Quality Characteristics Of Wheat Chinchin Enriched With Edible Mushroom (Pleurotus Tuber-Regium)

ABSTRACT

The study determined the nutrient composition of chinchin produced with wheat flour and enriched with Pleurotus tuber-re glum flour (PTF). Result obtained for the proximate composition were crude protein (6.77 to 13.60%), carbohydrate (55.56 to 70.52%), crude fat (12.63 to 12.8 1%), ash content (2.35 to 2.49%), crude fibre (0.89 to 8.41%) and moisture content (6.83 to 7.12%). The ash, crude fibre and crude protein significantly (p<O.05) increased with increased inclusion of Pleurotus tuber-re glum flour (PTF) while the carbohydrate content significantly (p<0.05) decreased with increased PTF. The crude fat and the moisture content were not significantly (p<O.05) affected. The swelling index (1.31 to 1.57%), water absorption capacity (11.77 to 2.73g/ml sample), oil absorption capacity (1.13 to 1 .73g/g sample), gelatinization temperature (76.67 to 91.33°C), wettability (23 to 51.33s), emulsification capacity (45.90-52.33%) and foam capacity (16.46 to 39.71%), of the wheat-PTF composite flour all showed significant (p< 0.05). increase with increased proportion of the PTF in the flour blends. Bulk density significantly decreased with increased PTF. The anti-nutritional factor generally had low concentration, most significant (p<0.05) difference occurring only at inclusion levels up to 30% PTF. Phytate and tannin had no significant difference among all samples studied. The range of values obtained included alkaloids (0.05 to 0.11%), saponin (0.03 to 0.07%), phenol (0.07 to 0.14%), tannin (0.02 to 0.05%), and oxalate (0.06 to 0.08%), while a constant 0.02% was obtained for phytate. The values were all below the lethal dose concentration. Only chinchin containing 10% PTF compared favourably with chinchin made with 100% wheat flour in flavour, smoothness, thickness, appearance, taste and overall acceptability. The use of up to 50% Pleurotus tuber-re gium flour in the production of chinchin and other snacks would therefore improve the nutritional content of products. However, inclusion of not more than 10% is recommended for product to be organoleptically acceptable to consumers.