Assessment of Nutritional Qualities of Chinchin Produced From Blends Of Cyperus Esculentus and Triticum Aestivum Flours
| dc.contributor.author | Ajiboso, O.M. | |
| dc.contributor.author | Ajiboso, S.O. | |
| dc.date.accessioned | 2023-12-14T08:01:59Z | |
| dc.date.available | 2023-12-14T08:01:59Z | |
| dc.date.issued | 2021-01-01 | |
| dc.description.abstract | In this study, tigernut flour was formulated with wheat flour at different formulation ratios of 0%, 10%, 20% and 40% to blends, these blends were used to produce chinchin, a traditional snack. The nutritional qualities revealed that moisture was detected higher in sample A (4.9%) and least in sample B (3.1%) than other samples C and D, the moisture of samples C and D was 4.4%, moisture was generally low in all the blends. Ash was generally low in the samples and within the range 1.0% to 1.2%; crude fat and fibre were in the range of 3.1% to 4.7% and 3.5% to 4.9% respectively. The ranges of crude protein, energy value and carbohydrate by difference of the samples were 10.6% to 11.9%; 73.9% to 75.5% and 360.1kcal to 384.6kcal respectively. Samples A and C scored higher than other samples in taste and appearance respectively while sample D scored higher in flavor, texture and overall acceptability. Sample A was fairly like in terms of flavor, appearance, texture and general acceptability. Sample B taste and texture were scored like and fairly like respectively, the flavor, appearance and general acceptability were much like. 80% of sample C sensory attributes (taste, appearance, texture and general acceptability) were scored ‘much like’ while flavor was scored ‘fairly like’. 60% of sample D sensory attributes (taste, appearance, and texture) was scored higher than other samples. Flavor and general acceptability were ‘extremely like’ appearance and texture were ‘much like’ and taste was ‘fairly like’. In conclusion, chinchin produced from wheat and tigernut blends, particularly sample D (60% : 40%) mixture of wheat and tigernut flours respectively showed higher nutritional quality and acceptability than other samples. The use of wheat flour and tigernut formulation for cost reduction and optimal utilization of tigernut is hereby recommended. | en_US |
| dc.identifier.citation | Ajiboso, O.M. & 2Ajiboso, S.O. (2021) Assessment of Nutritional Qualities of Chinchin Produced From Blends Of Cyperus Esculentus and Triticum Aestivum Flours | en_US |
| dc.identifier.uri | https://keffi.nsuk.edu.ng/handle/20.500.14448/6131 | |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Biochemistry and Molecular Biology, Nasarawa State University Keffi | en_US |
| dc.title | Assessment of Nutritional Qualities of Chinchin Produced From Blends Of Cyperus Esculentus and Triticum Aestivum Flours | en_US |
| dc.type | Article | en_US |