Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)

Abstract

Food fortification has been shown to be an impactful approach in improving micro-nutrient and related functional characteristics of nutrients in some food vehicles. Some of the challenges staring at Nigeria as a nation in the face include postharvest losses, high importation cost  of crops (e.g. wheat etc.) and malnutrition and this underscore the need to explore the possibilities of developing flour-based food products with functional ingredients from under-utilized indigenous food crops by processing cassava containing carotenoid and Bambara groundnut into composite flour with the view to producing functional food products thereby contributing to food and nutrition security via nutritious and healthy foods and as such addressing the sustainable development goal (SDG – 3) three set by United Nation. This research was conducted to assess quality attributes of chinchin produced with blends of flour from cassava and Bambara groundnut. Objective: The short-fall in nutrient and bioavailability of wheat, incidence of celiac disease and high importation cost of wheat to Nigeria necessitate prospecting flour from crops that are gluten-free, abundant and rich in nutritional composition for baking purpose. Study Design: Low postharvest physiologically deteriorated cassava root (IITA-TMS-IBA011368) and Bambara nut were processed into flour and blended together. A total of eight (8) samples were generated as depicted by D-Optimal mixture using Design Expert software (Version 12.0). Location and Duration of Study: This work was carried out in Ilorin, Kwara State, Nigeria for six (6) months. Methodology: The composite flour and ingredient were mixed thoroughly; the stiff dough was rolled tightly to 1cm thickness on a board and cut into small cubes, fried in a deep hot vegetable oil until golden brown at 190 °C for 10 mins using deep fryer (Model: Moulimex). After frying, the chin-chin was allowed to cool, packed and sealed for subsequent analyses. The chinchin produced were analyzed for physical, proximate compositions, sensory and microbiological qualities. The pertinent data obtained were subjected to analysis of variance using Statistical Package for Social Science (SPSS) version 25.0 (SPSS Inc. USA) and significant means were separated using Duncan’s Multiple Range Tests. Results: The physical (lightness, greenness, yellowness, overall acceptability) and proximate compositions (moisture, fat ash, crude fibre, crude protein and carbohydrate) ranged from (27.22 – 29.32, -2.71 – (-1.33), 6.26 – 8.09, 6.24 – 7.44) and (3.56 - 4.91%, 5. 21 - 8.14%, 0.69 - 2.16%, 0.85 - 2.67%, 5.87 - 9.15%, 76.50 - 81.70%), respectively. Sensory properties: appearance, color, texture, taste, crispiness, aroma and overall acceptability ranged from 5.92 – 7.00, 5.92 - 7.36, 5.72 – 6.88, 5.84 - 7.56, 5.84 - 6.80, 6.16 - 6.96 and 6.24 – 7.44, respectively. There were no growth of Coliforms, Salmonella and Shigella on all samples indicating the hygienic condition of processing and production. Conclusion: Acceptable and added value chinchin of comparable quality with that produced with wheat flour were produced with flour blends from cassava and Bambara groundnut. The chinchin produced with the flour blends were acceptable by the sensory panels, but the optimum level for the composite flour is 56.25% HQCF and 43.75% BNF resulting in chinchin of lower moisture and fat content.