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Chemical and organoleptic properties of Chinchin produced from flour blends of  wheat, defatted peanut and orange peels

Journal of Nutritional Health & Food Engineering
Bongjo NB,1,2 Ahemen SA,1,3 Gbertyo JA,2Guyih DM,4 Muyong MG1,2

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Chinchin was produced from flour blends of Wheat, DPF and OPF with the following
formation: sample A (100%: 00%: 00%), B (90%: 5%: 5%), C (85%: 10%: 5%), D (80%:
15%: 5%) and E (75%: 20%: 5%). Sample A served as the control. The samples were analyzed
for their nutrient and sensory qualities using standard methods. The proximate composition
of the chin-chin revealed a significant (p<0.05) increase in moisture content (5.05-7.59%),
fat (13.84-20.34%), protein (10.34-19.15%), ash (1.50-5.42%), and fiber content (2.68-
6.01%) with a decrease in carbohydrate content (66.59 to 41.49%) as substitution with DPF
increased. There was no significant difference between samples with respect to their Energy
contents. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content
ranged from 0.002 to 0.005%, 0.010 to 0.026% and 0.001 to 0.008mg/g respectively. The
mineral content of the chinchin ranged from 153.23 to 415.69mg/100g for Ca, 79.86 to
127.17mg/100g for Mg, 111.37 to 268.87mg/100g for Fe, 136.42 to 300.08mg/100g for K,
10.09 to 25.75 mg/100g for Zn. The sensory evaluation showed preference for sample A
(100% wheat flour) followed by sample E and C in that order. However, all samples were
generally acceptable. This study therefore demonstrated that DPF and OPF can be utilized
for the development of chin-chin with improved nutritional and organoleptic attributes.


Chinchin, proximate composition, defatted peanut flour, orange peel flour, organoleptic attributes