ABSTRACT

 The quality characteristics of chin chin made from wheat, cassava and groundnut CC 121 (50:30:20), CC 122 (30:40:30), GC 123 (20:50:30), blend of cassava and groundnut GC 124 (70:30) and the control sample of 100% wheat were analysed for on the sensory properties, anti-nutritional properties, functional properties, vitamin content and proximate content using standard methods. There were significant differences in vitamin B1 (Thiarnin) with values ranging from 1.75 to 5.06 ,B2 (Riboflavin) with values ranging 0.31 to 2.26 and B3 (Niacin) with values ranging. from 1.54 to 1.97. The results of the functional properties analysis of composite flour showed significant differences in the bulk density (0.58 to 0.68), oil adsorption capacity (1.61 to 2.19), foam capacity (4.13 to 9.75), foam stability (97.02 to 104.54) emulsion capacity (37.10 to 60.35), wettability (0.06 to 1.40), gelation temperature (46.00 to 73.00), gelation capacity (4.00 to 10.00) and gelation time (0.41 to 2.52). The results for water adsorption capacity showed significant increase (p< 0.05) for values of hydrogen cyanide (HCN) and tannin with values ranging fi'oii 0.00 to 0.37 and 0.05 to 0.22 respectively. The result showed significant differences for saponin (0.11 to 0.22) and alkaloid (0.12 to 0.20) values of the composite blend. Sensory evaluation results showed no significant differences ) for the taste (7.10 to 7.40), texture (6.70 to 7.30), crispiness (6.90 to 10.65), mouthfeel (6.80 to 11.00) and general acceptability (7.30 to 7.65). However, there were significant differences observed for colour (6.10 to 7.35) property of the samples. The dry matter, moisture content, crude protein, ether extract, crude fibre, ash content and carbohydrate showed significant differences (p< 0.05) with values ranging from 95.35 to 97.90, 2.10 to 4.65, 6.66 to 12.01, 10.02 to 21.41, 1.02 to 1.86, 1.26 to 2.10, and 59.42 to 77.70 respectively. The energy value showedno significant difference From the results shown GC 121, CC 122 and CC 123 have higher values of dry matter, crude protein, ether extract, crude fibre and ash content but lower values of moisture and carbohydrate indicating that they are more nutritious and may have longer shelf life than the control sample GC 120.