ABSTRACT

The study assessed the quality of cake and chinchin produced from Hungry rice, bambara groundnut and carrot-wheat composite flour. Hungry rice was purchased from Niger State while bambara groundnut and carrot was purchased from Orieugba market in Abia State. Four blends of hungry rice, bambara ground nut and carrot/wheat were prepared in the proportions: 70:20:10, 60:30:10, 45:45:10, and 100% wheat used as control. These composite flour blends were used with baking ingredients to produce cake and chinchin (snacks). Proximate, mineral, vitamins, anti-nutrient, functional properties were examined with a standard method and sensory attributes of the cakes and chinchin examined. The Results for energy and proximate composition for moisture and carbohydrate (16.82 and 61.57) for cake respectively of sample with 100% wheat had a significantly (p<O.05) higher than the other flour blends. However, the crude protein, crude fiber, fat, ash and energy of sample with 70% hungry, 20% bambara ground and 10% carrot (11.04, 1.04, 16.75, 2.44% and 405.6lkcal) respectively was significantly (p<O.05) higher than the other flour blends. The result for chinchin produce from the flour blends shows that sample with 100% wheat had a significantly (p<O.05) higher moisture and carbohydrate content (10.63 and 64.20%) respectively than the other flour blends. However, the crude protein, crude fiber, fat, ash and energy of sample with H70:B20:C1O (9.73, 1.18, 18.95, 2.06% and 439kca1) respectively was significantly (p<O.05) higher than the other flour blends. The mineral for cake and chinchin produce from the flour blends shows that sample with H70:B20:C1O had a significantly (p<O.OS) higher calcium, sodium, magnesium, phosphorus, potassium, iron and zinc (6 and 8mg, 10 and 9mg, 34 and 47mg, 33 and 37mg, 55 and 5 1mg, 1 and 1mg, 0.48 and 0.47mg) respectively than the other flour blends. The vitamins (A, Bi, B2, B3 and C) (76.39ug/g-10.43mg/g and 92.92ug/g10.72mg/g) for cake and chinchin respectively of sample with H70:B20:C1O had a significantly (p<O.05) higher than the other flour blends. Residual anti-nutrients of flour blends result of sample with H70:B20:C1O recorded significantly (p<O.OS) higher alkaloid, tannin, flavonoid, phytate and saponin (0.29-0.24% and 0.3 5-0.34%) for cake and chinchin respectively from the flour blends produce. The parameters of proximate composition assessed decreased significantly (P<0.05) with increase in bambara groundnut flour for snacks making. Sample with H70:B20:C1O showed significantly (P<0.05) improvement in the chemical composition, functional, vitamins, anti-nutrient and mineral properties of the flour when compared to the other substitution levels and control sample. The functional properties of the flour blends of sample with H70:B20:C1O showed significantly (p<O.05) higher bulk density, WAC, OAC, FC, FS, SI and GT (0.77-85.80%) respectively than the other flour blends. The result has shown that sample H70:B20:ClO composite flour showed improved chemical composition and could be utilized for product development in different food system. For Sensory properties showed that sample with H45:B45:C1O for the taste, flavour, texture, colour and general acceptability (4.55-4.92 and 5.55- 5.68) for cake and chinchin from the flour blends respectively significantly (p<O.05) moderately liked. Hungry rice, bambara groundnut and carrot flour up to 45% level in cake making and 30% in chinchin improved nutritional and sensory properties. Addition of carrot to hungry rice and bambara groundnut could be said to have greatly improve the quality of snacks.