Innocent Nwazulu Okwunodulu, Judith Ucheoma Iloka, Geraldine Kasie Okakpu, John Chidiebere Okakpu

Proximate Composition and Consumers’ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used

Due to high cost of importation and inability of wheat to thrive in Nigeria, baked products like chin- chin are costly and out of the reach of common people. Since baked products are convenient snack relished by all, substitution with readily available materials like cassava flour becomes the only available option. Wheat and cassava flours were blended in the ratios of 70:30%, 50: 50% and 30: 70% respectively while 100% wheat and cassava flours served as controls. Deep fat fried chin-chin samples were prepared from the blends. Proximate and functional properties were conducted on the flour blends while proximate composition and acceptability test were on the chin-chin samples. The results revealed that with increase in cassava inclusion levels in the composite flour blends, there was increase in moisture (7.77-8.23%), carbohydrate (73.42-79.23%), ash (0.75-1.00%), bulk density (0.51-0.61 g/ml), swelling index (0.96.1.09%), water absorption capacity (1.10-1.88 g/g), and emulsion capacity (27.41-39.48%) while dry matter (91.20-9.84%), protein (8.55-6.55%), fat (2.08-0.98%), fibre (2.53-2.20%) and oil absorption capacity (1.29-1.16 g/g) decreased. For chin- chin, there was significant increase in moisture (8.29-10.40%) and carbohydrate (63.63-66.54%) while dry matter (91.70-89.59%), protein (6.66-3.50 %), fat (17.57-16.84%), ash (1.88-1.38) and fiber (1.96-1.69%) decreased. There was no significant difference in the overall acceptability of the chin-chin samples. Therefore, cassava flour substitution of up to 70% is acceptable, but with decrease in most of the nutrient composition which can be improved with lower (

PDF

___

Achinewhugar SC, Barber LI, Ijeoma IO. 1998. Physicochemical properties and reification of selected cassava cutovers in River state. Plant Food for Human Nutrition, 52: 133 140.
Adams ML, Lombi E, Zhao FJ, McGrath SP. 2002. Evidence of low selenium concentrations in UK bread-making wheat grain. Journal of the Science of Food and Agriculture, 82: 1160–1165.
Adegunwa MO, Ganiyu AA, Bakare H A, Adeborale A A. 2014. Quality evaluation of composite millet-wheat Chin-chin. Agricultural and Biology Journal of North America. ISSN. 2151-7517.
Aro SO, Aletor VA, Tewe OO, Fajemisin AN, Usifo B, Falowo AB. 2008. Preliminary investigation on the nutrients, anti- nutrients and mineral composition of microbial fermented cassava starch residues. In: Proceedings of the 33rd Annual Conference of Nigerian Society of Animal Production (NSAP), Ayetoro, Ogun State, Nigeria. 21st May, 2008. pp. 86 - 92.
Anon A. 2000. Reports on symposiums on composite flours, 1976 – 2000, particular sorghum and millet. International Association for Cereal Science and Technology, 1ICC,
AOAC 2010. Official Methods of Analysis. 18th Edition, Association of Official Analytical Chemists; Washington D.C., (USA).
Boye JI, Zubair F. 2011. Water holding capacity In: Pulse foods from http://www.sciencedirect.com/topic/agricultural and biological-sciences/water-binding/pdf
Echendu CA, Onimawo IA, Somtochi A, 2004. Production and evaluation of doughnuts and biscuits from maize – pigeon pea flour blends. Nigerian Food Journal, (22): 147 – 153.
Egan H, Kirk, RS, Sawyer R. 1981. Pearson’s chemical analysis of foods, 8th Edi. Essexi Longman Scientific and Technical; (UK).
Falade K, Akingbala J, 2010. Utilization of cassava for food.
Food Reviews International, 27:1, 51-83. Fellows PJ. 1997.
Frying In: Food processing Technology: Principles and practice. Woodheat Publishing Series in Food Science and Technology. Pp 331-339.
Hoover R. 2001. Composition, molecular structure, and physicochemical properties of tuber and root starches: A Review. Carbohydrate Poly, 45: 253-267.
Iwe M O. 2002. Handbook of Sensory Methods and Analysis. Rojoint Communication. Pp. 80-90.
Iwe M.O. 2007. Current Trends in Sensory Evaluation of Food. Published by Rojoint Communication Services Ltd.106-137.
James CJ. 1995. The analytical chemistry of foods. Chapman and Hall Press, New York, pages: 86 – 89.
Mepba HD, Eboh L, Nwaojigwa, SU. 2007. Chemical composition, functional and baking properties of wheat- plantain composite flours. African Journal of food, Agriculture, Nutrition and Development, 7: 1-22.
McWattlers KH, Ouedraogo, JB, Resurrection, AVA, Hung Y, Philips RD. 2003. Physical and sugar content of cookies containing mixtures of wheat, Forio (Digitaria exilis) and Cowpea (Vigna unguiculata) flours. International Journal of Food Science and Technology, 38: 403 – 410.
Nasr SI, Abufoul A, 2004. Using free fat watermelon (Citrullus vuglgaris) seed kernels in preparing high protein biscuits. Al- Azhar University Gaza, Gaza Palestine. 7: 45-54.
Nzelu IC, Nwosu UL, Onwurah CO, 2012. Food analysis: Principles and practice. Fergu Nwankwo Printing Service, Enugu. Pp. 55.
Olaoye OA, Ubbor SC, Okakpu CJ. 2016. Use of composite flours of wheat and white beans (Phaseolus vulgaris) in bread making: influence on quality indices. Applied Science Report, © PSCI Publications.15 (3): 148-154
Olaoye OA, Onilude AA, Oladoye CO. 2007. Breadfruit flour in biscuit making. African Journal of Food Science, 20-23.
Oluwamukomi MO, Oluwalana IB, Akinbowale OF. 2010. Physicochemical and sensory properties of wheat cassava composite biscuit enriched with soy flour. African Journal of Food Science, 5 (2): 50 – 56.
Onimawo AI, Akubor PI. 2005. Functional properties of food. In: Food Chemistry. Integrated approach with biochemical background. Benin City, Nigeria, Ambik Press Limited, Pp 208-221.
Onwuka GI, 2018. Food Analysis and instrumentation theory and practice. 2nd edt Naphthali: Prints..104-121.
RMRDC, 2004. RMRDC Workshop. Cassava. In: Report on Survey of Selected Agricultural Raw Materials in Nigeria. Raw Materials Research and Development Council (RMRDC), Abuja. Nigeria.
Sanni LO, Adebowale AA, Tafa SO. 2006. Proximate, functional, pasting and sensory qualities of instant yam flour. A paper presented at the (4 1STR Symposium, central tuber crops the research Institute, Trivadrum, kerala State. India.
Topping D. 2007. Cereal complex carbohydrates and their contribution to human health. Journal of Cereal Science, 46:220–229.
Thongkratok R, Khempaka S, Molee W. 2010. Protein enrichment of cassava pulp using microorganisms’ fermentation techniques for use as an alternative animal feedstuff. Journal of Animal and Veterinary Advances, 9(22):2859 - 62.
Ugwu E, Ukpabi UJ. 2002. Potential of soy cassava flour processing to sustain increasing cassava production in Nigeria. Outlook on Agriculture, 31(2): 129 – 133