International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 4 (2018)

Chemical nutrient some essential minerals and sensory evaluation of chin-chi produced from wheat-fluted pumpkin flour blends

Author(s): Wordu GO, Akusu MO
Abstract: Chi-chi was made from wheat and fluted pumpkin (Telfairia Occidentalis) seed flour blends at different level of substitution and analyzed for proximate composition mineral composition and sensory properties. The most acceptable sample (15%) was used to determine, mineral and antinutrient levels. The protein levels (0%-20%) in the chin-chin made from composite flour showed considerable increase (6.13% -11.38%) blends with fluted pumpkin flour; whereas carbohydrate contents reduced chin-chin (8.56-4.72%) with increase in supplementation from 0% - 20%, The chin-chin was also acceptable up to 15% level of substitution with fluted pumpkin flour. All the minerals showed increase, (0.28-4.50mg), Ca (0.10-74.9mg) and P(1.25-1.27mg). There was a significant reduction in phytate content (4.40 – 2.64%). Tannic acid did not show any significant increase. In conclusion, addition of fluted pumpkin to wheat flour improved the nutrient content of chin-chin, protein, and mineral content increased while carbohydrate content decreased in the composite.
Pages: 141-144  |  778 Views  386 Downloads
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