Quality Evaluation of Chinchin Produced from Wheat Flour and Orange-Fleshed Sweet Potato Puree

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Abstract

Chinchin is a fried or baked snack commonly consumed in West Africa. The crunchy product is often prepared using wheat flour. This study was conducted to explore the possibility of adding orange ̶ fleshed sweet potato puree (OFSPP) to wheat flour to produce chinchin. In this study, different proportions (30%, 40%, and 50%) of OFSPP were added to wheat flour and the pasting properties of the formulated doughs, nutritional composition, colour attributes and the sensory characteristics of the formulated chinchin products were tested. One way-analysis of variance was performed at a significant level of 95% on the investigated parameters. Regarding the pasting properties of the dough, there was a decrease in the peak viscosity as the concentration of OFSPP was increased. However, chinchin produced with the addition of 30% OFSPP had the highest break down viscosity. The compositional analyses of the formulated chinchin products showed that there were significant differences in moisture, ash and the protein contents of the OFSPP chinchin products. In addition, the water activity of the dough increased with increases in the content of OFSPP. With respect to the colour, the chinchin products, the clarity (L*) of the products increased as the proportions of the OFSPP was decreased, but with an increase in the proportion of OFSPP, red (a*) and yellow (b*) colouration increased. The overall acceptability of the chinchin product decreased when the proportion of OFSPP was increased. Thus, to incorporate OFSPP into wheat flour for chinchin preparation, 30% of the OFSPP should be considered for consumer acceptability.