Production and quality evaluation of Tuwo-shinkafa from rice with tigernuts blends

Tuwo-shinkafa (rice meal or rice porridge) is a traditional Nigerian dish popular in the northern region of Nigeria. It is typically prepared from short-grain rice (local rice), which is soft and sticky, or from flour produced from it, the latter being the easiest and fastest preparation method. Enhancing the nutritional value of this meal is of considerable importance. This study investigated the chemical and functional properties of Tuwo-shinkafa flour produced from blends of rice and tigernut, and evaluated its potential for producing a more nutritious Tuwo-shinkafa meal. The flour blends were formulated at rice-to-tigernut ratios of 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. The composite flours were analyzed for proximate composition, vitamin and mineral contents, and functional properties, while the prepared Tuwo-shinkafa meal samples were subjected to sensory evaluation. Data were analyzed using one-way analysis of variance (ANOVA), and mean separation was performed using Duncan’s New Multiple Range (DNMR) test at a significance level of p < 0.05, employing the Statistical Package for the Social Sciences (SPSS) version 25.0. Vitamin contents ranged from 12.27 to 12.65 mg/100 g (vitamin C), 0.30 to 0.36 mg/100 g (vitamin B1), 0.17 to 0.21 mg/100 g (vitamin B2), and 0.11 to 0.47 mg/100 g (vitamin B6). The ash, phosphorus, potassium, calcium, and magnesium contents ranged from 0.67 to 2.07%, 150.67 to 275.00 mg/100 g, 147.80 to 331.22 mg/100 g, 182.23 to 190.55 mg/100 g, and 275.12 to 281.43 mg/100 g, respectively. Water absorption capacity, swelling capacity, and bulk density ranged from 108.33 to 143.67%, 5.56 to 6.73%, and 0.66 to 0.79 g/cm³, respectively. Based on the analytical results and sensory evaluation, the study demonstrated the potential of rice–tigernut composite flour to enhance the nutritional quality of Tuwo-shinkafa meal.