Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

Abstract

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour. Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed. Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour. Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

Physical and Sensory Properties of Bread and Roti Made from Rice-Wheat Composite Flour

“…T2 (20% rice) had the greatest average loaf volume (437.33±67.29 ml) which was similar (p>0.05) to the control (384.40±54.58 ml) and significantly higher (p≤0.05) than T3 (98.27±17.26 ml) and T4 (28.23±13.42 ml) bread samples. [24] and [21] also found that as the level of rice flour incorporation increased there was a decrease in loaf volume. The loaf volume of bread produced from other types of composite flours such as sesame-wheat, maize-sweet-potato-wheat, and oil beanwheat were significantly lower than the control treatments (100% wheat), and loaf volume significantly decreased as the level of sesame, maize-sweet potato, and oil bean flour increased [22], [16], [23].…”

“…According to [21], loaf weight is determined by the amount of dough baked and the amount of moisture and carbon dioxide released from the loaf during baking. Since rice flour is non-glutenous, it aids in moisture and carbon dioxide loss in the loaf which reduces both weight and volume of the bread [21].…”

“…According to [21], loaf weight is determined by the amount of dough baked and the amount of moisture and carbon dioxide released from the loaf during baking. Since rice flour is non-glutenous, it aids in moisture and carbon dioxide loss in the loaf which reduces both weight and volume of the bread [21]. T1 (control) bread samples had the highest weight (162.87±3.67 g); however, it was statistically similar (p>0.05) to the weight of T2 (158.10±1.47 g) and T3 (159.70±2.82 g) bread samples and lower (p≤0.05) than T4 (157.18±2.53 g) samples.…”

“…For studies that used other commodities such as sweet potato, sesame, maize and oil bean for composite flour, the loaf weight of the control (100% wheat) was significantly lower than the treatments with composite flours and increased progressively with the increase in the composite flours [16], [22], [23]. However, [24], [21] and [20] found that loaf weight decreased with the progressive increase in the amount of maize, rice and barley flour respectively. Loaf volume can be defined as the space occupied by the bread loaf.…”

Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate

“…For many years, now, bread has been a major staple wheat-based food product with rapid increasing consumption worldwide, especially, in Nigeria and other developing countries (Adeyeye et al, 2019;Akubor and Gambo, 2020;Wang and Jian, 2022;Moreno-Araiza et al, 2023). It is prepared from hard wheat flour, yeast, fat, sugar, salt and water.…”