Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis

Abstract

The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (Rhyhnchophorus phoenicis) paste. The maize-wheat chin-chin enriched with R. phoenicis were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and Rhyhnchophorus phoenicis paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P≤0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 -200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 -376.75mg/100g; 5.60 -13.60mg/100g;59.0 -70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.

Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour

“…The increase in hydrophilic attribute of fiber in the SBF and TASF as the level of incorporation increased influenced the increase in moisture content. The low moisture contents (4.58-6.55%) were an indication of the shelf life of the product since at lower moisture contents, food tends to be more shelf-stable [29]. Adesanmi et al [30] reported (3.32-6.7%) for yellow maize and almond seed-based complementary diets which are similar to those reported by this study.…”

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

“…"The protein content of the flour samples varies significantly with sample A having the least (6.34 %) while the highest was observed in sample F (15.19 %). There was a significant increase (p<0.05) in the protein content as the level of incorporation of MKF increased" [27]. This increase in protein content could be justified since the OPF also contains significant protein content of 8.1 %.…”

“…For individual flours, orange pomace had 10.73 % while mango kernel had 8.87 %. "There was a significant increase (p<0.05) in the moisture content with increasing incorporation of MKF and as the level of OPF reduced" [27] "Moisture content indicates the shelf-stability of a product; such that, the lower the moisture content, the better the shelf stability of such products" Dong et al, [27].…”

Maize hybrid yield and physiological response to plant density across four decades in China

“…Under different stress treatments, genetic yield analysis of maize hybrids with different release times is helpful for understanding the yield potential of maize and for conducting genetic improvements to further improve maize yield (Tollenaar et al., 2006). Analyzing trends in the characteristics of released maize hybrids in the genetic improvement process is the best way to understand breeding efficiency during maize breeding (Dong, 2006). Sources and sinks are the main factors limiting crop yield (G. Chen et al., 1998).…”