Nutritional Quality and Physicochemical Properties of Biscuit from Composite Flour of Wheat, African Yam Bean and Tiger Nut

Tiger nut (Cyperus esculentus) starch: extraction, composition, structure, properties, modification and uses

“…Awolu et al 95 reported that maizebased snacks supplemented with soy and tiger nut our were nutritious and of good overall acceptability. Dada et al 98 showed that biscuits from the our blends of wheat (70%), African yam bean (15%) and tiger nut (15%) had acceptable sensory properties. Çinar et al 12 concluded that rice our substituted with different ratios of tiger nut our (0%, 10%, 20%, 30%, 40%, and 50%) was applicable for the preparation of gluten-free cookies.…”