SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR

Emmanuel Kehinde OKE, Michael Ayodele IDOWU, Nurat Oluwadamilola THANNI, Omobolanle Omowunmi OLORODE

Abstract

Among the underutilized crops in Nigeria is tigernut which could find useful application in baking industry because of its high level of dietary fibre and other inherent properties. This study was carried out to investigate the effects of wheat flour substitution with tigernut flour in sausage roll production. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs, 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. Sausage roll was baked from the flour blends and was analyzed for proximate, mineral composition, physical properties (oven spring, weight, volume, specific volume and colour) and sensory evaluation. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 25.43 to 28.14%, 7.09 to7.79%, 1.87 to 2.29%, 1.70 to 1.80%, 8.59 to 9.25% and 51.14 to 55.20% respectively. Significant differences (p<0.05) also exist in the mineral composition of the sausage roll.  Substitution of tigernut flour into wheat flour led to a decrease in oven spring, weight, volume and specific volume of the sausage roll. Addition of tigernut flour up to 40% could be acceptable for sausage roll. However, the use of tiger nut flour in sausage roll production improved the protein, fat and mineral content (sodium, calcium and phosphorus) of sausage roll. The lightness, redness and yellowness of the sausage roll samples varied significantly among different levels of substitution.

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