Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

Title:Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

Volume: 16 Issue: 6

Author(s): Samuel A.O. Adeyeye*, Folake Idowu-Adebayo, Olushola T. Bolaji, Titilope A. Abegunde, Abiodun O. Adebayo-Oyetoro and Hussaina K. Tiamiyu

Affiliation:

• Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City,Vietnam

Keywords: African countries, chin-chin, composite flour, high-quality cassava, quality, rice.

Abstract:

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour.

Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed.

Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

Cite this article as:

Adeyeye A.O. Samuel *, Idowu-Adebayo Folake , Bolaji T. Olushola , Abegunde A. Titilope, Adebayo-Oyetoro O. Abiodun and Tiamiyu K. Hussaina , Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour, Current Nutrition & Food Science 2020; 16 (6) . https://dx.doi.org/10.2174/1573401315666191003153807