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.
Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns
