Physicochemical properties of chin-chin produced from wheat and chicken flour blends

This study was carried out to determine the nutritional composition of snacks (chin-chin) produced from blends of wheat flour and chicken meat flour. The chicken flour was blended with the wheat flour in the ratio of 0:100, 50:50, 60:40 and 40:60 to obtain samples WWW, WWC, CHC and CHW respectively. These flour blends was used to produce chin-chin which was subjected to sensory, proximate analysis and mineral analysis using standard methods. The results revealed that significant differences existed amongst the proximate and mineral parameters. The moisture content ranged from 2.00% in CHW to 4.00% in WWW. There was a significant increase in the fat (10.00 – 15.00%), ash (2.00 – 7.00%) and protein (18.90 – 32.81%) content of the samples fortified with wheat flour. However, the fibre and carbohydrate content of the samples decreased from 7.50% in WWW to 5.00% in all the fortified samples and 57.60% in WWW to 36.19% in WWC. The magnesium, phosphorus, potassium and sodium content of the samples increased in the fortified samples while the calcium content decreased. There was no significant difference (p>0.05) in the colour and texture of the samples but the taste, flavour, crispiness and overall acceptability of the fortified samples varied significantly (p<0.05) from the control sample (WWW). The overall acceptability results of the samples showed that the control sample was the most accepted with a score of 7.66 closely followed by the sample containing 50% chicken meat flour (CHC) which had a mean score of 6.48. The result of this study has shown that acceptable snacks with improved nutritional values can be processed from blends wheat flour and chicken meat flour.