The effect of preparing ＂donkwa＂ from a blend of tigernut and groundnut at different proportion （90：10, 80：20, 70：30 and 50：50 （tigernut：groundnut）） was evaluated on the proximate composition and sensory qu...The effect of preparing ＂donkwa＂ from a blend of tigernut and groundnut at different proportion （90：10, 80：20, 70：30 and 50：50 （tigernut：groundnut）） was evaluated on the proximate composition and sensory qualities. This was compared with a sample of ＂donkwa＂ prepared by the popular method from a blend of maize and groundnut. The results revealed the protein content range of 21.84%-23.67% with tigernut based ＂donkwa＂, while the protein content of maize based ＂donkwa＂ was 21.60% at 50：50 （maize：groundnut） ratio. The highest value was also recorded for fiber content with maize based ＂donkwa＂ （50：50） which was 3.63% with no significant difference from the value obtained from tigernut based ＂donkwa＂ at 90：10 （tigernut：groundnut） ratio which was 3.25%. The sensory qualities revealed that the tigernut based ＂donkwa＂ compared favourably with the maize based ＂donkwa＂ with indication that there was no significant difference in terms of colour among the samples. There was significant difference among the samples in terms of taste, texture, flavour and general acceptability with the maize based ＂donkwa＂ most preffered in terms texture and general acceptability. In conclusion, the results obtained show the possibility of preparing ＂donkwa＂ from tigernut to give a nutritious and highly acceptable product.展开更多
文摘The effect of preparing ＂donkwa＂ from a blend of tigernut and groundnut at different proportion （90：10, 80：20, 70：30 and 50：50 （tigernut：groundnut）） was evaluated on the proximate composition and sensory qualities. This was compared with a sample of ＂donkwa＂ prepared by the popular method from a blend of maize and groundnut. The results revealed the protein content range of 21.84%-23.67% with tigernut based ＂donkwa＂, while the protein content of maize based ＂donkwa＂ was 21.60% at 50：50 （maize：groundnut） ratio. The highest value was also recorded for fiber content with maize based ＂donkwa＂ （50：50） which was 3.63% with no significant difference from the value obtained from tigernut based ＂donkwa＂ at 90：10 （tigernut：groundnut） ratio which was 3.25%. The sensory qualities revealed that the tigernut based ＂donkwa＂ compared favourably with the maize based ＂donkwa＂ with indication that there was no significant difference in terms of colour among the samples. There was significant difference among the samples in terms of taste, texture, flavour and general acceptability with the maize based ＂donkwa＂ most preffered in terms texture and general acceptability. In conclusion, the results obtained show the possibility of preparing ＂donkwa＂ from tigernut to give a nutritious and highly acceptable product.
