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Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

[ Vol. 16 , Issue. 6 ]

Author(s):

Samuel A.O. Adeyeye*, Folake Idowu-Adebayo, Olushola T. Bolaji, Titilope A. Abegunde, Abiodun O. Adebayo-Oyetoro and Hussaina K. Tiamiyu   Pages 963 - 971 ( 9 )

Abstract:


Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour.

Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed.

Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

Keywords:

African countries, chin-chin, composite flour, high-quality cassava, quality, rice.

Affiliation:

Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Department of Food Science & Technology, Federal University Oye, Oye-Ekiti, Department of Food Technology, School of Technology, Lagos State Polytechnic, Ikorodu, Department of Food Technology, School of Technology, Lagos State Polytechnic, Ikorodu, Department of Food Technology, Yaba College of Technology, Lagos, Department of Home Science, Aminu Sale College of Education, Azare, Bauchi

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