Production and evaluation of chin-chin using wheat and sweet detar (Detariummicrocarpum) flour blends Department: Food Science Technology By: FavDiamond423 Project ID: 8629 Rating: (5.0) votes: 1Rate this project12345 Price:₦5000 Get the Complete MaterialAbstractComposite flour was produced from wheat and detarium microcarpum and its potential in producing nutritious chin-chin, a traditional Nigerian snack, was investigated. Detarium microcarpum was sorted, soaked, dried and milled into flour. Different formulations (100:0, 90:10, 80:20, 70:30, 60:40, and 50:50). The proximate composition of the snack (chin-chin) varied significantly with the addition of detarium microcarpum flour to the wheat flour, The values obtained for moisture, protein, fat, crude fiber, ash and carbohydrate were in the ranges of 5.82% to 6.06%, 12.42% to 23.27%, 9.20% to 17.19%, 0.92% to 1.66%, 1.30% to 2.22%, 70.00% to 49.59%, respectively. Variations in the proximate composition of the flour blends were found to be significantly different at 5%. The functional properties of the flour blends varied significantly with the addition of detarium microcarpum flour to the wheat flour. Foaming capacity ranged 1.79% to 2.62%, bulk density ranged from 0.72g/ml to 0.84 g/ml, swelling index varied from 1.24 g/ml to 1.90 g/ml, WAC ranged from 115% to 221% and OAC ranged from 167% to 316%. The overall acceptability score of the chin-chin samples was between 6.00 and 7.70 with sample A (100% wheat flour) having the highest and sample C (80:20) is the most acceptable among the composite samples, suggesting that a small addition of Detarium microcarpum can be acceptable. Higher levels of Detarium microcarpum (Samples E and F) tend to lower the scores across all categories, indicating that too much Detarium microcarpum negatively affects the sensory qualities of the product....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production and quality evaluation of cake produced from wheat flour and sweet potato flour»Effect of fermentation time on the quality characteristic of cassava flour