ABSTRACT

Chin-chin snacks were produced from composite flours of wheat, cocoyam and pigeon pea with the following formulation; sample WCPO (100% wheat), WCP1 (80% wheat, 10% cocoyam, 10% pigeon pea flour), WCP2 (80% wheat, 20% pigeon pea flour), WCP3 (80% wheat, 20% cocoyam), WCP4 (50% wheat, 50% pigeon pea) and WCP5 (50% wheat, 50% cocoyam). Chin-chin made from 100% wheat flour served as the control. The samples were analyzed for chemical, mineral, functional properties and sensory analysis . They were evaluated using standard analytical procedures methods. Data generated were statistically analysed by one way analysis of variance using statistical product ofservice solution version 23.0. The proximate result showed that their moisture ranged from 7.62-7.75%, protein 8.39-14.70%, fat 3.82 - 4.37%, ash 4.50- 4.79%, fibre 2.33 - 4.77%, and carbohydrate 64.03-77.23%. The mineral content ranged from 45.97-50.77mg/100g, 11.99-14.68mg/l 00g, 116.73-159.50mg/100g, 16.13- 22.49mg/100g, 156.77-182.37mg/l 00g for calcium, magnesium, potassium, sodium and phosphorus respectively. The functional properties ranged from 0.66-0.69ml,1.53-1.87g/g, 1.17-1.60g/g, 50.85-63.17%, 24.83-32.57% for bulk density, water absorption, oil absorption capacity, emulsion capacity and foam capacity respectively. For vitamin 112.00-119.43mg/100g, 0.03-0.08mg/100g, 0.03-0.06mg/100g, 0.029-0.4 lmg/100g, 2.81-3.35mg/100g for vitamin A, Bl, B2, B3 and C respectively. The anti-nutritional properties result ranged from 0.12-0.14mg/100g, 0.10-0.32mg/100g and 0.00- 0.09mg/100g for phytate, oxalate and trpsin inhibitor respectively. The sensory properties result ranged from 4.14-7.01,3.86-7.70, 3.30-7.63, 4.02-7.76, 4.15-7.86 for Appearance, taste, crispness, aroma and general acceptability. The sensory evaluation showed preference for WCPO (100% wheat flour) also, WCP3 (80% wheat, 20% cocoyarn flour), WCP4 (50% wheat, 50% pigeon flour) and WCP5 (50% wheat, 50% cocoyam flour) for the composite chin-chin samples. Production of chin-chin from blends of wheat, cocoyam and pigeon pea flours improved the nutrient composition and sensory properties with acceptable/safe anti-nutrient limit which can be optimized for value addition.