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

Abstract

<jats:p>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.</jats:p>

Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

“…Among the formulated porridges, SAPOP2 had the highest sodium concentrations (269.70 mg/100g) while SAPO5 had the least amount of sodium (147.20mg/100g). Contrary to our findings, other studies indicated significantly ( p < .05) lower sodium contents of 12.13–46.35 mg/100 g (Ndife et al, 2020) and 40.50–45.60 mg/100 g (Abolaji et al, 2019) in their complementary diets. The variations could be attributed to differences in ingredients used and the processing methods adopted.…”

“…Among the formulated diets, only SAPO1, SAPO3, and SAPO5 exceeded the acceptable limits of phosphorus intake while the other diets fell below the recommended dietary reference intake (DRI) of 275 mg/100 g (at least 57% near the standard level). A previous study on complementary food formulation obtained a lower value in the range of 78.23 to 139.17 mg/100 g (Ndife et al., 2020). The main contributor of high phosphorus content in this study may be attributed to the use of phosphorus‐rich ingredients (pumpkin seeds, soybean, and amaranth) (Table 4).…”

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks

“…Tannins are known to be notorious for reducing the bioavailability of proteins in humans and animals and notable for their antioxidative and anti-inflammatory characteristics [ 43 ]. Phytate also forms complexes with essential minerals and protein in foods, making them unavailable for absorption and deactivating digestive enzymes [ 19 ]. Both antinutrients are significantly found in cereals and legumes but usually reduced when subjected to processing such as dehulling, cooking, frying, malting, fermentation, and oven-drying, among others [ 15 ].…”

“…They also possess digestible protein [ 17 , 18 ]. Soybean is unique due to its ability to adjust to many soils and climates and its nitrogen fixative ability [ 19 ]. This ability qualifies it as an ideal rotational crop for nitrogen fixation for maize crops, especially in a country such as Zambia.…”

“…Snacks are convenience foods that have been around for a long time, but demand increased with urbanization and population [ 19 ]. Adebowale and Komolafe [ 20 ] reported varieties of snacks and dishes produced from maize familiar to the Nigerian populace.…”