Quality Characteristics Of Chin Chin Produced With Wheat (Triticum Aestivum) - Sweet Potatoes (Iponioea Batatas) Composite Flours:- Nwanze, Mmesoma R

ABSTRACT

This study investigated the production of chin-chin from wheat and sweet potato Hour blends. Hour was produced from sweet potato and was formulated with wheat Hour in different proportions to obtain composite Hour. The composite Hours were subjected to functional analysis prior to production of chin-chin samples. Proximate composition, vitamin composition, mineral contents, phytochemical contents and sensory properties were conducted on the chin-chin samples. Experimental data were subjected to statistical analysis at 95% confidence interval. The results showed increases in functional properties, including bulk density, water and oil absorption capacities, foam capacity and stability, swelling index, and gelatinization temperature. Proximate analysis confirmed the presence ofmoisture, crude protein, liber, fat, ash. and carbohydrates, contributing to the overall energy value ofthe chinchin. Mineral analysis identified essential nutrients such as calcium, magnesium, phosphorus, potassium, iron, and zinc. The chin-chin samples also contained vitamins A, Bl, B2, B3, C, and E. Phytochemical analysis detected flavonoids, tannins, alkaloids, phytates, oxalates, and hydrogen cyanide in varying amounts. Sensory evaluation indicated that incorporating sweet potato Hour enhanced the overall quality and acceptability of the chin-chin.