Quality Attributes Of Chin-Chin Produced From Flour Blends Of Wheat (Triticum Aestricum), BEANS (Cowpea) And Soya Bean (Glycine Max):- Uzodinma Ann N

ABSTRACT x Wheat, soybean and bean were processed into flour at different ratios 100: 0:0, 95:55:0, 95:0:5, 90:5:5, 90:10:0, 90:0:10 and 80:10:10 respectively and used to produced chin-chin which was analyzed and composite flour which was determined. The functional, proximate, minerals, antinutritional and sensory properties of the samples were evaluated. The result shows a significant difference in the functional properties which ranged from 0.80 to 1.60 g/ml (water absorption capacity) 1.05 to 1.80 g/g (oil absorption capacity), 24.47 to 34.52% (Emulsion capacity), 28.26 to 34.09% (Foam capacity) and 0.759 to 0.826 g/g (Bulk density), respectively. The proximate composition ranged from 7.90 to 7.30% (Moisture), 0.85 to 1.75% (Ash), 6.55 to 7.55% (Fat), 0.85 to 1.70% (Fibre), 7.33 to 10.63% (Protein) and 70.48 to 77.13% (Carbohydrate) respectively. The mineral composition ranged from 89.39 to 102.29 mg/100g (Calcium), 77.50 to 117.23 mg/lOOg (Magnesium), 76.34 to 92.29 mg/lOOg (Phosphorus), 31.32 to 59.30 mg/lOOg (Sodium) and 132.53 to 146.63 mg/100g (Potassium) respectively. The anti-nutrients ranged from 2.80 to 6.33 mg/lOOg (Tannin), 0.20 to 0.79 mg/lOOg (Phytate), 0.30 to 0.75 mg/lOOg (Oxalate) and 2.11 to 3.09% (Flavonoid) respectively. Data obtained from the sensory evaluation indicate that 100% wheat flour was the most preferred in terms of colour, flavour, taste, crispy and general acceptability