ABSTRACT

 This study evaluated the proximate, vitamin, mineral, antioxidant, and sensory properties of chin chin snacks produced with blends of wheat flow· (WF), Orange-Fleshed sweet Potato Puree (OFPP), and plantain Purce (PP) blends. Five samples were prepared: SA ( I 00% WF), SB (90%WF:5%OFPP:5%PP), SC (85%WF: 10%OFPP:S%PP), SD (80%WF: l5%OFPP: 5%PP), and SE (75% WF:20%OFPP:5% PP). Results of proximate analysis showed significant differences (p<0.05) across samples in moisture content, ash, fat, crude fiber, protein, and carbohydrate respectively. Moisture content ranged from 7.37 to 12.71%, ash from 1.82 to 3.49%, fat from 2.38 to 5.03%, crude fiber from 3.03% to 3.91%, protein from 7.58 to 7.97%, and carbohydrate from 66.91 to 77.84%. Ash, fat, fiber, and protein contents significantly (P<0.05) increased across samples, with SE exhibiting the highest values in vitamins A (1.3735 mg/100g), BI (0.0910 mg/l00g), C (21.21 mg/l00g), calcium (23.60 mg/ 100g), and potassium ( 431.50 mg/ I 00g}. The vitamin content of the samples, including Vitamin A, BI, B2, B3, and C, showed significant differences (p<0.05). Vitamin A content ranged from 0.1960 to 1.3735 mg/ 100g, while Vitamin C ranged from 0.47 to 21.21 mg/ 1 00g. Mineral content, including calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), and phosphorus (P), also varied significantly (P<0.05) across the samples. Calcium content ranged from 12.77 to 23.60 mg/l00g, while potassium ranged from 153.50 to 431.50 mg/l00g. The antioxidant properties, assessed using DPPH (9.96 to 11.71%), FRAP (48.60 to 60.04%), and ABTS assays (15.25 to 17.29%), showed a significant increase (P<0.05) in antioxidant activity as the proporion of OFPP and PP increased. The sensory evaluation of the samples revealed no significant differences (P> 0.05) in appearance, aroma, and general acceptability among the samples, although the 100% wheat flour sample SA had the highest scores for general acceptability (8.62). Conclusively, the study demonstrated that substituting WF with OFPP and PP significantly enhanced the nutritional value and antioxidant content of chin chin.