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.