ABSTRACT
The purpose ofthis research was to extend the
shelflife and fortification ofwheat using walnut (Tetracapium conophoruni) and
sour-sop (Annona muricata) flour for granola, chin-chin and stiffporridge 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 ofthe 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 ofsubstitution 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 ofwheat/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, D (2025). 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:- Deedam, Nua J. Repository.mouau.edu.ng: Retrieved Jul 22, 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-deedam-nua-j-7-2
DEEDAM, 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:- Deedam, Nua J" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 21 Jul. 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-deedam-nua-j-7-2. Accessed 22 Jul. 2025.
DEEDAM, 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:- Deedam, Nua J". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 21 Jul. 2025. Web. 22 Jul. 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-deedam-nua-j-7-2 >.
DEEDAM, 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:- Deedam, Nua J" Repository.mouau.edu.ng (2025). Accessed 22 Jul. 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-deedam-nua-j-7-2