ABSTRACT
The purpose of this research was to extend the
shelf life and fortification of wheat using walnut (Tetracapium conophorum) and sour-sop (Annona muricata) flour for granola, chin-chin and stiff porridge in
Nigeria. Twelve specific objectives were formulated. The study adopted research
and development design. Four hypotheses guided the study. Walnut and sour-sop
were processed into flour for the production of granola, chin-chin and stiff
porridge at different ratios of 90:10%, 80:20%, 70:30%, 60:40% and 50:50% using
wheat flour as a control. Functional and pasting properties of the flour blends
were determined. Proximate composition, energy content, storage periods and
acceptability index of the food products were determined. A 9 point hedonic
scale was used. Results were analysed statistically by the analysis of variance
and differences between the means were separated. Results for functional
properties of wheat/walnut flour blends revealed that WGA 1.35g/g absorbed more
moisture, WGF 0.77g/g absorbed more oil, WGF was high in bulk density 0.86g/g
and least in solubility 11.36%. Results for pasting properties showed that WGA
was high in all parameter except pasting temperature WWF 81.45RVU. There was
significant differences (p>0.05) in all samples, WWE and WWF 5.87RVU were
not significantly different (p>0.05). Results for proximate composition of
wheat/walnut granola revealed that values increased in ash 1.70% for control,
fat 15.63% WGF and protein 14.29% WGF. Results for proximate composition of
chin-chin showed that moisture and carbohydrates reduced as level of
substitution increased. This was due to the fat content of walnut flour. There
were no significant differences (p>0.05) in WGA, WGB, WGC 35.08%. Results
for stiff porridge revealed that at 50% level of substitution ash, fat, protein
and fibre increased while carbohydrate reduced. Results for energy content of
granola showed that WGE had 436.07Kcal/100g, chin-chin had WGE 420.33Kcal/100g
and stiff porridge WGB 162.06Kcal/100g. Results for storage periods (mould and
fungi counts) revealed that granola and chin-chin products had more counts in
week four, stiff porridge had more counts for 12 hours of storage. At 50:50%,
granola was most preferred for colour and texture, crispness, flavour and
overall acceptability was recorded 70:30% in chin-chin, WSPD was preferred in
overall acceptability. Results for functional properties of wheat/sour-sop
flour showed SWF 1.23% absorbed more water, SWA 9.80% was high in swelling
power. This was due the functional properties in sour-sop flour. Pasting
properties results revealed that 100% had high values and least in 50:50% in
parameters of peak, breakdown, final and peak time. Proximate composition of
granola showed that ash had 1.43 in SWF; fibre had 1.53%, carbohydrate
increased at 50:50% level of substitution. Results for proximate composition
for chin-chin and stiff porridge revealed that at 50:50% levels of substitution
moisture, ash, fat increased while crude fibre and carbohydrates reduced. There
were significant differences (p<0.05). Energy contents results revealed that
granola had 430.90Kcal/100g, chin-chin had 403.06Kcal/100g and stiff porridge
149Kcal/100g. Results for (moulds) storage periods had least count in week 2
and more in week 4, fungi had more counts in 12 hours. At 50:50%, granola was
more preferred in SGF in aroma, chin-chin preferred in crispness and taste,
stiff porridge had general acceptability in SSPF. Based on the findings, the
study recommended that 50% of walnut and sour-sop can be substituted to fortify
wheat flour based foods
DEEDAM (2023). Sensory Evaluation, Shelf Life Extension And Fortification Of Products Prepared From Composite Flour Of Wheat With Walnut (Tetracapium Conophorum) And Sour-Sop (Annona Muricata) In Nigeria.. Mouau.afribary.org: Retrieved Aug 19, 2025, from https://repository.mouau.edu.ng/work/view/sensory-evaluation-shelf-life-extension-and-fortification-of-products-prepared-from-composite-flour-of-wheat-with-walnut-tetracapium-conophorum-and-sour-sop-annona-muricata-in-nigeria-7-2
DEEDAM. "Sensory Evaluation, Shelf Life Extension And Fortification Of Products Prepared From Composite Flour Of Wheat With Walnut (Tetracapium Conophorum) And Sour-Sop (Annona Muricata) In Nigeria." Mouau.afribary.org. Mouau.afribary.org, 13 Feb. 2023, https://repository.mouau.edu.ng/work/view/sensory-evaluation-shelf-life-extension-and-fortification-of-products-prepared-from-composite-flour-of-wheat-with-walnut-tetracapium-conophorum-and-sour-sop-annona-muricata-in-nigeria-7-2. Accessed 19 Aug. 2025.
DEEDAM. "Sensory Evaluation, Shelf Life Extension And Fortification Of Products Prepared From Composite Flour Of Wheat With Walnut (Tetracapium Conophorum) And Sour-Sop (Annona Muricata) In Nigeria.". Mouau.afribary.org, Mouau.afribary.org, 13 Feb. 2023. Web. 19 Aug. 2025. < https://repository.mouau.edu.ng/work/view/sensory-evaluation-shelf-life-extension-and-fortification-of-products-prepared-from-composite-flour-of-wheat-with-walnut-tetracapium-conophorum-and-sour-sop-annona-muricata-in-nigeria-7-2 >.
DEEDAM. "Sensory Evaluation, Shelf Life Extension And Fortification Of Products Prepared From Composite Flour Of Wheat With Walnut (Tetracapium Conophorum) And Sour-Sop (Annona Muricata) In Nigeria." Mouau.afribary.org (2023). Accessed 19 Aug. 2025. https://repository.mouau.edu.ng/work/view/sensory-evaluation-shelf-life-extension-and-fortification-of-products-prepared-from-composite-flour-of-wheat-with-walnut-tetracapium-conophorum-and-sour-sop-annona-muricata-in-nigeria-7-2