ABSTRACT
Chin-chin
are baking products consumed worldwide due to their availability,
affordability, ready-to-eat, convenience, palatability and long shelf life.
This research study investigates the nutrients and sensory attributes of chin-chin
produced from composite flour from soybean, wheat and orange fleshed sweet
potato (OFSP) puree. Chin-chin were produced using wheat, soybean and orange
fleshed sweet potato in the ratios: 50:25:20, 0:50:50, 50:30:20, 50:20:30 and
100:0:0 and were labelled SWC1, SWC2, SWC3, SWC4 and SWC5 respectively. Sample
SWC5 served as the control. Statistical analyses were carried out using
standard method in assessing the proximate composition (moisture, protein, fat,
fiber and carbohydrate), vitamin content (A, B, B1, B2 and C) and sensory
attributes of the chin-chin. The results obtained from the analyses shows the
ranges of the proximate composition of the chin-chin samples : moisture (4.69
to 15.54%), dry matter (84.46 to 95.31%), ash (1.36 to 1.65%), crude fiber
(1.52 to 1.60%), fat (12.68 to 19.36%), crude protein (11.87 to 12.77%) and
carbohydrate (49.11 to 67.89%). The vitamin composition of the chin-chin
samples ranged from carotene (13.78 to 18.53 µg/g), vitamin B1 (0.55 to 0.62
mg/100g), vitamin B2 (0.16 to 0.28 mg/100g), vitamin B3 (0.58 to 0.73 mg/100g)
and vitamin C (6.91 to 8.47 mg/100g). the highest vitamin content was observed
in sample SWC2 with the ratio of 50% OFSP, 50% soybean and 0% wheat, while the
lowest vitamin content was observed in sample SWC5 with the ratio of 0% OFSP,
0% soybean and 100% wheat. The sensory scores of the different chin-chin
samples ranged from 5.17 to 7.57 colour, 2.90 to 8.33 taste, 3.53 to 8.00
flavour, 2.77 to 8.07 texture and 3.59 to 7.97 general acceptability. Sensory
analysis revealed that sample SWC5 which contained 100% wheat, remained the
most preferred among the consumers, the composite blends received favorable
ratings for taste, colour and texture. This highlights the potential of using
composite flour of soybean, wheat and orange fleshed sweet potato produce
healthier snack options that cater for dietary needs while maintaining sensory
appeal. This research study suggests that incorporating soybean and orange
fleshed sweet potato (OFSP) can significantly enhance the nutritional value of
chin-chin, but there is need for further research to enhance the sensory
qualities for general acceptability.
-- (2025). Nutrient And Sensory Attributes Of Chin Chin Produced From Composite Flour Of Soybean, Wheat And Orange Fleshed Sweet Potato Puree:-Odoemena Olivia C. Mouau.afribary.org: Retrieved Jul 09, 2025, from https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-chin-chin-produced-from-composite-flour-of-soybean-wheat-and-orange-fleshed-sweet-potato-puree-odoemena-olivia-c-7-2
--. "Nutrient And Sensory Attributes Of Chin Chin Produced From Composite Flour Of Soybean, Wheat And Orange Fleshed Sweet Potato Puree:-Odoemena Olivia C" Mouau.afribary.org. Mouau.afribary.org, 08 Jul. 2025, https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-chin-chin-produced-from-composite-flour-of-soybean-wheat-and-orange-fleshed-sweet-potato-puree-odoemena-olivia-c-7-2. Accessed 09 Jul. 2025.
--. "Nutrient And Sensory Attributes Of Chin Chin Produced From Composite Flour Of Soybean, Wheat And Orange Fleshed Sweet Potato Puree:-Odoemena Olivia C". Mouau.afribary.org, Mouau.afribary.org, 08 Jul. 2025. Web. 09 Jul. 2025. < https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-chin-chin-produced-from-composite-flour-of-soybean-wheat-and-orange-fleshed-sweet-potato-puree-odoemena-olivia-c-7-2 >.
--. "Nutrient And Sensory Attributes Of Chin Chin Produced From Composite Flour Of Soybean, Wheat And Orange Fleshed Sweet Potato Puree:-Odoemena Olivia C" Mouau.afribary.org (2025). Accessed 09 Jul. 2025. https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-chin-chin-produced-from-composite-flour-of-soybean-wheat-and-orange-fleshed-sweet-potato-puree-odoemena-olivia-c-7-2