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

Akinwale Toyin Eunice^1, , 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

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

Abstract

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.

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

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Jnawali P., V. Kumar, and Tanwar B., 2016. Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness. 5(4): 169-176.
[2]	Elemo, G.N., Elemo, B.O. and Okafor, J.N.C. (2011) Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor ) and Steamed Cooked Cowpea (Vignaunguiculata Walp.). American Journal of Food Technology, 6: 413-421.
[3]	Okoli, E.V., Okolo, B.N., Moneke A.N. and Ire, F.S., 2010. Effects of Cultivar and Germination time on Amylolytic Potential, Extract Yield and Wort Fermenting Properties of Malting Sorghum. Asian Journal of Biotechnology, 2: 14-26.
[4]	Bolarinwa I.F., Olaniyan S.A., Adebayo L.O. and Ademola A.A., 2015. Malted Sorghum-Soy Composite Flour: Preparation, Chemical and Physico-Chemical Properties. Journal of Food Process Technology. 6(8): 1-7.
[5]	Mofokeng M. A., Shimelis H.,Tongoona P. and Laing M.D., 2018. Protein Content and Amino Acid Composition among Selected South African Sorghum Genotypes. .Journal of Food Chemistry and Nutrition.
[6]	Mutegi, E., Sagnard, F., Muraya, M., Kanyenji, B., Rono, B., Mwongera, C., Labuschagne, M. 2010. Eco geographical distribution of wild, weedy and cultivated Sorghum bicolor(L.) Moench in Kenya: Implications for conservation and crop-to-wild gene flow. Genetic Resources and Crop Evolution, 57: 243-253.
[7]	Adeyeye, S.A. 2016. Cogent Food and Agriculture, Assessment of quality and sensory properties of sorghum-wheat flour cookies, 2: 1-10.
[8]	Khattab, R.Y. and Arntfield, S.D., 2009. Nutritional Quality of Legume Seeds as affected by some physical Treatments: Antinutritional Factors. LWT—Food Science and Technology, 42: 1113-1118.
[9]	Aremu M. O., Bamidele T. O., Agere H., Ibrahim H. and. Aremu, S.O., 2015. Proximate Composition and Amino Acid Profile of Raw and Cooked Black Variety of Tiger Nut (Cyperus Esculentus L.) grown in Northeast Nigeria. Journal of Biology, Agriculture And Healthcare, 5(7): 213-221.
[10]	Eteshola, E. and Oraedu, A. C. I. 1996. Fatty acid composition of tigernut tubers (Cyperus esculentus L.), baobab seeds (Adasonia digitata L.) and their mixture. J. Am. Oil Chem. Soc. 73(2): 255-257.
[11]	Rai S., Kaur A. and Singh B., 2014. Quality characteristics of gluten free cookies prepared from different flour combinations. Journal of Food Science and Technology. 51(4): 785-789.
[12]	IITA, 1990. Cereal in Tropical Africa. A Reference Manual, International Institute of Tropical Agriculture, Ibadan, Nigeria, 7-8.
[13]	Ade-Omowaye B.T.O, Akinwade B.A, Bolainwa I.F, Adbuyi A., 2008. Evaluation of tiger nut (Cyperus esculentus), wheat composite flour and bread. African Journal of Food Science. 2: 87-91.
[14]	Offia-Olua Blessing I, Akubuo Kingsley K., 2019. Production and quality evaluation of cookies produced from flour blends of sprouted mungbean (Vigna radiata) and malted sorghum (Sorghum bicolor (L) Moench). International Journal of Food Science and Nutrition.
[15]	AACC., 2000. Approved Methods of the American Association of Cereal Chemists. Published by American Association of Cereal Chemists. 10 Ed. St. Paul, Minnesota, U.S.A.
[16]	AOAC. 2000. Official Methods of Analysis, Association of Official Analytical Chemists, Washington DC.
[17]	Rampersad, R. Badrie, N. and Comissiong, E. 2003. Physico-chemical and sensory characteristics of flavoured snacks from extruded cassava/pigeonpea flour. J. food sci. 68: 363-367.
[18]	Beuchat, L. R. 1977. Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric. Food Chem. 25: 258-261.
[19]	Wang J.C. and Kinsella J.E. 1976. Functional properties of novel proteins; alfalfa leaf protein. Journal of Food Science, 41:286-289.
[20]	Dossou,V.M., Agbenorhevi J.K., Alemawor F., Oduro I., 2014. Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours. American Journal of Food Science and Technology, 2(6): 187-191.
[21]	Kulkarni, K.D., D.N. Kulkarni and U.M. Ingle, 1991. Sorghum malted and soya bean weaning food formulations: Preparation, functional properties and nutritive value. Food Nutr. Bull., 13: 322-327.
[22]	SPSS Inc.2006. Statistics Packages for Social Sciences. SPSS Windows Inc, USA.
[23]	Akinwale, T. E. Niniola, D. M. Abass, A. B. Shittu, T. A. Adebowale, A. A. Awoyale, W. Awonorin, S. O. Adewuyi S. and Eromosele C. O., 2016. Screening of some cassava starches for their potential applications in custard and salad cream productions. Journal of Food measurement and characterization.
[24]	Oladele A. K. and Aina J. O., 2007: Chemical composition and functional properties of flour produced from two varieties of tiger nut (Cyperus esculentus). African Journal of Biotechnology, 6 (21): 2473-2476.
[25]	Akpata, M.I. and Akubor, P.I., 1999. Chemical Composition and Selected Functional Properties of Sweet Orange (Citrus Sinensis) Seed Flour. Plant Food Hum. Nutr. 54: 353-362.
[26]	Adebowale, A.A., Sanni S.A and F.O. Oladapo, 2008. Chemical, functional and sensory properties of instant yam-breadfruit flour. Nigerian Food Journal, 26: 2-12.
[27]	Barbosa-Canovas, G.V., Ortega-Rivas, E., Juliano, P. and Yan, H., 2005. Food Powders: Physical Properties, Processing and Functionality, Kluwer Academic Publishers, London, 71-74.
[28]	Ogunsina B. S., Radha C., and Sign R. S. V., 2010. Physicochemical and functional properties of full‐fat and defatted Moringa oleifera kernel flour. International Journal of Food Science and Technology, 45:2433-2439.
[29]	Ashworth, A. and Draper, A. 1992. The potential of traditional technologies for increasing the energy density of weaning foods. A critical review of existing knowledge with particular reference to malting and fermentation. WHO/CBD EDP/92.4.
[30]	Dada, M, Nwawe, C.N, Okere, R.A and Uwubanmwen, I.O, 2012. Potentials of Date Palm Tree to the Nigerian Economy. World Journal of Agricultural Sciences 8(3): 309-315.
[31]	Handa, C, Goomer and Siddhu, A, 2012. Physicochemical properties and sensory evaluation of froctoligosaccharide enriched cookies. Journal of Food Sci. Tech, 49: 192-200.