Quality Attributes and Consumer Acceptability of Chinchin Produced from Blends of Rice, Cowpea, and Sweet Potato Flours

Abstract

This study investigated the proximate composition, mineral content, vitamin content, amino acid profile and sensory attributes of chinchin produced from blends of rice flour (RF), cowpea flour (CPF), and sweet potato flour (SPF). All analyses were carried out using standard methods. Proximate analysis revealed moisture content ranging from 5.11 % to 7.15 %, with the highest in the 60:35:5 blend. Protein content increased significantly (9.76 to 16.25 %) with increase in CPF, while fat content ranged from 12.35 to 16.21 %, ash content from 1.60 % to 5.11 %, and fiber content from 1.87 % to 5.02 %. Carbohydrate content varied from 50.26 % to 68.67 %, and energy content from 411.90 to 427.43 kcal/100g. Addition of CPF and SPF significantly altered the mineral content of the chinchin samples as follows; Potassium (95.82 to 139.29 mg/100 g), Calcium (89.00 to 158.57 mg/100 g), Magnesium (59.06 to 93.59 mg/100 g), Phosphorous (100.14 to 162.90 mg/100 g), Iron (65.14 to 82.13 mg/100 g), Zinc (10.40 to 34.76 mg/100 g). Analysis of vitamins (A, B1, B2, B3) showed significant differences among chinchin samples. Amino acid composition improved with increased CPF and SPF. Sensory evaluation rated 90:5:5 and 80:15:5 blends favorably compared to control.