Production and acceptability of<i>chinchin</i>snack made from wheat and tigernut (<i>Cyperus esculentus</i>) flour

Adebayo-Oyetoro, Abiodun Omowonuola; Ogundipe, O.O.; Lofinmakin, Funmilola Kehinde; Akinwande, Femi Fidelis; Aina, D. O.; Albanie, Samuel

doi:10.1080/23311932.2017.1282185

Cited by 24 publications

(23 citation statements)

References 16 publications

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“…Wahab et al (2018) reported moisture content of 3.18-3.54% for chin-chin from wheat and cissus populnea stem composite flours. The values were within the range reported to have no adverse effect on quality attribute of the product (Mepba et al, 2007, Adebayo-Oyetoro et al, 2017. The low moisture content exhibited by the chin-chin samples is an indication that the products will have shelf stability (Ezeama, 2007).…”

Section: Proximate Composition Of Chin-chin Snacksmentioning

confidence: 51%

“…Increase in the fat content of the products may have resulted from frying. Higher fat content recorded for samples with high proportion of soybean is corroborated byOmoniyi et al (2016) which stated that soybean is a high fat food Adebayo- Oyetoro et al (2017). reported higher fat values (21.05 -36.67%) for chin-chin from wheat-tiger-nut flour blends, whileWahab et al (2018) reported low fat content (6.33 -10.66%) for chin-chin from wheat and Cissus populnea stem flour blends.…”

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confidence: 71%

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Production and Comparative Quality Evaluation of Chin-Chin Snacks From Maize, Soybean and Orange Fleshed Sweet Potato Flour Blends

Ndife¹,

Abasiekong²,

Nweke³

et al. 2020

FJS

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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.

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Section: Proximate Composition Of Chin-chin Snacksmentioning

confidence: 51%

mentioning

confidence: 71%

Production and Comparative Quality Evaluation of Chin-Chin Snacks From Maize, Soybean and Orange Fleshed Sweet Potato Flour Blends

Ndife¹,

Abasiekong²,

Nweke³

et al. 2020

FJS

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“…Similar to other regions, RTEs are widely consumed in low‐ and middle‐income countries (LMICs) due to ease of production, availability, affordability, and palatability (Al Mamun, Rahman, & Turin, ; Al Mamun, Rahman, & Turin, ; Mensah, Yeboah‐Manu, Owusu‐Darko, & Ablordey, ). RTEs can be processed from single or mixed raw ingredients, such as cereals, fish, meat, nuts, and spices, into foods that may be liquid, semi‐solid, or solid in consistency (Adebayo‐Oyetoro et al., ; Ceyhun Sezgin & Sanher, ; Feglo & Sakyi, ). Based on the type of processing technique and packaging material, RTEs could range from traditionally processed foods such as chaat in India (Agrawal, Gupta, & Varma, ), matoke in Uganda (Bardi et al., ), and warankasi in Nigeria (Adeyeye, ) to industrially processed foods such as bread, biscuits, canned sardine, ice cream, and pizza.…”

Section: Introductionmentioning

confidence: 99%

Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Makinde

Ayeni

Sulyok

et al. 2020

Comp Rev Food Sci Food Safe

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Ready‐to‐eat foods (RTEs) are foods consumed without any further processing. They are widely consumed as choice meals especially by school‐aged children and the fast‐paced working class in most low‐ and middle‐income countries (LMICs), where they contribute substantially to the dietary intake. Depending on the type of processing and packaging material, RTEs could be industrially or traditionally processed. Typically, RTE vendors are of low literacy level, as such, they lack knowledge about good hygiene and food handling practices. In addition, RTEs are often vended in outdoor environments such that they are exposed to several contaminants of microbial origin. Depending on the quantity and type of food contaminant, consumption of contaminated RTEs may result in foodborne diseases and several other adverse health effects in humans. This could constitute major hurdles to growth and development in LMICs. Therefore, this review focuses on providing comprehensive and recent occurrence and impact data on the frequently encountered contaminants of microbial origin published in LMICs within the last decade (2009 to 2018). We have also suggested viable food safety solutions for preventing and controlling the food contamination and promoting consumer health.

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“…sativus), also known as chufa, is a species of sedge that produces a small edible tuber, typically referred to as a ''nut.'' The tuber can be used for a variety of purposes: fresh or dried as a gluten-free snack (Bamishaiye and Bamishaiye, 2011), ground and used as a high-fiber wheat (Triticum aestivum), flour replacement (Adebayo-Oyetoro et al, 2017), juiced for production of a tigernut milk beverage known in Spain as ''horchata de chufa'' or simply horchata (Mart ın-Esparza and Gonz alez-Mart ınez, 2016) or yogurt (Akoma et al, 2004), and as a livestock feed replacement (Agbabiaka et al, 2013). Oil extracted from the tigernut is used in both culinary (Aljuhaimi et al, 2017;Linssen et al, 1988) and industrial applications (Ofoefule et al, 2013).…”

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confidence: 99%

Cultural Management Practices for Commercial Tigernut Production in Southern Ontario, Canada

Elford

Todd

White

et al. 2021

hortte

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To foster development of Ontario commercial tigernut (Cyperus esculentus var. sativus) production, this study was conducted to identify cultural management practices that increase tuber yields. The agronomic practices of field preparation (hilled vs. not hilled), regular irrigation vs. natural rainfall, varying rates of nitrogen (N) fertility, and early season weed management were evaluated. Irrigation had no significant impact on total fresh weight, dry weight, and marketable yield over 2 growing seasons. Similarly, yields from plants grown in hilled rows vs. flat beds over two seasons showed no significant differences. Tigernut yields did not show a response to increasing rates of N up to 150 kg·ha−1. A critical weed-free period of 3 weeks resulted in an 844% yield increase over the nonweeded control. Overall, the results indicate that in general, tigernut requires few inputs to produce a viable commercial yield under Ontario growing conditions.

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Production and acceptability ofchinchinsnack made from wheat and tigernut (Cyperus esculentus) flour

Cited by 24 publications

References 16 publications

Production and Comparative Quality Evaluation of Chin-Chin Snacks From Maize, Soybean and Orange Fleshed Sweet Potato Flour Blends

Production and Comparative Quality Evaluation of Chin-Chin Snacks From Maize, Soybean and Orange Fleshed Sweet Potato Flour Blends

Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Cultural Management Practices for Commercial Tigernut Production in Southern Ontario, Canada

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