PAPER TITLE :-CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS OF CHIN-CHIN MADE FROM TRIFOLATE YAM (DIOSCOREA D

APPLIED TROPICAL AGRICULTURE | VOLUME 21 NUMBER 2 2016

Paper Details

  • Author(s) : Adelekan, A.O.*, Arisa, N.U. and Ogunseye, F.R.
  • Abstract:

Trifoliate yam flour (Dioscorea dumentorum) was produced and enriched with pumpkin (Telfaria occidentalis) seed flour at three substitution levels (10%, 15% and 20%) and processed into chin-chin, the quality of this product was compared with the chin-chin made from Irish potato (Solanum tuberosum) flour. The flour was analysed for physico-chemical, mineral, vitamins and anti-nutritional factors using standard procedures. The product made from the flour (Chin-chin) was analyzed for proximate composition and sensory evaluation to determine its acceptability. Results showed that enrichment of trifoliate yam flour with pumpkin seed flour increased the pH of the flour from 5.95 at 10% substitution to 6.03 at 15% substitution level, while the protein content also increased from 14.23% (10% substitution) to 16.53% (20% substitution). There was also an increase in fat content at the same substitution level. Potassium and Phosphorous also showed an increase in their contents after enrichment. Tannin decreased from 5.34% at 10% substitution level to 3.86% at 15% substitution. The overall acceptability showed that 10% substitution level had the highest rating and there was no significant difference in the chin-chin made from the enriched flour (P>0.05).