ABSTRACT

The aim is to evaluate the proximate composition, mineral content, and sensory characteristics of chin-chin produced from composite flour of wheat, soybean, and orange-fleshed sweet potato puree compared to traditional chin-chin. Five formulations (SWC1-SWCS) were prepared with varying proportions of OFSP puree, soybean, and wheat flour with the following formation SWCI - (OFSP 25%: Soybean 25%: Wheat 50%), SWC2- (OFSP 50%: Soybean 50%: Wheat 0%) SWC3 - (OFSP: 20% Soybean: 30%: Wheat 50%), SWC4 - (OFSP 30: Soybean 20%: Wheat 50%). Wheat flour SWC 5(100% WF) served as control. Proximate analysis revealed significant improvements in protein and fiber content due to the inclusion of soybean flour and sweet potato puree. Mineral analysis indicated enhanced levels of essential minerals, particularly iron and calcium, which are vital for human health.  The result of the analysis of the samples showed significant variations in moisture, dry matter, ash, crude fiber, fat, crude protein and carbohydrate. SWC 2 had the highest moisture, ash, fat and crude protein content of 15.54, 1.65, 19.36 and 12.77 respectively. While SWC 5 had the lowest moisture, ash, fat and crude protein content of 4.67, 1.36, 12.68 and 11.87 respectively. For the mineral analysis SWC 2 had the highest calcium, potassium, sodium, zinc and phosphorus content which are 49.31, 38.45, 23.61, 0.85 and 85.38 respectively due to the inclusion of soybean and OFSP.  The sodium content ranged from 21.40mg/100g for SWC4 – (30% OFSP: 20% Soybean: 50% Wheat) to 23.61mg/100 g for SWC2– (50% OFSP: 50% Soybean: 0% Wheat). The zinc content of the samples ranged from 0.65 – 0.85mg/100g. The highest zinc content was found in SWC2 (50% OFSP, 50% soybean, 0% wheat flour) with 0.85mg/100g, while the lowest was in SWC4 – (30% OFSP: 20% Soybean: 50% Wheat) with 0.65mg/100g. Sensory evaluation, conducted through a panel of testers, assessed attributes such as color, taste, flavor, texture and general acceptability. Results showed that the composite chin-chin was very nutritious indicating its potential as a nutritious snack option. This research highlights the benefits of incorporating alternative flours into traditional snacks, promoting healthier dietary choices while, maintaining sensory appeal.