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

Abstract

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 (<30%) cassava substitution levels.