Review Article
Volume 16 Issue 10 - 2021
Physicochemical and Sensory Evaluation of Chinchin Made from Blends of Wheat and Walnut Flours
Dauda AO*, Salami KO, Ajao BO and Kareem MB
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
*Corresponding Author: Dauda AO, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.
Received: March 11, 2020; Published: September 28, 2021


Chinchin was made from A blend of wheat and walnut flours. Walnut flour was incorporated into the wheat flour at 2%, 4%, 6%, 8% and 10% levels. Significant differences (p < 0.05) were noticed in the functional properties of the flours in term of bulk density, water absorption capacity, oil absorption capacity and swelling capacity with values ranging from 0.77 - 1.48%, 0.84 - 1.28%, 0.24 - 0.64% and 1.19 - 1.29 respectively. Chinchin samples were evaluated for physical, chemical and sensory properties. Significant differences (p < 0.05) in the proximate composition showed values ranged from 1.52 - 3.87%, 4.42 - 12.66% ,2.30 - 8.45%, 1.93 - 2.75%, 0.23 - 2.04% and 73.82 - 88.90% for moisture, protein, fat, ash, crude fiber and carbohydrate contents respectively. Mineral evaluation showed that Mg, Ca, Fe and Zn ranged thus: 0.88 - 1.66 ppm, 0.24 - 0.58 ppm, 0.015 - 0.058 ppm, 0.004 - 0.023 ppm respectively; Tannins (0.87 - 3.74 mg/100g and Saponin, 0.22 - 0.73 mg/100g, while the L*, a* and b* values ranged thus: 29.01 - 45.49, 5.99 - 9.28, 6.08 - 15.65 respectively. Sensory evaluation is done by fifty assessors on the appearance, taste, texture, flavor and overall acceptability of the chinchin showed that the most preferred chinchin sample was the one with a 2% substitution level. These results suggested that African walnut flour can be incorporated into chinchin production to improve the nutritional intake of consumers and enhance the utilization of African walnut.


Keywords: Chinchin; Wheat; Walnut


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Citation: Dauda AO., et al. “Physicochemical and Sensory Evaluation of Chinchin Made from Blends of Wheat and Walnut Flours”. EC Nutrition 16.10 (2021): 77-86.

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