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El Tellawy, F., Zake, M., Korshed, A., Hessin, M., Salem, A. (2009). STUDIES ON TIGER NUT AND IT’S PRODUCTS. Journal of Food and Dairy Sciences, 34(10), 9979-9985. doi: 10.21608/jfds.2009.115809
F. M. El Tellawy; Mona N. Zake; A. M. Korshed; M. F. Hessin; Areeg S. A. Salem. "STUDIES ON TIGER NUT AND IT’S PRODUCTS". Journal of Food and Dairy Sciences, 34, 10, 2009, 9979-9985. doi: 10.21608/jfds.2009.115809
El Tellawy, F., Zake, M., Korshed, A., Hessin, M., Salem, A. (2009). 'STUDIES ON TIGER NUT AND IT’S PRODUCTS', Journal of Food and Dairy Sciences, 34(10), pp. 9979-9985. doi: 10.21608/jfds.2009.115809
El Tellawy, F., Zake, M., Korshed, A., Hessin, M., Salem, A. STUDIES ON TIGER NUT AND IT’S PRODUCTS. Journal of Food and Dairy Sciences, 2009; 34(10): 9979-9985. doi: 10.21608/jfds.2009.115809

STUDIES ON TIGER NUT AND IT’S PRODUCTS

Article 1, Volume 34, Issue 10, October 2009, Page 9979-9985  XML PDF (627.38 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.115809
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Authors
F. M. El Tellawy1; Mona N. Zake1; A. M. Korshed2; M. F. Hessin3; Areeg S. A. Salem3
1Faculty of Specific Education, Ain Shames Univ.
2Food Technol. Research Institute, Agric res. Center, Gize
3Faculty of Specific Education, Minia Uviv.
Abstract
The study aimed to know the nutritional value of defatted  tiger nut flour and tiger nut oil  . Also, use tiger nut flour  in cake and biscuit and analysis oil form tiger nut  .
         The study showed that the defatted tiger nut flour had a relatively good amounts of protein (10.1 %) result to extract  fat and decreases in fiber. Good amounts of essential amino acids  which indicate the high nutritional value of these flour and the results showed a very  good source of Iron.. The fatty acid pattern revealed that the saturated fatty acid content was (19.1%) while the unsaturated fatty acid content was (80.9 %).
      Also the wheat flour was replaced by 25 , 50 and 75% of defatted  tiger nut flour and effect of this replacement on the gross chemical composition, mineral and amino acid content. The sensory evaluation of cake and biscuit products (all mixtures) were highly acceptable and having good sensory attributes
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