Nutritional Composition and Sensory Evaluation of Tapioca Fortified With a Blend of Groundnut (Arachis hypogaea) and Tigernut (Cyperus esculentus) Flour

Abstract

Tapioca, a cassava derivative, is a light, carbohydrate-rich snack or full meal. It lacks essential nutrients like protein, fiber, and healthy fats, potentially leading to malnutrition and health issues. This study investigated the nutritional composition and characteristics of tapioca enhanced with tigernut and groundnut flour. The tapioca was blended with groundnut and tigernut flour in varying proportions (100, 80-10-10, 70-15-15, 60-20-20, and 50-25-25) and evaluated for proximate composition, mineral content, and sensory attributes. The results showed significant improvements in protein (0.84-0.69%), fibre (0.98-1.04%), and mineral content (calcium, iron, and sodium) with increasing levels of fortification. Sensory evaluation revealed that the fortified tapioca had enhanced acceptability, taste, and texture in comparison to the control sample. The 70-15-15% fortification level was deemed optimal, offering a balance between nutritional enhancement and sensory appeal. This study demonstrates the potential of groundnut and tigernut flour as nutritious enhancer for tapioca, contributing to the development of value-added, nutrient-dense food products.