Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries
Bibliographic record
Abstract
Cakes and biscuits were prepared from blends of wheat and tiger nut residue flours produced using raw and dry extraction method and substituted at 5%, 10%, 15% and 20% levels. The cakes and biscuits were analyzed for proximate composition, physical characteristics and sensory properties. Results for proximate composition indicated that moisture, fibre, ash, protein and fat contents increased with an increase in tiger nut residue substitution. Ash content for cake increased from 0.93% in sample A (100% wheat flour) to 1.40% in sample E (80% wheat flour: 20% tiger nut residue flour), while ash for biscuit increased from 1.35% in sample A (100% wheat flour) to 1.85% in sample B (95% wheat flour: 5% tiger nut residue flour). Fibre content for cake increased from 1.08% in sample A (100% wheat flour) to 3.15% in sample E (80% wheat flour:20% tiger nut residue flour) as substitution increased, while for biscuit fibre increased from 1.59% in sample A (100% wheat flour) to 3.13% in sample D (85% wheat flour:15% tiger nut residue flour). Moisture content for cake increased from 21.95% in sample A (100% wheat flour) to 28.49% in sample E (80% wheat flour: 20% tiger nut residue flour) while for biscuit moisture increased from 1.08% in sample A (100% wheat flour) to 2.78% in sample B (95% wheat flour: 5% tiger nut residue flour). There was a statistical significant difference in all samples with increase in substitution. Result for physical characteristics showed a significant (p ≤ 0.05) increase in cake volume and spread ratio of biscuit with increase in level of substitution of tiger nut residue flour. Sensory evaluation result for cakes showed sample E (80% wheat flour:20% tiger nut residue flour) as most acceptable for cakes, in terms of color (4.3), aroma (3.95), taste (4.2), texture (4.05) and general acceptability (4.3) while for biscuits sample B(95% wheat flour:5% tiger nut residue flour) as most acceptable in terms of color (4.15) aroma, (4.0) taste, (4.15) texture (4.3) and overall acceptability (4.35).
Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.
How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.001 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.002 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".