Quality Evaluation Of Chin-chin Produced From Flour Blends of Wheat (Triticum aestivum), Millet (Pennisetum glaucum) And Soybean (Glycine max)
ABSTRACT
This study was
conducted to evaluate the quality of chin-chin made from millet-wheat-soybean
composite blend. Millet and soybean grain were. processed into flour and used
to substitute wheat flour at different portion of 0, 1 0, 30, 50, 70, 90 and
100. The functional and pasting properties of the different
wheat-millet-soybean flour blends were determined. The composite flour was
thereafter, processed into chin-chin and the proximate composition and sensory
. evaluation of the chin-chin were determined. There were significant
differences (p<0.05) in the functional properties of composite flour in term
of oil absorption capacity, water absorption Capacity and total titratable
acidity ranging from 1.81 to 2.59g/cm, 1.805 to2.595g/cm 3 and 0.07 to 0.950%
respectively. There were significant differences (p<0.05) in the proximate
composition of the chinchin samples with values ranging from 87.25 to 91.55%,
10.65 to 12.55%, 6.19 to 8.35%, 2.35 to 3.96% and 3.86 to 4.01% for dry matter,
protein, ether extract of fat content, crude fat, and Energy contents
respectively. There were no significant difference (p<0.05) in sensory
attributes of the chinchin samples parameter measured, which was observed in
the appearance of the sample which ranged from 6.20 to 7.30, texture which
tanged from 5.95 to 6.75 and Taste which ranged from 6.80 to 7.70. The study
concluded that chinchin of acceptable quality comparable to the 100% wheat
flour chinchin jg obtainable from wheatmillet-soybean composite flour up to 30%
millet and I 0% soybean substitution.
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CALLISTUS, C (2022). Quality Evaluation Of Chin-chin Produced From Flour Blends of Wheat (Triticum aestivum), Millet (Pennisetum glaucum) And Soybean (Glycine max). Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-chin-chin-produced-from-flour-blends-of-wheat-triticum-aestivum-millet-pennisetum-glaucum-and-soybean-glycine-max-7-2
CALLISTUS, CALLISTUS. "Quality Evaluation Of Chin-chin Produced From Flour Blends of Wheat (Triticum aestivum), Millet (Pennisetum glaucum) And Soybean (Glycine max)" Mouau.afribary.org. Mouau.afribary.org, 18 Nov. 2022, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-chin-chin-produced-from-flour-blends-of-wheat-triticum-aestivum-millet-pennisetum-glaucum-and-soybean-glycine-max-7-2. Accessed 24 Nov. 2024.
CALLISTUS, CALLISTUS. "Quality Evaluation Of Chin-chin Produced From Flour Blends of Wheat (Triticum aestivum), Millet (Pennisetum glaucum) And Soybean (Glycine max)". Mouau.afribary.org, Mouau.afribary.org, 18 Nov. 2022. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-chin-chin-produced-from-flour-blends-of-wheat-triticum-aestivum-millet-pennisetum-glaucum-and-soybean-glycine-max-7-2 >.
CALLISTUS, CALLISTUS. "Quality Evaluation Of Chin-chin Produced From Flour Blends of Wheat (Triticum aestivum), Millet (Pennisetum glaucum) And Soybean (Glycine max)" Mouau.afribary.org (2022). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-chin-chin-produced-from-flour-blends-of-wheat-triticum-aestivum-millet-pennisetum-glaucum-and-soybean-glycine-max-7-2