Functional Properties of Flour, Proximate and Sensory Properties of
Chi Chin Produced from Wheat (Triticum aestivum) and Tigernut
(Cyperus esculentus) Flour Blends

Allen; J E; Eke-Ejiofor

doi:10.56201/rjfsqc.vol.11.no7.2025.pg32.41

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Functional Properties of Flour, Proximate and Sensory Properties of Chi Chin Produced from Wheat (Triticum aestivum) and Tigernut (Cyperus esculentus) Flour Blends

Allen, J E, and, Eke-Ejiofor, J

Abstract

This study investigated the functional properties of flour, proximate and sensory properties of pastry product (chi-chin) produced from wheat and tiger nut flour blends. Analysis was done using standard methods. Chin-chin was prepared from blends of wheat and tiger nut flour and substituted at (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) respectively. Data obtained was subjected to analysis of variance (ANOVA) and was separated using Duncan's multiple range test. Results of functional properties of wheat and tiger nut flour blends showed that bulk density ranged from 0.70-0.80gml, water absorption 0.79--1.17g/g, oil absorption 1.55-2.40g/g and least gelation concentration (LGC)2.00-6.00%. There was no significant (P>0.05) difference in terms of water absorption capacity amongst functional properties evaluated. Proximate composition of chin-chin samples ranged from 6.25-6.94% in moisture, 0.75-1.85% ash, 26.6-33.30% fat, 7.40-10.45% protein, 4.30-8.00% fibre and 39.37-52.15% carbohydrate. There was a significant increase in the ash, protein and fiber content as the ratio of the tiger nut flour increased. Results of the sensory properties of the chin-chin simples shows that color ranged from 5.05-8.10, taste 6.05-7.55, aroma 5.90-6.80, crunchiness 4.30-7.00, mouth feel 5.75-7.35 and overall acceptability of 5.72-7.19. There was also no significant difference (p>0.05) between samples A and B in all the sensory parameters. The color and crunchiness significantly differed across all samples. This study suggested that the inclusion of tiger nut flour in chin-chin production should be encouraged due to its high fiber content which could help to improve the nutritive value of a confectionery product such as chin-chin.

Keywords

wheattiger nutflourchin- chinproduction

References

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Functional Properties of Flour, Proximate and Sensory Properties of Chi Chin Produced from Wheat (Triticum aestivum) and Tigernut (Cyperus esculentus) Flour Blends

Abstract

Keywords

References

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