ABSTRACT

This study investigated the quality characteristics of chin-chin produced form blend of wheat and yellow cocoyam flour .whole yellow cocoyam were procured and processed into cocoyam flour. Wheat flour was purchased from the market. Four (4) blends of wheat and cocoyam flour blend were formulated, while 100% wheat flour serves as control. Chin-chin were produced from the blends .the composite flours were analyzed for their functional properties while the proximate ,minerals, anti-nutrients and sensory characteristics (assessed by 20 panelists) of the chin-chin were assessed .the statistical analysis were carried out using one way ANOVA at 95 % confidence level .the functional properties ranged from 0.67 to 0.78 g/ml ,1.53 to 2.41 g/ml,1.61 to 2.22 g/ml, 6.43 to 08.25 sec, 2.11 to 2.83 %, 36.83 to 45.06 % and 68.33 to 72.35 °C for bulky density ,water absorption capacity ,oil absorption capacity ,wettability swelling index ,emulsion capacity', and gelatinization temperature respectively. The proximate composition ranged from 4.64 to 5.25 % ,3.65 to 4.90 %, 1.25 to 1.64 %, 11.84 to 13.92 %, 2.64 to 3.73 %, 72.69 to 73.91 % and 417.74 to 435.62 kcal for moisture ,protein .crude fiber, fat, ash, carbohydrate and energy value respectively .the mineral composition ranged from 29.33 to 39.33 mg/100 g, 67.32 to 71.45 mg/100 g, 16.23 to 19.35 mg/100 g. 328.05 to 394.24 mg/100 g, 65.03 to 80.34 mg/100 g, 1.67 to 2.27 mg/100 g. and 1.62 to 2.39 mg/100 g for calcium, sodium, magnesium, phosphorus, potassium, iron and zinc respectively .The anti-nutrient ranged from 0.08 to 0.45 mg/100 g, 1.46 to 1.84 mg/100 g, 5.12 to 7.01 mg/100 g, 0.54 to 1.22 mg/100 g and 0.08 to 1.69 mg/100 g for alkanoid, tannin, flavonoid, saponin, and oxalate respectively. Sensory analysis shows that the chin-chin samples were accepted as no outright rejection was observed production of chin-chin from the blend of wheat and yellow cocoyam flour improved nutrient composition sensory properties with safe anti-nutrient limit which can be optimized for value addition.