Production and Evaluation of the Proximate and Mineral Composition of Chin-Chin from Blends of Wheat and Jackfruit Seed Flours.

Abstract

Chin-chins were produced from blends of wheat flour and jackfruit seed flour with the aim of determining its proximate and mineral composition as well as their sensory acceptability. Jackfruit seeds were processed into flour. Wheat flour was blended with the jackfruit flours in the ratios of, 80:20, 60:40, 50:50 and 100:0 which were labeled as AAA, BBB, CCC and DDD, respectively. These flour samples were used to produce Chin-chin and the proximate and mineral composition and sensory qualities of the Chin-chin were determined. The moisture, ash, protein, fat, fibre and carbohydrate content of the Chin-chin ranged from 12.20 – 13.03%, 5.00 – 10.00%, 9.10 – 14.50%, 6.33 – 7.00%, 12.73 – 13.35% and 42.92 – 53.00 respectively. The results showed that the Chin-chin had mineral values ranging from 482.28 – 861.72mg/100g for calcium, 151.50 - 210.40mg/100g for magnesium, 65.30 - 68.60mg/100g for potassium, 5.33 - 13.50mg/100g for iron and 121.30 - 147.60mg/100g for phosphorus. It was observed that incorporation of jackfruit seed flour had significant effect on the proximate and mineral composition of the Chin-chin. The sensory evaluation results of the Chin-chin showed that the degree of likeness of the Chin-chin decreased significantly as the level of substitution of wheat flour with jackfruit seed flour increased. However, samples AAA and BBB which had overall acceptability scores of 6.83 and 6.60 respectively competed favourably with the control sample which had a score of 7.57. The study has shown the possibility of producing snacks from wheat-jackfruit seed flour blends.