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.
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MICHAEL, U (2026). Quality Characteristics Of Chin Chin Produced With Wheat (Triticum Aestivum) - Sweet Potatoes (Iponioea Batatas) Composite Flours:- Nwanze, Mmesoma R. Repository.mouau.edu.ng: Retrieved Apr 24, 2026, from https://repository.mouau.edu.ng/work/view/quality-characteristics-of-chin-chin-produced-with-wheat-triticum-aestivum-sweet-potatoes-iponioea-batatas-composite-flours-nwanze-mmesoma-r-7-2
UNIVERSITY, MICHAEL. "Quality Characteristics Of Chin Chin Produced With Wheat (Triticum Aestivum) - Sweet Potatoes (Iponioea Batatas) Composite Flours:- Nwanze, Mmesoma R" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Apr. 2026, https://repository.mouau.edu.ng/work/view/quality-characteristics-of-chin-chin-produced-with-wheat-triticum-aestivum-sweet-potatoes-iponioea-batatas-composite-flours-nwanze-mmesoma-r-7-2. Accessed 24 Apr. 2026.
UNIVERSITY, MICHAEL. "Quality Characteristics Of Chin Chin Produced With Wheat (Triticum Aestivum) - Sweet Potatoes (Iponioea Batatas) Composite Flours:- Nwanze, Mmesoma R". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Apr. 2026. Web. 24 Apr. 2026. < https://repository.mouau.edu.ng/work/view/quality-characteristics-of-chin-chin-produced-with-wheat-triticum-aestivum-sweet-potatoes-iponioea-batatas-composite-flours-nwanze-mmesoma-r-7-2 >.
UNIVERSITY, MICHAEL. "Quality Characteristics Of Chin Chin Produced With Wheat (Triticum Aestivum) - Sweet Potatoes (Iponioea Batatas) Composite Flours:- Nwanze, Mmesoma R" Repository.mouau.edu.ng (2026). Accessed 24 Apr. 2026. https://repository.mouau.edu.ng/work/view/quality-characteristics-of-chin-chin-produced-with-wheat-triticum-aestivum-sweet-potatoes-iponioea-batatas-composite-flours-nwanze-mmesoma-r-7-2