ABSTRACT

 Physicochemical studies were conducted on deep fried chin-chin made from wheat cassava composite flour blends. Cassava flour was used to substitute what flour at different portions of 0, 30, 50, 70 and 00. The functional properties of the different wheat.- cassava floor blends were determined. The CompoSite flour was thereafter, processed into chin-chin and the proximate composition and sensory evolution of the chin-chin were determined. There were significant differences (P< 0.05) in the functional properties in terms of bulk specificity, swelling index, oil absorption capacity, water absorption capacity, and ernulsio:. capacity ranging from 0,508-0.74ii/mI, 0.96- I. I 3g1m, I . i 6-I .38g/m, I. I 0-2.42g1in and 27.41 -43.21 g/inl respectively. There were significant differences (p<0.05) in the proximate analysis with values ranging from 7.7 1- 9.57%, 0.73-i .39%, 4.92-12,24%, 0,7 1-2.21%, 2.22-2.21%, 72-1 1-82% and 90.44- 91.51 % for moisture , Ash, crude pro ..in, crude Ihi, crude fiber, carbohydrate and Dry matter contents respectively. There vs also significant difference (P><0.05) in sensory attributes of the chin-chin samples peme1cr measured. The study concluded that chin-chin of' acceptable quality comparable to the I 00% wheat flour chin-chiti is obtainable from 1'cat- cassava composite flour up to 70% cassava substitution,><0.05) in the in sensory attributes of the chin-chin samples peme1cr measured. The study concluded that chin-chin of' acceptable quality comparable to the I 00% wheat flour chin-chiti is obtainable from 1'cat- cassava composite flour up to 70% cassava substitution,