Development and Quality Evaluation of Flour and Enriched Chin – Chin Snacks from Flour Blends of Maize (Zea mays), Soybean (Glycine max) and Groundnut (Arachis hypogea)
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Flour samples prepared from maize, soybean and groundnut and their blends were evaluated for their functional and nutrient composition. From the results obtained, flour blends with higher quality parameters were selected and used to develop formulations for the production of chin-chin snacks while chin-chin from 100% maize flour served as control. Physicochemical analyses were examined on the flour blends and chi-chin, while sensory acceptance of the chin-chin was conducted using 20-member panellists. Results were presented as mean ± standard deviation of duplicate determinations, while level of significance was accepted for p≤0.05. The result of the functional properties of the flours and their blends showed that the bulk density ranged from 0.71 to1.82 g/ml. The water absorption capacity and oil absorption capacity of the flours ranged from 1.49 to 2.81 % and 1.10 to 2.52 % respectively. Foam stability ranged from 15.11 - 87.58 %. The emulsion stability of the flours ranged from 10.00 to 49.28 %. While gelatinization temperature ranged from 38.08 – 96.70oC. The selected composite flours were also nutrient rich in protein (16.39 - 20.33 %), vitamin A (794.50 - 902.50 mg RE/100g) and minerals. The evaluation results of the chin-chin supplemented with soy-groundnut showed significant decrease in moisture content (5.4- 9.64 %), increase in protein (18.55 to 26.44 %), fat (10.97 to 20.54 %), calcium (12.03 to 19.01 %).There were decrease in carbohydrate (55.71 to 31.54 %) magnesium (154.72 to 82.89 mg/100g) and vitamin B1 (3.05 to 2.77 mg/100g) contents when compared to the control sample 101 (100% maize flour). The sensory evaluation showed that acceptable chin-chin products were produced from blends of maize; soybean and groundnut flour. However, the chin-chin products differed was significantly with respect to general acceptability.
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