PRODUCTION AND QUALITY EVALUATION OF FLAKES FROM COMPOSITE FLOUR OF MAIZE, TIGERNUT AND DATE

ABSTRACT This research focused on the production and quality evaluation of flakes produced from composite flour blends of maize, tigernut, and date. Four sample formulations were prepared: Sample A (100% maize), Sample B (70% maize, 20% tigernut, 10% date), Sample C (50% maize, 30% tigernut, 20% date), and Sample D (60% maize, 25% tigernut, 15% date). The proximate composition revealed significant differences across the samples. Moisture content ranged from 8.40% to 9.20%, ash content from 1.30% to 2.60%, protein from 7.50% to 10.50%, fat from 4.20% to 7.50%, crude fiber from 1.70% to 3.70%, and carbohydrate from 67.20% to 76.07%. Mineral analysis showed that iron, potassium, calcium, zinc, and phosphorus contents increased as the proportion of tigernut and date increased, with Sample C exhibiting the highest mineral levels. Microbial analysis indicated a decrease in total plate count, coliform count, and yeast and mold count as the proportion of tigernut and date increased, with Sample C having the lowest microbial counts. Sensory evaluation showed that Sample D had the highest rating for appearance (5.8) while Sample A had the best overall texture (7.4). Taste ratings were similar across the samples, with Sample C receiving the highest score of 5.6. Aroma ratings ranged from 5.2 to 5.73, with Sample B scoring the highest. However, Sample A was rated highest for overall acceptability (4.3), indicating consumer preference for the 100% maize flakes. Despite the nutritional benefits from the inclusion of tigernut and date, the lower overall acceptability scores for the composite flour blends suggest that further formulation adjustments might be needed to improve consumer satisfaction. Keyword: Flakes, Tigernut, maize, date