using Duncan's multiple range test. The yield, moisture, total ash, crude protein, crude fat, crude fibre and total carbohydrate contents of soft unripened cheese samples ranged from 24.90 to 38.84%, 50.04 to 61.13%, 5.46 to 6.61%, 13.04 to 20.82%, 19.02 to 28.38%, 1.78 to 2.69% and 0.95 to 1.64%, respectively. The pH and TTA of soft unripened cheese samples were significantly (p<0.05) affected by the boiling temperature, coagulation time and coagulant volume. The increase in the boiling temperature and coagulation time at constant coagulant volume increased the mineral contents of soft unripened cheese. The increase in coagulation time and coagulant volume significantly (p<0.05) decreased the textural properties of soft unripened cheese. However, soft unripened cheese can be processed at the processing condition of 80 degrees C boiling temperature, 25 min coagulation time and 4 mL coagulant volume.

Using cassava starch–mushroom flour blends and their respective cooked pastes, this study investigated the quality characteristics. Cassava starch and mushroom were converted into flour, mixed in different proportions and a D-optimal mixture design was used to obtain nine experimental formulations. The standard methods were used to determine the chemical composition, functional properties and pasting nature of the blends. Cooked pastes were also determined for colour and sensory qualities. Statistical analysis was applied using SPSS version 21.0, significance tested at p ≤ 0.05 through ANOVA and Duncan’s multiple range test. The values indicated that moisture content was between 2.74% and 8.43%, while crude fat was between 1.24% and 1.88%, ash between 2.18% and 2.96%, protein between 4.18% and 7.35%, fibre was between 2.06% and 3.14%, and total carbohydrate varied between 78.76% and 87.62%. Amylose and amylopectin contents were varied from 20.64%-28.22% and 71.79%-79.35%, respectively. Notable levels of (p < 0.05) were found in functional and pasting properties with increasing levels of mushroom flour. Colour analysis of the cooked pastes showed values ranging from 51.50–58.56 (lightness), 4.28–4.70 (redness), 2.95–8.50 (yellowness), and 41.44–48.50 (browning index). Although the cooked paste made from 100% cassava starch had the highest overall acceptability, the blend with 90% cassava starch and 10% mushroom flour was also rated as acceptable. The findings suggest that incorporating up to 10% mushroom flour into cassava starch can enhance the nutritional makeup of the product without adversely affecting its sensory appeal.

Protein malnutrition stands out as the most serious nutrition deficiency problem in infants and young children in developing countries. This study investigated the quality attributes of pasta produced from a blend of cassava starch, egg powder, and ginger flour. D-optimal mixture design approach was used for the formulation of the flour blends, resulting into fourteen experimental runs. Pasta was manufactured from this blend via cold extrusion process and was analyzed for proximate composition, colour, antioxidant, cooking and sensory properties using standard methods. The crude protein and total carbohydrate contents of the pasta ranged from 4.15-8.40% and 81.29-86.28%, respectively. Significant differences (p<0.05) were observed, from a statistical viewpoint, in the colour and antioxidant properties. The cooking properties ranged from 8.45-20.07min, 2.88-20.00%, 1.06-8.47% and 86.50-468.74% for cooking time, cooking loss, expansion ratio and water absorption capacity, respectively. However, pasta produced from cassava starch, egg powder and ginger flour were all preferred by the panelists in terms of aroma, colour, texture and appearance, but pasta from the control sample had the highest overall acceptability. The study showed that pasta from cassava starch, egg powder and ginger flour could be useful to combat malnutrition and nutritional deficiencies in developing countries.

This study determined the proximate composition, cooking and sensory properties of noodles from wheat-tigernut pomace flour blends at optimized condition using response surface methodology (RSM). RSM based on Box-Behnken design was employed for the design of the experiment with three independent variables at three levels of variation resulting in 17 experimental runs. The independent variables are screw speed, barrel temperature and level of tigernut pomace flour added to the wheat flour. The noodles were produced using a single screw laboratory extruder and were analyzed for proximate composition, cooking and sensory properties. The addition of tigernut pomace flour to wheat flour increases the crude fat, crude fiber and carbohydrate, while the moisture and total ash decrease. The cooking properties of the noodles from wheat-tigernut pomace flour blends were also affected significantly by the variables except for the cooking time. However, noodles produced from 10% substitution of wheat with tigernut pomace flour, barrel temperature at 100 degrees C and screw speed at 90 rev/mins were accepted by the panelists.

This study was carried out to determine the mineral and antinutrient content of fermented millet-pumpkin leaves composite flour extruded snacks. Pearl millet grains were carefully sorted to remove unwanted materials, washed and soaked and allowed to ferment for 24 h and 48 h, it was finally dried in an oven dryer and the dried grains were milled using a laboratory hammer mill. Calcium, potassium, phosphorus and iron ranged from 42.71 to 116.58 mg/100g, 138.72 to 218.76 mg/100g, 110.36 to 170.80 mg/100g, 62.51 to 78.67mg/100g for 24 h fermentation time and 46.36 to 125.97 mg/100g, 153.15 to 255.94 mg/100g, 98.64 to 146.73 mg/100g and 74.77 to 90.22 mg/100g for 48 h fermentation time, respectively. The interactive effect of fermented millet and pumpkin leave flour does not have a significant (p>0.05) effect on the calcium, potassium and iron content at both 24 h and 48 h fermentation time while it has a significant (p>0.05) effect on the trypsin inhibitor at 24 h fermentation time. The solution process to the optimization of extruded snacks from fermented millet and pumpkin leaves flour blends are 90% fermented millet flour and 10% pumpkin leaves flour and 87% fermented millet flour and 13% pumpkin leaves flour at 24 h and 48 h fermentation time, respectively. Result shows that fermentation and extrusion process could be used to enrich the nutritional potential of millet extruded snacks.

Weed competition has the capability of lowering the quality of agricultural items which eventually affects final products produced from them. This present study experimentally investigated the quality evaluation of cowpea-based pudding as influenced by strategies to weed control. Three treatments, two hoe weeding at 3 and 6 WAS (Weeks After Sowing)+ 50 cm by 50 cm inter-row spacing, three hoe weeding at 3,6, and 9 WAS + 50cm by 50cm inter-row spacing, and weedy check (no hoe weeding) + 50 by 50 cm inter-row spacing and a control sample without no treatment were evaluated. The cowpea grains were de-hulled, washed, milled to obtain cowpea flour. Using standard laboratory techniques, the cowpea flour’s mineral and anti-nutritional qualities were determined. The milled cowpea flour were turned into a paste and steamed for 40 minutes to obtain cowpea-based pudding. Anti-nutritional properties (trypsin inhibitors, tannin and phytate) and mineral composition (sodium, potassium, magnesium and phosphorus) of the cowpea flour was determined while the physical (colour and textural) and sensory properties of the cowpeabased pudding was also determined. The range of values for trypsin inhibitors, tannin and phytate were 3.46-3.74%, 0.07-0.10%, 0.61-0.84% respectively. Mineral composition for cowpea flour showed a significant increase in sodium and potassium for the sample with the weedy check and 50 by 50cm inter-row spacing for magnesium, phosphorus and calcium, the control sample had the highest value. Based on the result, the sensory evaluation of the cowpea-based pudding showed the highest overall acceptability for the control sample with the value 8.39 followed by the treatment three hoe weeding at 3,6 and 9 weeks after sowing. The results of this study indicate that weed control methods led to an increase in sodium and potassium levels and a decrease in calcium, magnesium, and phosphorus levels in cowpea flour. Anti-nutritional compositions of cowpea flour were increased by weed control methods. The sensory score shows that weed control methods resulted into cowpea-based pudding with lower quality compared to the control methods.

This study was aimed at determining the mineral and anti-nutritional properties of naturally fermented millet and pumpkin leaf flour blends. The millet grains were allowed to ferment spontaneously for 24 hrs and 48 hrs and were processed into flour. Dried pumpkin leaves were blended into flour and substituted using D-optimal mixture design, which resulted in ten experimental runs. The mineral content and the anti-nutritional properties of the flour blend formulation were analysed. Duncan’s multiple range test was used to evaluate the mean at p < 0.05 with SPSS version 21.0. Significant differences were observed in the mineral and anti-nutritional composition of the fermented millet and pumpkin leaf flour blends at 24 hrs and 48 hrs of fermentation time respectively. Calcium, potassium, and iron content increased significantly (p < 0.05) with increasing the amount of pumpkin leaf flour in the flour blends. The values for tannins and total phenolic composition ranged from 0.089 to 0.162% and from 0.075 to 0.120% for 24 hrs and from 0.080 to 0.141% and from 0.060 to 0.120% for 48 hrs of fermentation time respectively. Results showed that fermentation technique could be used to enrich the nutritional and bioactive potential of millet.

This study evaluates the effect of different weed control methods on the proximate composition and sensory properties of cowpea-based pudding produced from cowpea flour. Cowpea seeds of Ife Brown variety with three different treatments [(supplementary hoe weeding at 6 weeks after sowing, two hoe weeding at 3 and 6 weeks after sowing, and three hoe weeding at 3, 6, and 9 weeks after sowing (WAS)] were processed into flour samples and analysed for physicochemical properties using standard methods. The puddings were prepared from cowpea flour and were subjected to proximate composition, colour properties as well as sensory qualities using standard methods. The pH, total titratable acidity, water absorption capacity and amylose of cowpea flour were 4.85–5.10, 0.02%–0.05%, 276.00%–287.09%, and 22.04%–24.60% respectively. The ranges of values for moisture content, crude fat, total ash, crude fibre, crude protein, and total carbohydrate of cowpea based pudding were 74.26%–76.15%, 0.63%–0.71%, 0.75%–0.94%, 0.66%–0.75%, 16.70%–17.83%, and 5.11%–5.55% respectively. The colour properties of cowpea-based pudding were significantly affected (p < 0.05) by each treatment. However, cowpea-based pudding prepared from treatment of supplementary hoe weeding at 6 weeks after sowing and three hoe weeding at 3, 6, and 9 weeks after were preferred most by the panelist.

Purpose This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours. Design/methodology/approach The peanuts were sorted, boiled, drained, roasted, coated and fried at temperature of 150–180°C for 154.6–240 s. The fried peanut cracker-coated (FPCC) snacks produced were analyzed for proximate composition (moisture, crude fat, crude protein, crude fibre, total ash and carbohydrate contents), rancidity indices (peroxide value, free fatty acid and iodine value), physical properties, colour (lightness, redness and yellowness), texture (hardness, fracturability, adhesiveness and cohesiveness) and sensory qualities (taste, crispiness, colour, odour and overall acceptability). Findings There were significant differences in moisture ( p = 0.000), crude fat ( p = 0.001), crude protein ( p = 0.000), crude fibre ( p = 0.001), total ash ( p = 0.00) and carbohydrate ( p = 0.001). The range of values for moisture content, crude fat, crude protein, crude fibre, total ash and carbohydrate contents were 2.6%–4.9%, 27.1%–34.7%, 21.0%–26.3%, 3.1%–4.1%, 2.1%–2.5% and 33.9%–36.4%, respectively, while peroxide, free fatty acid and iodine values ranged from 1.2 to 2.0 mEq/kg, 32.8–47.0 mg KOH/g and 1.2–2.0 gI 2 /100 g, respectively. The physical properties of the FPCCs showed decrease as the frying temperature and time increased. The values for lightness (L*), redness (a*) and yellowness (b*) ranged from 26.5 to 52.2, 11.4 to 22.0 and 37.0 to 42.5, while the texture attributes such as hardness ( p = 0.001), fracturability ( p = 0.023), adhesiveness ( p = 0.001) and cohesiveness ( p = 0.011) were significantly different and it ranged from 28.7 to 53.4 N, 28.6 to 48.3 N, 1.0 to 2.4 N/s and 0.0–0.1, respectively. The sensory score for wheat–cassava composite flours used for coating the snacks decreased as the frying temperature and time increased. The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability. Research limitations/implications There are scanty information/published works on physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour. Practical implications This research work helps in producing fried peanut cracker coated with composite wheat–cassava flours. Originality/value The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Globally, there are urgent concerns for food and nutrition insecurity, with major potential to the contribution of sustainability. In lieu to address this problem, diversification of the agricultural system for alternative food for humans is encouraged. The study evaluated the sensory acceptability and storage stability of pasta made from yellow yam and kidney bean composite flour. The pasta with the highest overall acceptability scores were packaged in a high density polyethylene bag, stored for the period of four weeks and analyzed for chemical, physical and microbial properties. The result obtained for the sensory acceptability showed that samples (80:20, 82.50: 17.50 and 87.50:12.50) were accepted by most of the panellists. Changes in moisture content, free fatty acid and peroxide value of pasta increased throughout the period of storage. Range of value for lightness, redness and yellowness of samples 80:20, 82.50: 17.50 and 87.50:12.50 were: 35.86–42.73, 3.32–9.80 and 9.81–12.95 respectively. However, there were little changes in the total plate count and total fungi count of the pasta during storage. The study showed that yellow yam and kidney bean flour had better acceptability in production of pasta.

The review was carried out to create awareness among individuals, government and non-governmental organizations on the roles of complementary foods for growth and development of infants in developing countries. Literature on complementary foods was critically assessed. Breast milk and complementary foods have been responsible for optimal growth and development of a young child. The period during which other foods or liquids containing nutrients are given to a young baby, along with breast milk, is considered to be complementary feeding. Information has been reported that breast milk becomes insufficient to meet the required nutrients for growth and development after six months. Therefore, the introduction of complementary foods is strongly required for sustainable growth. Unlike in developing countries, the use of complementary foods in the developed countries is well controlled, because of improved technologies, moderate to high incomes and government supports where needed. Conclusively, there is a need to sensitize nursing mothers on the importance of complementary foods for the growth and development of their children. Besides, there is also a need for government interventions to reduce the costs of such foods and to increase their accessibility, especially in the rural areas.

Protein-Calories Malnutrition is a common paediatric disorder marked by a deficiency in calories, protein, and micronutrients. This study aimed to increase the nutritional quality of Kokoro by replacing white maize with yellow maize and supplementing with AYB and rice bran. Using response surface methodology (RSM) experimental design, 14 different proportions of flour blends were obtained with 100% yellow maize as the control sample. The flour mixes were made into dough and deep-fried to produce Kokoro. The colour, textural quality, proximate composition, antinutritional factors, and mineral content, of Kokoro samples, were determined by standard methods. The textural quality of the Kokoro samples varied from 6.18 to 17.92 N, 0.02 to 0.13, 2.30 to 17.89 N, 0.06 to 1.99 N for hardness, cohesiveness, gumminess and chewiness respectively. The proximate composition of the Kokoro samples varied from 5.72 % to 19.25 %, 23.14 % to 26.67 %, 1.47 % to 1.90 %, 2.43 % to 2.9 %, 6.83 % to 8.93 % and 46.93 % to 54.63 % for moisture, fat, ash, fibre, protein and carbohydrate content respectively. The antinutritional factors of the Kokoro samples ranged from 0.75 % to 0.93 %, 1.62 % to 1.97 %, 3.18 % to 3.90 %, 1.97 % to 2.32 %, 4.82 % to 5.34 %, 1.17 % to 1.50 % for tannin, saponin, flavonoid, alkaloid, phytate, trypsin inhibitor respectively. Sensory attributes- colour, appearance, taste, texture, aroma and overall acceptability of the products were determined using semi-trained panellists. The control sample had the highest overall acceptability rating of 7.16 and the sample with 58.33% of yellow maize, 28.33% of AYB and 13.33% rice bran had the least rating of 6.42. Other samples were favourably rated for the sensory attributes evaluated. Data were analysed using ANOVA at p=0.05. The study has shown that the optimum ingredient blend was 55% yellow maize, 30% AYB and 15% Rice bran with a desirability of 0.57.

The study evaluated the effect of different pre-treatments on nutritional composition, anti-nutritional, and sensory attributes of fried white yam slices. Different four samples (fried boiled yam slice, fried boiled yam slice with wheat flour, fried soaked yam slice, and fried boiled yam slice with eggs) of fried yam slices were purchased from sellers in Gashua, Yobe state Nigeria and laboratory prepared fried yam slice sample which served as a control sample was used for the study. Proximate composition, mineral content, and anti-nutritional properties of fried yam slices were analyzed using standard methods. The values obtained for proximate composition and mineral content were significantly different (p < .05). The values obtained for proximate composition ranged from 32.45-38.94%, 1.95-2.48%, 5.32-17.15%, 7.06-13.26%, 3.08-3.86%, and 30.82-47.70% for moisture, ash, crude protein, crude fat, crude fiber, and carbohydrate content, respectively, while the values of mineral content ranged from 257.48-829.98 mg/100 g, 20.22-65.17 mg/100 g, 55.51-178.94 mg/100 g, 8.25-26.58 mg/100 g, 0.64-2.06 mg/100 g, and 0.50-1.15 mg/100 g for potassium, calcium, phosphorus, magnesium, iron, and zinc content, respectively. Also, the values obtained for the anti-nutritional properties ranged from 0.02-0.06 mg/100 g, 0.01-0.05 mg/100 g, 0.01-0.03 mg/100 g, and 0.02-0.05 mg/100 g for oxalate, phytate, tannin, and saponin content, respectively, while the mean sensory scores ranged from 6.60-8.40, 6.60-8.20, 6.80-8.20, 7.00-8.60, 6.40-8.00, and 6.80-8.40 for appearance, color, texture, aroma, taste, and overall acceptability, respectively. The study showed that the pre-treatments increased the nutritional composition, drastically reduced the anti-nutritional properties and sensory attributes of fried yam slice were accepted panelists. Novel impact statement In Nigeria, yam tuber usually fried after peeling, slicing, and washing with clean water. However, recently in Gashua, yam slices undergo some pre-treatments before frying and such pre-treatments include boiling, salting, dipping into egg, and wheat flour solutions. These pre-treatments led to different processing of yam slices before frying. That is, peeled and washed yam slices usually soaked in salted water, boiled, boiled and dipped in egg emulsion, and boiled and dipped in wheat flour solution before frying. These pre-treatments give four different fried yam slices which resulted in choice to the consumers and led to the increase in consumption of fried yam slices. Also, consumers only patronize the fried yam slice of their choice. In addition, fried yam slices which normally consumed as a snack now consumes as a meal especially as breakfast and lunch by consumers. The highest value for ash, protein potassium, calcium, phosphorus, magnesium, iron and zinc content was observed in fried yam slice with eggs. All the anti-nutritional contents of fried yam slice were lower especially samples pre-treated with boiled water before frying. Boiling and frying are more efficient in reducing the anti-nutritional contents of yam. Fried boiled yam with egg had the highest mean sensory scores in terms appearance, color, aroma, taste, and overall acceptability. All the sensory attributes of four pre-treatment fried yam slices were accepted by the panelists. The pre-treatments increased the nutritional composition and drastically reduced the anti-nutritional properties of fried yam slice.

This study investigated the functional, pasting and sensory properties of complementary food from blends of orange fleshed sweet potato, roasted African yam bean and tigernut composite flour using response surface methodology. Orange fleshed sweetpotato root, roasted African yam bean and tigernut seed were blended into composite flours based on D-optimal mixture design resulting into fourteen experimental runs. The Orange fleshed sweetpotato, roasted African yam bean and tigernut flour blends were analyzed for their functional and pasting properties using standard laboratory procedures. The composite flours were optimized using D-optimal of the mixture design. The optimized composite flours were used to prepare complementary food and sensory properties (taste, colour, aroma, thickness and overall acceptability) were evaluated using nine point Hedonic scale of preference. The bulk density, water absorption capacity, swelling power, dispersibility, least gelation capacity and wettability ranged from 0.82-0.85g/ml, 300.00-359.00%, 6.00-6.51%, 60.20-65.99%, 2.72-3.69% and 22.71to 40.81% respectively. Significant differences (p<0.05) were observed in the pasting properties of orange fleshed sweetpotato, roasted African yam bean and tigernut flour blends. However optimized complementary prepared from the different composite flours were all accepted by the panelists except complementary food prepared from 82.95% orange fleshed sweetpotato, 10.26% roasted African yam bean and 6.78% tigernut composite flour blend.

This study was carried out to investigate the physical and chemical properties of tigernut oil as influenced by variety and methods of extraction. Oil was extracted from yellow and brown varieties of tigernut using mechanical screw press and N-hexane, and it was characterized for physical and chemical composition. The moisture content, acid value, free fatty acid, iodine value, saponification value and peroxide value for tigernut oil from extraction methods ranged from 2.97 to 3.30%, 0.28 to 0.56mgKOH/g, 0.55 to 1.12g/100g, 66.11 to 69.75gI/100g, 174.93 to 210.06mgKOHg and 0.27 to 0.56MgH2O2, respectively. The range of values for specific gravity, percentage impurity, cloud point, smoke point and melting point are: 0.64 to 0.99g/ml, 0.15 to 0.24%, 9.00 to 25.5°C, 170.5 to 204.5°C and 18.0 to 28.5°C, respectively. However, the study showed that both the physical and chemical composition of tigernut oil were affected by the extraction methods used in this study.

This study was carried out to evaluate the effect of baking temperature and baking time on the baking quality and sensory attribute of cake from wheat-tigernut pomace flour blends. Response surface methodology using Box-Behnken design was employed with three independent variables at three levels of variations resulting into 17 experimental runs. The independent variables are baking temperature (160-180 degrees C), baking time (30-40mins) and level of tigernut pomace flour (5-15%) added to the wheat flour. Cake was baked from wheat and tigernut pomace flour and was analyzed for physical properties, colour attributes and sensory qualities. There was significant effect (p < 0.05) in the physical properties of wheat- tigernut pomace cake such as the cake weight and oven spring ranged from 50.75g to 69.80g and 2.3cm to 3.5cm. The crumb and crust colour of cake from wheat-tigernut pomace varied significantly (p < 0.05) and ranged from 55.84 to 66.77, 0.16 to 2.54, 24.65 to 31.77 and 36.71 to 86.36, 9.76 to 13.32 and 19.96 to 34.51.The result of the sensory evaluation revealed that cakes from wheat flour with low amount of tigernut pomace and those baked at lower temperature and time were rated alike in almost all the quality attributes. The addition of tigernut pomace into wheat flour for cake baking had a significant effect on the physical and sensory qualities. The resultant effect of the baking temperature, baking time and tigernut pomace significantly affected the cake oven spring and led to decrease in cake weight. The lightness, redness and yellowness of the cake samples varied significantly among different levels of the substitution. However, cake can be baked from wheat- tigernut pomace flour between 160-170 degrees C for 30-35 minutes with inclusion of 10% tigernut pomace flour to yield cake of enhanced qualities

This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 4.11 to 10.35%, 4.72 to 12.28%, 2.82 to 9.81%, 0,51 to 0.78%, 0.84 to 15.61% and 50.26 to 73.25% respectively. Significant differences exist in the functional, pasting properties and viscosity of wheat and tigernut flour blends. As the substitution of tigernut flour increases, the hardness, crust and crumb moisture of the sausage increases during storage. The result of this study shows that tigernut has the advantage of improving the crude fat, total ash and crude fibre of the blends. Substitution of tigernut flour to wheat flour had a significant effect on all the functional properties of the flour blends. The pasting properties of wheat and tigernut flour blends were affected thereby leading to decreases in the peak, trough, breakdown, final viscosity, setback and peak time. The viscosity of wheat and tigernut flour blends is relatively too high and this suggests that the flour blends will be useful in production of baked products.