American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2020, 8(3), 106-111
DOI: 10.12691/ajfst-8-3-4
Open AccessArticle

Production of Gluten-free Cookies from Blends of Malted Sorghum (S. Bicolor) and Tiger Nut (Cyperus esculentus) Flour

Akinwale Toyin Eunice1, , Ibidapo Olubunmi Phebean1, Owolabi Samuel1, Efuribe Nnenna Edith1 and Adeyilola Oyindamola Dorcas1

1Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, PMB 21023, Ikeja, Lagos, Nigeria

Pub. Date: May 25, 2020

Cite this paper:
Akinwale Toyin Eunice, Ibidapo Olubunmi Phebean, Owolabi Samuel, Efuribe Nnenna Edith and Adeyilola Oyindamola Dorcas. Production of Gluten-free Cookies from Blends of Malted Sorghum (S. Bicolor) and Tiger Nut (Cyperus esculentus) Flour. American Journal of Food Science and Technology. 2020; 8(3):106-111. doi: 10.12691/ajfst-8-3-4


Celiac disease which is intolerance to gluten in consumption of gluten food causes damage to the absorptive surface of the small intestine leading nutritional deficiencies but consumption of gluten-free foods is the only treatment for celiac disease. Two gluten-free grains (sorghum and tiger nut) were selected based on their abundance, under-utilization in Nigeria as well as their nutritional benefits. Sorghum grain was malted and the malted sorghum grain and tiger nut were processed into flour, mixed together at different proportions of 90:10%, 80:20%, 70:30%, 60:40% respectively for cookies production while 100% malted sorghum flour was used as control. The functional properties of the flour as well as the proximate, physical properties and sensory acceptability of the cookies were determined using standard analytical methods and data were analyzed using statistical software package. Results revealed significant (p<0.05) differences in the functional properties of the cookies. A decrease was observed in the water absorption capacity, packed bulk density, dispersibility and Hauser ratio of the flour blends as inclusion of TNF increased except 20% TNF inclusion that deviated from this trends in the packed bulk density, dispersibility and Hauser ratio of the flour blends. A decrease in the loose bulk density was observed between the 100% malted sorghum and the TNF inclusion blends but there was no significant difference (p>0.05) between the TNF inclusion samples. Significant (p<0.05) differences were observed in the proximate and physical properties of the cookies. The weight ranged from 13.3 to 14.0 g, thickness 0.78 to 0.91 cm, diameter 4.70 to 5.49cm. There was no significant (p>0.05) difference in the spread ratio of the cookies, all the samples were acceptable with 40% TNF inclusion having highest acceptability in terms of colour, taste, crispiness, crunchiness with overall acceptability of 7.40. The result obtained from this study showed that cookies from malted sorghum and tiger nut flour were acceptable, therefore the combination of both malted sorghum and tiger nut flour in cookies production will help to enhance the utilization of both crops, it will help to reduce wheat importation in countries that don’t grow wheat and it is of advantage to people suffering from celiac diseases due to the absent of gluten in the cookies.

gluten free cookies malted sorghum flour tiger nut flour proximate properties functional physical properties celiac disease

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