(P04-050-24) Nutrients Evaluation and Sensory Properties of Snack (Chin-Chin) Made With Wheat (Triticum aestivum) and Bambara Nut (Vigna subterranea) Flours

Objectives: The price of Nigerian grown wheat has risen by 33 % due to its low production volumes. The rise in the cost of wheat may lead to an increase in bread and other pastries’ cost [3,4]. Wheat is the major raw material for flour used in baking (www.punchng.com). Therefore, the need for wheat flour substitutes in snack production is of great importance. This study examined the proximate composition of processed Bambara nut (Vigna Subterranea) flour blended with wheat (Triticum Aestivum) flour to produce chin-chin.

Methods: The flour was blended in ratios of 95:5, 90:10, 85:15, 80:20, 75:25 and 100% respectively for the processing of chin-chin. Chin-chin prepared with Wheat flour (100%) served as control. The snacks (chin chin) were chemically analyzed for nutrient composition (proximate, vitamins and minerals) using AOAC method (2015). A nine (9) Point Hedonic Scale was used to evaluate the color, flavor, texture, taste and general acceptability of the snacks (chin chin). Statistical analysis was carried out using descriptive (means and standard deviations) and inferential statistics (analysis of variance [ANOVA]).

Results: The proximate composition of protein, moisture, ash, fat, crude fiber and carbohydrates ranges from 11.72 to17.29, 5.89 to 8.70, 4.56 to 6.76, 1.23 to 3.54, 9.15 to 14.51 and 53.21 to 65.80 % respectively.

Calcium and magnesium content ranged from 2.73 to 4.48, and 0.54 to 0.89 % respectively.

Vitamin C content ranged from 0.86 to 2.16.

The chin-chin samples were generally high in all the attributes evaluated as compared to control chin-chin. The results showed that that all blended samples were significantly different in all the attributes, except for color. General acceptability for all the blended samples showed higher rating than the control in all the attributes.

Conclusions: The results indicated that wheat flour can successfully blended with Bambara nut flour up to the 15 % level. Higher protein and crude fibre, and lower energy, fat and carbohydrate content of the same sample of Chin-Chin could nutritionally be advantageous to consumers. Therefore, we recommend that Bambara nut flour can be used as a blend of flour in pastries in order to reduce consumption cost.

Funding Sources: No external funding