Abstract
Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.
Highlights
Snack foods have been part of human diet for a long time and have contributed tremendously to economy of every nation (Lasekan and Akintola, 2002)
The most widely consumed snacks are cereal based products, which generally are low in nutrient density. They are generally regarded as convenience food and have been part of the human diet for a long time (Lasekan and Akintola, 2002)
Orange-fleshed sweet potato (OFSP) is one of the sweet potato varieties being promoted in sub-Saharan Africa as a food-based measure to complement other efforts in reducing the occurrence of vitamin A deficiency (Hotz et al, 2012; Tumwegamire et al, 2004)
Summary
Snack foods have been part of human diet for a long time and have contributed tremendously to economy of every nation (Lasekan and Akintola, 2002). The most widely consumed snacks are cereal based products, which generally are low in nutrient density They are generally regarded as convenience food and have been part of the human diet for a long time (Lasekan and Akintola, 2002). The concept of composite flour technology initiated by the Food and Agriculture Organization (FAO) in 1964 was to support developing countries by encouraging the use of indigenous crops such soybean, maize and others in partial substitution of wheat flour (Wan and Kinsella, 1991; Enwere, 1998), and reduce over dependency on wheat flour as the sole cereal for pastries and confectioneries. The objectives of this work was to produce chin-chin snacks from the flour blends of maize, soybean and orange flesh sweet potatoes (OFSP), evaluate and compare its quality composition with conventional chin-chin from wheat flour
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