Quality Evaluation of Chin chin From Blends of Wheat Flour and Combined Processed Pigeon Pea (Cajanus cajan) Flour

  • D. C. Arukwe
Keywords: Chin chin, proximate, mineral, phytochemical, sensory properties, combined processed pigeon pea flour

Abstract

Pigeon pea is an important legume which can be utilized in combating the protein-calorie malnutrition and micronutrient deficiencies prevalent in Nigeria and may also serve as a nutraceutical when added to wheat flour for the production of bakery products. The study aimed at the production of Chin chin from wheat flour supplemented with combined sprouted/fermented pigeon pea flour and evaluating the proximate, mineral, phytochemical and sensory properties of the products. Wheat flour was blended with combined processed pigeon pea flour at the following proportion: 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 (where 100:0 served as control) and subjected to analysis using standard methods. The proximate results showed significant (p<0,05) increment in protein, fat, crude fibre and ash and decrease in carbohydrate contents of the Chin chin samples as the substitution of combined sprouted/fermented pigeon pea flour to wheat flour increased with values of 15.60-34.10%, 2.85-5.65%, 1.01-5.50%, 1.00-4.98% and 44.77-74.53% respectively. The results for minerals composition showed that calcium, potassium, magnesium, phosphorus, iron and sodium ranged from 111.12-165.30mg/100, 168.20-256.43mg/100g, 74.25-145.01mg/100g, 64.33-120.21mg/100g, 20.10-21.25 and 11.15-15.02mg/100g respectively. The phytochemicals contents were significantly different (p<0.05) from each other with values ranging from 0.53-0.81mg/100g for flavonoid, 0.41-0.55mg/100g for saponin, 0.22-0.38mg/100g for alkaloid and 0.30-0.45mg/100g for tannin. The sensory evaluation results showed that all the samples were acceptable to the panelists.

Published
2021-12-31
Section
Articles

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eISSN: 0300-368X