ABSTRACT
Chin-chin is a fried golden brown crunchy snack consumed by both children and adults. They are usually made from wheat grains which is not cultivated in tropical countries like Nigeria due to unfavourable climatic conditions. Chemical and sensory properties of chin-chin from blends of wheat, tiger nut seeds, and date palm fruit were investigated. Chin-chin were produced from flour blends (100:0, 90:10, 80:20, 70:30, 60:40) of wheat flour and tiger nut respectively, while the date palm was constant. Chin-chin made with 100% wheat flour served as the control. Proximate composition, mineral, vitamin and phytochemical content, as well as sensory properties of the Chin-chin were evaluated using standard analytical procedures. Data generated were statistically analyzed by one way analysis of variance using Statistical Product for Service Solution version 22.0. The proximate composition revealed that the moisture content (5,05 to 6.09%), crude protein (8.77 to 9.86%), fat (22.12 to 26.12%), dietary fibre (0.33 to 2.68%), ash (0.38 to 1.84%), carbohydrate (55.55 to 61.24%), and energy value (483.46 to 492.32 kcal) of the chin-chin. Mineral like calcium (15.57 to 22.33 mg/100g), magnesium (40.12 to 42.17 mg/100g), potassium (89.11 to 105.01 mg/100g), phosphorus (14.17 to 69.63 mg/100g), sodium (2.88 to 3.15 mg/100g), zinc (0.57 to 0.95 mg/100g), iron (1.71 to 2.45 mg/100g), selenium (0.02 to 0.03 mg/100g) were obtained in the chin-chin. The chin-chin possessed beta carotene (52.12 to 52.62 µg/100g), thiamine (0.28 to 0.47 µg/100g), riboflavin (0.73 to 0.93 µg/100g), vitamin C (2.17 to 2.74 µg/100g). The phytochemical content shows flavonoid (1.62 to 2.31 mg/100g), phytate (0.15 to 0.22 mg/100g), tannis (0.09 to 0.16 mg/100g), saponin (0.08 to 0.16 mg/100g) of the chin-chin. The sensory analysis of the cookies revealed that the mean score for appearance ranged from (4.70 to 8.55), taste (5.45 to 8.35), texture (6.10 to 8.00), aroma (5.15 to 7.95), and general acceptability (5.60 to 8.60) of the chin-chin. The study concluded that chin-chin produced from wheat, date palm and tiger nut flour blends could serve as good alternative to only wheat flour based chin-chin for patients of cardiovascular and diabetic disease and individuals too.
TABLE OF CONTENTS
Title Page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents
v
List of Tables ix
List of Figures x
Abstract xi
CHAPTER 1: INTRODUCTION
1.1 Background
of the Study 1
1.2 Statement
of the Problem 4
1.3 Objective of the Study 5
1.3.1 General objective of the study 5
1.3.2 Specific objective of the study 5
1.4 Significance
of the Study 6
CHAPTER 2: LITERATURE REVIEW
2.1 Wheat 8
2.1.1 Nutritional value and health benefits of
wheat 9
2.1.2 Processing and food uses of wheat 11
2.2 Tiger nut 13
2.2.1
Nutritional and therapeutic benefits of
tiger nut 14
2.2.2
Processing and food uses of tiger nut 17
2.3 Overview of Sugar 20
2.4 Date Palm Fruit as a Sugar Substitute 21
2.5 Composite Flour 23
2.6 Overview
of Snacks 25
2.7 Chin-Chin 26
2.8 Health
Significance of Dietary Fibre 27
2.9 Food Complementation and Supplementation 28
2.9.1 Basic requirements of food complementation
and supplementation 28
2.9.2 Principles
of food complementation and supplementation 29
2.9.2.1
Complementation and supplementation to improve nutritional value 29
2.9.2.2
Complementation and supplementation to restore nutrients lost during
food processing 30
2.9.2.3
Complementation and supplementation as a means of delivering nutrients
for preventing deficiency diseases 31
2.9.3 Steps in
setting up a complementation and supplementation programme 32
2.9.4 Benefits of food complementation and supplementation 33
CHAPTER 3: MATERIALS AND METHODS
3.1 Study Design 36
3.2 Sources
Of Raw Materials 36
3.3 Sample Preparation 36
3.3.1 Production of tigernut flour 36
3.3.2 Production
of date fruit flour 37
3.3 Formulation Of Composite Flour 40
3.4 Production
Of Chin-Chin 42
3.4 Methods Of Analyses 44
3.5 Sensory Evaluation 44
3.6 Preparation and Packaging of Chin-Chin for
Laboratory Analysis 44
3.7 Proximate Analysis 45
3.7.1 Determination of moisture content 45
3.7.2 Determination of ash content 45
3.7.3 Determination of fat content 46
3.7.4 Determination of crude fibre 46
3.7.5 Determination of crude protein 47
3.7.6 Determination of carbohydrate content 48
3.7.7 Determination of energy value 48
3.8 Mineral
Analysis 49
3.8.1 Determination of calcium and magnesium 49
3.8.2 Determination of phosphorus 50
3.8.3
Determination of potassium 51
3.8.4
Determination of sodium 51
3.8.5 Determination of zinc 52
3.8.6 Determination of iron 53
3.8.7 Determination of selenium
53
3.9 Vitamin Analysis 54
3.9.1 Determination of
β-carotene 54
3.9.2 Determination of vitamin B1
(thiamin) 54
3.9.3 Determination of vitamin B2 (Riboflavin) 55
3.9.4 Determination of vitamin C (Ascorbic acid) 56
3.10 Phytochemical Analysis 57
3.10.1 Determination
of phenol 57
3.10.2 Determination of flavonoid 57
3.10.3 Determination
of tannin 58
3.10.4 Determination of saponin 58
3.11 Statistical Analysis 59
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Proximate
Composition of the chin-chin 60
4.2 Mineral composition of the Chin-chin 67
4.3 Mineral Composition of the Chin-chin 70
4.4 Anti-nutrient
composition of the chin-chin 76
4.5 Sensory characteristics of the Chin-chin 80
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 83
5.1 Recommendations 84
REFERENCES 85
APPENDIX I 102
APPENDIX II 104
LIST OF TABLES
Table 3.1
Formulation of flour blends 40
Table 3.2 Recipe
for the production of chin-chin from wheat and tiger nut flour 41
Blends
Table 4.1 Proximate
Composition of the chin-chin
61
Table 4.2 vitamin
composition of the Chin-chin 68
Table 4.3 Mineral
Composition of the Chin-chin
71
Table 4.4 phytochemical
composition of the chin-chin 77
Table 4.5 Sensory
characteristics of the Chin-chin
81
LIST OF FIGURES
Figure
3.1 Flow chart for the production
of tiger-nut flour 38
Figure 3.2 Flow chart for processing of date pulp
flour 39
Figure 3.3 Flow
chart for preparation of chin-chin 43
CHAPTER 1
INTRODUCTION
1.1
BACKGROUND OF THE STUDY
Snacks
are portion of food often times smaller than regular meals. They have been part
of human diet for a long time and have contributed tremendously to economy of
every nation (Yilma and Admassu, 2019). The demand for snacks is attributed to the rapid
population and urbanization of both developed and developing countries
(Ugwuanyi et al., 2020). Snacks
contribute an important part of many consumers’ daily nutrient and caloric
intake (Awoyale et al., 2011). The
most widely consumed snacks are cereal based products, which generally are low
in nutrient density. Snacks are generally regarded as convenience food and have
been part of the human diet for a long time (Adebayo-Oyetoro et al., 2017). Snacks are cheap, easy to
eat and readily available on the streets, shops, schools, among others
(Ugwuanyi et al., 2020).
Chin-chin
is a fried golden brown crunchy wheat flour-based snack, popular in Nigeria
amongst several age brackets (Adebayo-Oyetoro et al., 2017). It is available in various shapes and sizes. The
wide acceptance of chin-chin has promoted commercial production and marketing
of the product by entrepreneurs (Adebayo-Oyetoro et al., 2017). Production of chin-chin entails mixing flour and
ingredients like salt, ground nutmeg, sugar, powdered milk, baking powder,
margarine and water in a bowl prior to kneading, rolling and
cutting into small sizes before frying (Ndife et al.,
2020). However, many situations such as the fact that Nigeria spend much money
importing wheat commonly used in chin-chin production (Nwanekezi, 2013) and the
fact that excessive consumption of sugar is detrimental to human health (Lustig et al., 2012) prompted
replacement of sugar with date palm flour.
Date
palm fruit (Phonenix dactylifera) is
locally known as “debino’’ in Hausa language from the family of Aracaceae (Hamza et al., 2014), is a known fruit for its sugary taste. The fruit is
a drupe in which the outer fleshy part consists of the pulp and the pericarp
surrounding a shell of hard endocarp with the seed inside (Farheena et al., 2015). According to Dada et al. (2012), date palm fruits consist of more than 70% sugar
mainly glucose and fructose. It is high in energy value thus making it an ideal
replacement for sugar (sucrose) in the biscuit recipe. It is also of great
nutritional benefit because it reduces the risk of increasing blood sugar level
of diabetic patients, and rich in fiber (Hamza et al., 2014),
antioxidants, and flavonoids such as beta carotene, lutenin and zeaxanthin. It
is also an excellent source of iron, copper, calcium, vitamin A and B2
(Farheena et al., 2015).
Wheat
(Triticum spp.) is one of the major
grains in the diet of a vast proportion of the world’s population (Gayathri
and Rashmi, 2016).
It has therefore a great impact on the nutritional quality of the meals
consumed by a large number of people. Although wheat’s ability to produce high
yields under a wide range of conditions is one reason for its popularity
compared to other cereals, the most important factor is the capability of wheat
gluten proteins to form viscoelastic dough, which is required to bake leavened
bread in particular (Adebayo-Oyetoro et
al., 2017). These gluten proteins are necessary for the production of the
great variety of foods associated with wheat around the world. The total annual
production of wheat for year 2016 as at June is put at 724 million metric
tonnes (FAO/WHO, 2016). Wheat provides substantial amounts of a
number of beneficial nutrients, notably vitamins (B vitamins), dietary fiber,
and phytochemicals (Shewry and Hey, 2015). Wheat have been reported to provide
protection against diseases like constipation, ishaemia, heart disease,
diverticulum, appendicitis, diabetes and obesity (Kumar et al., 2011), mostly
when consumed as whole grain. Refining
of wheat flour has long been reported to lower the quality of wheat based
products from the health standpoint and as well cause reduction in nutrients
such as dietary fibre and micronutrients
(Adebayo-Oyetoro et al.,
2017), hence the need to enrich chin-chin with tiger nut.
Tiger
nut (Cyperus esculenta) also known as “akiawusa” in Igbo (Ogbonna et al., 2013) is an underutilized crop
(Ogbonna et al., 2013). Tiger nut is
rich in phosphorus, potassium, magnesium and protective nutrients like dietary
fibre (Suleiman et al., 2018).
Chukwu
et al. (2013) reported that fresh
tiger nut possess 41.75 mg/100g iron, 34.77 mg/100g zinc and 41.05 mg/100g
copper. Tiger nut contains digestive enzymes like catalase, lipase and amylase.
These enzymes help to alleviate indigestion, flatulence and diarrhea (Allouh et al., 2015). Consumption of tiger nut
enhances digestion process, in addition to treatment of diarrhoea and
intestinal inflammation (colitis) (Nwobosi et
al., 2013). In the light of these, this study seeks to produce and evaluate
the chemical and sensory properties of chin-chin enriched with tiger nut and
date flour.
1.2
STATEMENT OF THE PROBLEM
In today’s era, family life is ever
completely busy and demanding than before. This and the fact that snacks are always readily available,
ready-to-eat and as well possess sweet taste make people to reduce intake of
balanced diet. People frequently consume snacks of which most of them are made
from only wheat flour to quench hunger. They sometimes use it for meal
replacement and do not care if it is a balanced diet or not. Frequent
consumption of such food products gives rise to micronutrient deficiency (Duffey
et al., 2013).
The
demand for snacks such as chin-chin is attributed to the rapid population and
urbanization of both developed and developing countries. Wheat flour basically
used in chin-chin production due to its quality characteristics such as gluten
results to its importation. This triggers loss of foreign exchange and as well
as displacement of local food crops like tiger nut and date fruit (Nwanekezi,
2013).
Nigeria
spends most of its foreign exchange on importation of sugar. This depletes the
country’s foreign exchange reserve (Nwanekezi et al., 2015). Furthermore, frequent intake of sugar contributes in
causing metabolic problems which includes but not limited to type II diabetes
and obesity (Peter-Ikechukwu et al.,
2017).
Specifically,
studies have shown that individuals with adequate intake (AI) of dietary fibre
appear to be at lower risk for developing stroke (Zhang et al., 2013),
cardiovascular diseases (Threapleton et al., 2013), type-2 diabetes (Yao
et al., 2014), and appears to improve immune function through gut health and
fibre-microbiota interactions (Dong et al., 2016). Despite these benefits,
most people fall short of the recommended daily requirement, averaging on 15
grams per day, far below the suggested daily fibre intake of 25 to 38 grams for
children, adolescents and adults (Slavin, 2018).
Tiger
nut is an underutilized crop (Ogbonna et
al., 2013). In Nigeria, it is basically consumed due to its tasty extract
whereas most consumers frequently discard its fibre which is highly nutritious.
1.3 OBJECTIVE OF THE STUDY
1.3.1 General objective of the study
The
general objective of this study is to produce and evaluate the chemical and
sensory properties of chin-chin produced with wheat flour, enriched with tiger
nut and date flour.
1.3.2 Specific objective of the study
The specific objectives are to:
i.
produce chin-chin from
wheat flour enriched with date palm and tiger nut flour
ii.
determine the proximate
composition (Moisture, fat, fibre, ash, protein and carbohydrate content) of
the chin-chin
iii.
calculate the energy
value of the chin-chin
iv.
evaluate the mineral
content (Ca, Mg, K, P, Na, Zn, Fe and Se) of the chin-chin
v.
evaluate the vitamin
content (Vitamin A, B1, B2 and C) of the chin-chin
vi.
determine the
phytochemical content (flavonoid, phenol, tannin and saponin) of the chin-chin
vii.
carry out sensory
evaluation (appearance, taste, mouth-feel, consistency, crispiness and general
acceptability) on the chin-chin.
1.4
SIGNIFICANCE OF THE STUDY
Success of this work will lead to
immense production of chin-chin that will proffer solution to the nutritional
needs of those with some health challenges like diabetes, obesity and
heart-related diseases, as it will give them the opportunity to enjoy chin-chin
like everyone else.
The wheat-tiger nut chin-chin
sweetened with date palm flour will contribute in reducing the huge amount
Nigeria spend in importation of sugar and wheat, increase utilization of tiger
nut and date fruit, provide a novel snack product and contribute in eradicating
micronutrient deficiency in Nigeria.
Frequent consumption of chin-chin
produced in this study is a cost-effective means of obtaining dietary fibre
which is documented to be associated
with lower risk of constipation
by lowering stool weight and transit time; reducing risk of heart diseases and
lowering blood cholesterol and reducing risk of colon cancer (Adebayo-Oyetoro et al., 2017).
Chin-chin producing industries in
Nigeria will find the recipe, methodology for processing the wheat-tiger nut
chin-chin enriched with date fruit and outcome of this research highly
valuable. Embracing production of wheat-tiger nut chin-chin enriched with date
fruit will be of economic advantage to tiger nut and date fruit farmers.
Dieticians in developing nations like Nigeria will also find this biscuit
highly imperative for management of patients with micronutrients and dietary
fibre deficiency.
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