STUDIES ON THE COMPOSITION AND SENSORY PROPERTIES OF CHIN-CHIN FROM WHEAT, AFRICAN BREADFRUIT, SOYBEAN AND SORGHUM COMPOSITE FLOUR BLENDS

1 STUDIES ON THE COMPOSITION AND SENSORY PROPERTIES OF CHIN-CHIN FROM WHEAT, AFRICAN BREADFRUIT, SOYBEAN AND SORGHUM COMPOSITE FLOUR BLENDS BY RUTH GINIKA UGWUANYI PG/PGD/15/78560 DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY FACULTY OF AGRICULTURE UNIVERSITY OF NIGERIA, NSUKKA FEBRUARY, 2017 i STUDIES ON THE COMPOSITION AND SENSORY PROPERTIES OF CHIN-CHIN FROM WHEAT, AFRICAN BREADFRUIT, SOYBEAN AND SORGHUM COMPOSITE FLOUR BLENDS A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, UNIVERSITY OF NIGERIA, NSUKKA IN PARTIAL FULFILMENT FOR THE REQUIREMENTS FOR THE AWARD OF POSTGRADUATE DIPLOMA OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY BY RUTH GINIKA UGWUANYI PG/PGD/15/78560 SUPERVISOR: PROF EZE J.I., FEBRUARY, 2017 ii CERTIFICATION PAGE Ruth Ginika Ugwuanyi an postgraduate of the Department of Technology, Faculty of Agriculture, University of Food Science and Nigeria, Nsukka has satisfactorily completed the requirements for the award of the degree of Diploma (PGD) in Food Science and Technology The work embodied in this project is original and has not been submitted in part or full for any other degree of this or other university By _ Prof Eze J.I., Project Supervisor _ Prof Okonkwo T M Head of Department _ Date Date iii DEDICATION This research work is dedicated to God and my Family, Kingsley, Chimdindu and Chibuikem iv ACKNOWLEDGEMENT To my wonderful project supervisor, Prof Eze J.I., this research could not have been successful without your effort to bringing it to accomplishment Sir, your help has been invaluable The time you patiently spent on picking my countless calls, replying my messages and even on sitting down to tell me where I did not get it right, made me a better student I say thank you so much sir My husband has been a great pillar Your passion for excellence can`t be neglected Thank you for your love, encouragement and financial support Your type is rare I won`t fail to appreciate my family members My Kids, Chimdindu and Chibuikem Ugwuanyi Mumy loves you Sunday Onah you were there, thank you To my mother and my mother in-law, God will keep you both for me You people were my strength When the kids needed attention, my presence wasn’t felt that much because you were there Thank you so much! My immense gratitude goes to all my lecturers, I can`t mention names Thank you To my friends, Ekene Umego, Ebere Okoye, Chigozie Okoyezu your support and advice were so helpful I am proud to have you Thank you so much Finally I will not fail to acknowledge the spiritual support from my pastor Evang Ebenezer Okechukwu, the senior pastor of city of purpose ministry international Sir, you are a man of excellence Thank you for advice and prayer v TABLE OF CONTENTS Title page - - - - - - - - - - - i Certification page- - - - - - - - - - ii Dedication- - - - - - - - - - iii Acknowledgement- - - - - - - - - - iv Table of contents - - - - - - - - - v List of tables- - - - - - - - - - - viii List of figures - - - - - - - - - ix Abstract- - - - - - - - - - x - - - - - - - - - - - - - - - - 1.4 Objectives of the study - - - - - - - - - - - CHAPTER ONE: INTRODUCTION 1.1 Background- - 1.2 Statement of Problem 1.3 Justification of Study - CHAPTER TWO: LITERATURE REVIEW 2.1 Snack- - - - - - - - - - - - - - - - - - - - 2.2.1 Food and Oil Interaction under Heat- - - - - - - 2.3 Chin-chin - - - - - - - - - 2.4 Cereals - - - - - - - - - - - 2.4.1 Wheat (Triticum aestivum L.) - - - - - - - - 2.4.1.1 Nutritional Composition of Wheat - - - - - - - 2.5 Sorghum (Sorghum bicolor)- - - - - - - - 2.5.1 World use of Sorghum- - - - - - - - - 2.5.2 Nutritional composition of sorghum- - - - - - - 2.5.3 Anti-nutritional factors in sorghum- - - - - - 10 2.5.4 Food uses of soybeans- - - - - - - - 11 2.2 Deep Frying- - vi 2.6 Legumes- - - - - - - - - - - 11 2.6.1 Soybeans (Glycine max)- - - - - - - - 13 2.6.2 Nutritional Composition of soybean- - - - - - - 14 2.6.3 Anti-nutritional factors in soybean- - - - - - - 16 2.6.4 Food uses of soybeans- - - - - - - - 17 2.7 African Breadfruit (Treculia africana)- - - - - - - 17 2.7.1 Nutritional composition of african breadfruit- - - - - - 18 2.7.2 Uses of African breadfruit- - - - - - 18 2.7.3 Anti-nutritional factors of African breadfruit- - - - - - 18 - - - CHAPTER THREE: MATERIALS AND METHODS 3.1 Materials - - - - - - - - - - - 19 3.1.1 Source of raw materials - - - - - - - - 19 3.1.2 Sample preparation- - - - - - - - 19 - 3.2 Methods of Analyses - - - - - - - - 25 3.2.1 Proximate analysis - - - - - - - - - 25 3.2.1.1 Determination of moisture content - - - - - - - 25 3.2.1.2 Determination of Ash Content - - - - - - - 25 3.2.1.3 Crude Protein Determination - - - - - - - 27 3.2.1.4 Fat determination- - - - - - - - 27 - - - - - - - 28 3.2.6 Carbohydrate determination- - - - - - - - 28 3.3 Sensory Evaluation- - - - - - - 28 - - - - - 29 - 3.2.1.5 Crude fibre determination- - - 3.4 Experimental Design and Statistical AnalysisCHAPTER FOUR: RESULT AND DISCUSSION 4.1 Proximate Composition of Chin-chin- - - - - - - 30 4.1.1 Protein- - - - - - - - 30 - - - vii 4.1.2 Ash- - - - - - - - - - - 32 4.1.3 Fibre- - - - - - - - - - - 32 4.1.4 Fat- - - - - - - - - - - 33 4.1.5 Moisture- - - - - - - - - - 33 4.1.6 Carbohydrate- - - - - - - - - - 34 4.2 Sensory Properties of the Chin-chin Samples.- - - - - - 34 4.2.1 Colour- - - - - - - - - - - 34 4.2.2 Texture- - - - - - - - - - - 34 4.2.3 Flavour - - - - - - - - - - 37 4.2.4 Taste- - - - - - - - - - 37 - - - - - - - - - 37 4.2.6 Overall acceptability- - - - - - - - - 38 - 4.2.5 After taste- CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS 5.1 Conclusion - - - - - - - - - - 39 5.2 Recommendation - - - - - - - - - 39 REFERENCES viii LIST OF TABLES Table 1: Nutrient Composition of Some Selected Legumes- - - - - 12 Table 2: Proportion of composite flour with sorghum, soybean, breadfruit and wheat flour.- - - - - 23 Table 3: ingredients and their quantities for the production of chin chin- - - 24 Table 4: Proximate composition of chin-chin produced from wheat, sorghum, soybean- - - - 31 Table 5: Sensory scores of chin chin produced from wheat, breadfruit, soybean and sorghum flours- - - 35 ix LIST OF FIGURES Figure 1: Flow chart for sorghum flour production- - - - - - 20 Figure 2: Soybean flour production- - - - - - 21 Figure 3: Flow chart for soybean flour production- - - - - - 22 Figure 4: Production of chin chin- - - - - 26 - - 33 4.1.4 Fat Fat content of the samples ranged from 22.15-28.14 % for breadfruit: wheat chin-chin samples, 22.60-26.56 % for soybean: wheat chin-chin samples and 17.56-22.56 % for sorghum: wheat chin-chin samples while the fat content of the 100 % wheat chin-chin was 22.27 % BWF3 (40:60 breadfruit: wheat chin-chin) had the highest fat content (28.14 %) while SGWF3 (40:60 sorghum: wheat chin-chin) had the least fat content (17.56 %) among the chin-chin samples The breadfruit: wheat and soybean: wheat chin-chin samples recorded higher fat than the 100 % wheat chin-chin and their fat contents increased with increase in wheat flour substitution at 20, 30 and 40 % The relatively higher fat contents of the breadfruit: wheat and soybean: wheat chin-chin samples indicate that breadfruit and soybean have higher fat than wheat African breadfruit and soybean have been reported to have fat content ranging from 13.5-24.3 % ((Enwere, 1998) and 45% (Oparah et al., 2012) respectively, and this could explain the reason for the relatively high fat content of the chinchin samples produced from their composite with wheat The relatively high fat content of the breadfruit: wheat and soybean: wheat chin-chin samples would contribute to their palatability Howev The sorghum : wheat chin-chin samples recorded the least fat content (17.56-22.56 %), and this was found to decrease with increase in wheat flour substitution at 20, 30 and 40 % and were lower than the 100 % wheat chin-chin (22.27 %) at 30 and 40 % substitution (18.63 and 17.56 % respectively) The lower fat content of the sorghum: wheat chin-chin samples are indication that sorghum has a relatively low fat content when compared to wheat, breadfruit and soybean The implication is that the chin-chin samples produced from sorghum-wheat composite will be less susceptible to rancidity than the breadfruit and soybean counterparts 4.1.5 Moisture The moisture content of the chin-chin samples ranged from 3.02-6.12 % with SWF1 (20:80 soybean: wheat chin-chin) having the least moisture content while SGWF1 (20:80 sorghum: wheat chin-chin) had the highest moisture content The relatively high moisture content of SGWF1 (6.12 %) could be attributed to its relatively high fibre content (3.73 %) as fibrous foods have the ability to trap in more moisture than the less fibrous counterparts However, the moisture contents of the chin-chin samples were below 10 % which normally would have enhanced the storage stability of the products as moisture enhances biochemical reactions that lead to food spoilage 34 4.1.6 Carbohydrate The breadfruit: wheat, soybean: wheat and sorghum: wheat chin-chin samples had carbohydrate contents that ranged from 46.38-56.32 %, 42.14-53.41 % and 57.41-64.88 %, while the 100 % wheat chin-chin had carbohydrate content of 58.04% Breadfruit: wheat and soybean: wheat chin-chin samples recorded lower carbohydrate contents (46.38-56.32 % and 42.14-53.41 % respectively) than the sorghum: wheat chin-chin samples (57.41-64.88 %) The lower carbohydrate contents of chin-chins from breadfruit: wheat and soybean: wheat composites could be as a result of their relatively high protein and fat contents 4.2 Sensory Properties of the Chin-chin Samples The sensory properties of the chin-chins produced from produced from blends of African breadfruit, soybean, sorghum and wheat flour blends are shown in Table below 4.2.1 Colour The sensory scores for colour of the samples ranged from 6.10-7.95 The 100% wheat chin-chin recorded the highest score for colour (7.95) which depicts that in terms of colour it was preferred, while SGWF2 (30:70 sorghum: wheat chin-chin) had the least score for colour Among the chin-chin samples produced from the composites, soybean: wheat chin-chin samples scored the highest scores for colour (6.80-6.95) which increased with increase in soybean addition This implies that the colour of the samples were accepted by the panellists as the addition of soybean increased This was followed by sorghum: wheat chin-chin samples (6.80-6.95) The breadfruit: wheat chin-chin samples had the least scores for colour (6.70-6.75) The higher sensory scores of the soybean: wheat chin-chin could be attributed to the brown colour of soybean flour which resulted to golden brown colour of the chin-chin crust which the consumers found desirable There was no significant (p