AGRICULTURE AND BIOLOGY JOURNAL OF NORTH AMERICA
ISSN Print: 2151-7517, ISSN Online: 2151-7525, doi:10.5251/abjna.2014.5.1.33.39
© 2014, ScienceHuβ, http://www.scihub.org/ABJNA
Quality evaluation of composite millet-wheat Chinchin
Adegunwa, M. O1*., Ganiyu, A. A2., Bakare, H.A1 and Adebowale, A.A2
1
Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria.
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta,
Nigeria.
*
Corresponding author: ([email protected]; +2348033581392)
2
ABSTRACT
This study was conducted to evaluate the quality of chinchin made from millet-wheat composite
blend. Millet grain was processed into flour and used to substitute wheat flour at different portion of
(0, 10, 30, 50, 70, 90 and 100). The functional and pasting properties of the different millet-wheat
flour blends were determined. The composite flour was thereafter, processed into chinchin and the
proximate composition and sensory evaluation of the chinchin were determined. There were
significant differences (P<0.05) in the functional properties of composite flour in term of bulk
density, dispersibility and water absorption index (WAI) ranging from 0.76-0.83g/ml,73.50-78.00 %
and 0.77-1.22g/g respectively. Similarly significant differences (P>0.05) were also observed in term
of swelling index, swelling capacity and water absorption capacities (WAC) of functional properties
with values ranging from 1.47-1.79V/v, 0.47-0.79V/v and 5-10g/g respectively. There were
significant differences (P<0.05) in the pasting profile of the wheat-millet flour blends except for
pasting temperature where there was no significant differences (P>0.05). There were significant
differences (P<0.05) in the proximate composition of the chinchin samples with values ranging from
3.98-5.04%, 12.63-19.99% ,7.56-8.13%, 4.94-6.10%, 4.56-5.23% and 57.41-63.35% for moisture,
protein, fat, ash, crude fibre and carbohydrate contents respectively. There were also significant
difference (P<0.05) in sensory attributes of the chinchin samples parameter measured. The study
concluded that chinchin of acceptable quality comparable to the 100% wheat flour chinchin are
obtainable from millet-wheat composite flour up to 30% millet substitution.
Keywords: Millet, Wheat, Chinchin, proximate, pasting properties
INTRODUCTION
The rapid urbanization and increase in population in
recent years have resulted in an increase in the
consumption of wheat based product especially
chinchin in sub-Saharan Africa especially in Nigeria.
This has spurred pragmatic research on compositing
flour from locally cultivated cereals to reduce wheat
importation. Millets, like sorghum, are predominantly
starchy. The protein content in millet is very close to
that of wheat, both provide about 11% protein by
weight, on a dry matter basis (USDA, 2012). Millets
are also rich in B vitamins (especially niacin, B6 and
folic acid), calcium, iron, potassium, magnesium, and
zinc (USDA, 2012). Millets contain no gluten, as none
of the millets are closely related to wheat; they are
therefore appropriate foods for those with celiac
disease or other forms of allergies /intolerance of
wheat. Therefore processing into flour or use as
composite will help accruing this benefits for human
use.
Deep fried foods have a satisfying crunchy texture
and a distinctive taste which are widely enjoyed.
Many dishes cooked by this method are quite
inexpensive and so popular in low budget outlet. Also
most snacks are products from deep frying process.
In Nigeria and throughout the world, snacks foods are
widely spread and eaten among kids and adults
because of their convenience both in preparation and
circulation and also because of their distinctive taste.
Matz (1993) defined snack foods as being something
consumed primarily for pleasure rather than for social
or nutritive purpose and not ordinarily used in a
regular meal.
Chinchin is a traditional Nigerian snack prepared
using wheat flour, butter, milk and eggs from which a
stiff paste is made which is then deep fried until
golden brown and crisp. It is quite popular across
Nigeria and most part of western Africa. It is sweet to
taste, slightly hard and may be equated to a harder
version of a doughnut occasionally, the chinchin
might even contain cowpeas and at times it may be
prepared by baking instead of frying (Akubor, 2004).
Agric. Biol. J. N. Am., 2014, 5(1): 33-39
o
Groundnut Meg might be employed as a flavouring
agent along with the other usual customary baking
materials used in its preparation.
fryer reached 180 C, the dough cubes were placed in
the hot oil and the chinchin was deep fried for
8minutes until golden brown. The fried chinchin was
removed and drain off excess oil before serving
(Akubor, 2004)
The normal practice involves the dough making
process with the ingredient combined and kneaded
together to form firm dough. In the next step the
dough is uniformly flattered out and small square
shaped pieces of about ¼ inch thickness are cut out
(Mepba et al, 2007). These are then deep fried to
form the famous chinchin. As such chinchin is easily
one of the most favoured food item, a much relished
African pastry which could serve as a dessert, snack
and also as a popular street food. Infact it enjoys a
very special place in the heart as well as stomachs of
West African population (Mepba et al, 2007). The
chinchin is one food item, that invites a great deal of
flexibility in terms of the ingredient used and method
of preparation involved, while some like to eat it hard
and crunchy, other prefer a softer easier to chew
version. The purpose of this research is to evaluate
the quality of chinchin produced from composite
Wheat-Millet flour.
Analytical Determination
Proximate composition:
protein, fat, minerals,
crude fibre, moisture and carbohydrates contents
were determined using AOAC 2004 method.
Functional properties
Water Absorption Capacity and Water Absorption
Index was determined using the method of Wang
and Kinsella (1976). Bulk density was determined
using the method of Wang and Kinsella (1976).
Swelling capacity and Swelling Index was
determined using the method of Ukpabi and Ndimele
(1990). Dispersibility was determined using Kulkarni
et al (1991). Pasting property was determined by
using rapid visco-analyzer (IITA, 2001).
Sensory evaluation: The sensory attributes of the
chinchin was obtained by using simple hedonic tests
as described by Larmond (1991). This was done
using a 20 member panel comprising of students of
the department, who were familiar with the sensory
attributes of chinchin. Each panelist was asked to
score each attribute on a 9 point hedonic scale where
1 and 9 represent dislike extremely and like
extremely respectively. The attributes that were
evaluated includes colour, taste, flavour, texture,
appearance, crispness and overall acceptability.
MATERIALS AND METHODS
The materials used were purchased from Osiele
market in Abeokuta, Ogun state, Nigeria and they
includes Millet grains (pearl millet), Wheat flour,
Sugar, Margarine, Baking powder, Eggs, Milk and
Vegetable oil.
Production of Millet and Composite flour: The
millet grain was free of dirt, dust, stones and other
extraneous
materials
in
order
to
ensure
wholesomeness. The grain was then grounded into
powder using hammer mill, the flour was passed
through a 250 µm mesh sieve to obtain fine millet
flour (Oloyo, 1999).
Statistical analysis: All data collected were
subjected to analysis of variance (anova) using SPSS
(version 15, 2007). Duncan multiple range test was
used to separate the differences in the mean scores.
RESULTS AND DISCUSSION
Composite flour was prepared by substituting millet
flour for wheat flour (i.e. millet- wheat flour) in the
percentage proportion of 0:100, 10:90,30:70, 50:50,
70:30,90:10 and 100:0% respectively.
Functional properties of Millet-Wheat composite
flour: Table 1 present the functional properties of
millet-wheat composite flour. The functional
properties are those parameters that determine the
application and end use of food materials for various
food products. The bulk density of the flour sample
ranged between 0.76-0.83g/ml. There were
significant difference (P<0.05) in the bulk density.
Sample (100M0W) had the least value with 0.76g/ml,
while samples (90M10W), (70M30W) and (50M50W)
had the same value of 0.83g/ml. The bulk density is
generally affected by particle size and the density of
flour or flour blend and it is very important in
Preparation of chinchin: The composite flour,
sugar, butter, egg, baking powder, water, and milk
were mixed together at appropriate rate in a large
bowl. The dough was placed on a floured surface and
kneaded until smooth and elastic. The kneaded
dough was rolled out to approximately 2cm thickness
and then cut into small squares 2cm by 2cm in size.
The oil was put inside a deep fryer MC 1800 model
and allowed to be hot enough until the temperature of
34
Agric. Biol. J. N. Am., 2014, 5(1): 33-39
determining the packaging requirement, raw
materials handling and application in wet processing
in food industry (Adebowale et al; 2008; 2012;
Ajanaku et al;2012). The dispersibility of 100% wheat
and millet flours was lower than the millet-wheat
composite flour samples. However, the values of
dispersibility are relatively high for all the composite
flour samples. Hence, they will easily reconstitute to
give fine constituent dough during mixing (Adebowale
et al; 2008; 2012).
The water absorption capacity range from 5-10g/g,
there is a significant differences (P>0.05). Samples
(100M0W), (90M10W) and (70M30W) had the
highest values, these values reduces gradually with
decrease in substituting millet then remain stable.
This could be indicative of the fact that addition of
millet at higher rate confers high water binding
capacity to wheat flour, which in turns improves the
reconstitution ability (Ajanaku et al., 2012; Adebowale
et al., 2012). High water absorption capacity is
attributed to loose structure of starch polymers while
low values indicate the compactness of the structure
(Adebowale et al., 2005; 2012.). The water
absorption index range from 0.77-1.22g/g there is a
significant differences (P<0.05). 100% millet had the
highest value while sample (10M90W) had the lowest
value; it was observed that there is an increase in
value of water absorption index as the amount of
millet substitution increase in wheat flour.
The swelling index and swelling capacity range from
1.47-1.79 and 0.47-0.79 respectively, there is a
significant differences (P>0.05), both had lower
values for 100% millet and relatively high value for
composite flour. Moorthy and Ramanujan (1986)
reported that the swelling power of flour granule is an
indication of the extent of associative forces within
the granules. Swelling capacity can also be related to
the water absorption index of the starch-based flour
during heating.
Table 1: Functional Properties of Millet-Wheat Composite Flour
Sample
Bulk
density
Dispersibility
(%)
Swelling
index
Swelling
capacity
(V/v)
(V/v)
(g/ml)
bc
73.50
d
1.60
0.83
a
78.00
a
1.75
30M70W
0.79
b
75.00
c
1.79
50M50W
0.83
a
76.00
b
1.74
70M30W
0.83
a
75.00
c
1.71
90M10W
0.83
a
75.00
c
1.57
100M0W
0.76
c
73.50
d
1.47
0M100W
0.77
10M90W
bcd
0.60
ab
0.75
a
ab
WAC
WAI
(g/g)
(g/g)
bcd
7.50
ab
0.92
d
ab
5.00
b
0.77
e
0.79
a
5.00
b
0.92
d
0.81
a
5.00
b
1.09
abc
10.00
a
1.14
b
cd
10.00
a
1.15
b
d
10.00
a
1.22
a
abc
0.71
cd
0.57
d
0.47
c
WAC-Water Absorption Capacity, WAI-Water Absorption Index
Values are means of two replicates. Means in the same column with different superscript are significantly different (P<0.05).
M (millet) and W(wheat)
Pasting properties of Millet- Wheat composite
flour: Table 2 shows the pasting properties of the
different composite millet-wheat flour. The pasting
property is one of the most important properties that
influence quality and aesthetic consideration in the
food industry since they affect texture and digestibility
as well as the end use of starch based food
commodities (Onweluzo and Nnamuchi, 2009 ).
property as proportion of millet increases. The value
ranged from 68-197RVU. There was significant
differences (P<0.05) in peak viscosity of the
composite flour. High peak viscosity indicates high
starch content and this could explain why 100%
wheat flour sample had highest peak viscosity
while100% millet had the lowest peak viscosity.
Significant decrease was also observed in the final
viscosity as the amount of millet substitution
increases. The final viscosity is a measure of stability
of the granules, the value ranged from 115-280RVU.
100% millet flour had the least value while 100%
Peak viscosity is an index of the ability of starchbased food to swell freely before their physical
breakdown (Sanni et al., 2006; Adebowale et al.,
2008). There was decrease in the values of this
35
Agric. Biol. J. N. Am., 2014, 5(1): 33-39
wheat flour had the highest value, it was observed
that the value of final viscosity decreases as the rate
of substitution of millet flour increases. The low
viscosities of 68RVU (peak viscosity) and115RVU
(final viscosity) observed in 100% millet is
nutritionally beneficial in infant formulas (Fasasi et al.,
2005; Osundahunsi and Aworh, 2002).100% wheat
flour with highest final viscosity value of 280RVU will
be more stable under certain conditions than other
composite sample (Fasasi, 2009). Trough is the
minimum viscosity value in the constant temperature
phase of the RVA pasting profile and it measures the
ability of the paste to withstand breakdown during
cooling. This property also decreases with increase in
millet substitution. The value ranged between 46133RVU with sample (50W50M) composite flour
having the lowest value and 100% wheat flour having
the highest value. There was significant increase
(P<0.05) in breakdown value as rate of substitution of
wheat flour in millet flour increases, 100% wheat flour
(64RVU) had the highest value of breakdown while
100% millet (17RVU) had the lowest value of
breakdown. The setback viscosity ranged from 64159RVU. There was significant differences (P<0.05)
in setback viscosity of composite flour samples.
Sample (10M90W) had the highest value of setback.
The higher the setback, the lower the retrogradation
of the flour paste during cooling and the lower the
stalling rate of the product made from the flour
(Adeyemi and Idowu, 1990). Peak time which is a
measure of the cooking time ranged between 5.536.16 minutes with 100% wheat flour having the
highest value of 6.16 minutes. There were significant
difference (P<0.05) in the peak time among samples.
o
The pasting temperature ranged between 78.07 C
o
and 84.37 C. It was observed that there was no
significant
differences
(P>0.05)
in
pasting
temperature among all the samples. The pasting
temperature provides an indication of minimum
temperature required for cooking the samples, the
pasting temperature obtained for the composite flours
were quite close. A higher pasting temperature
indicates higher water binding capacity, higher
gelatinization tendency and lower swelling properties
of starch based flour due to high
degree of
association between starch granules (Adebowale et
al; 2008; 2012).
Proximate composition of Millet-Wheat composite
Chinchin: Table 3 shows the proximate composition
of millet-wheat composite chinchin.
The moisture content ranged from 3.98-5.04% with
30M70W chinchin having the highest value while
sample (10M90W) chinchin had the lowest value.
Generally there was reduction in moisture contents
as the rate of millet substitution is increase. The
values were within the range reported to have no
adverse effect on quality attribute of the product
(Mepha et al, 2007). Sanni et al (2006) reported that
the lower the moisture content of a product to be
stored the better the shelf stability of such products.
Hence, low moisture ensures higher shelf stability of
dried product. The moisture content of a food is
indicative of the dry matter in that food however, low
residual moisture content in confectionaries is
advantageous in that microbial proliferation is
reduced and storage life may be prolonged if stored
inside appropriate packaging materials under good
environment condition.
There were significant differences (P<0.05) in protein
content of composite chinchin, 100 % millet chinchin
had the highest value of protein content of 19.99%
while chinchin sample (90M10W) had the lowest
value of 12.63%. It was observed that there was
decrease in protein content as level of millet
substitution was increase. The high value protein
content noticed in 100% millet may be as a result of
the various processes in which whole wheat grain
undergone before being finally processed to all
purpose white flour which might in turn had reducing
effect on protein content of 100% wheat flour, as
millet for this research work was not subjected to
such treatment.
36
Agric. Biol. J. N. Am., 2014, 5(1): 33-39
Table 2: pasting properties of millet- wheat composite flour
Sample
Peak
viscosity
RVU
Trough
RVU
Breakdown RVU
Final
Setback
RVU
Viscosity
RVU
Peak
Time
Min
Pasting
o
temperature C
0M100W
197.00
a
133.00
a
64.00
a
280.00
a
146.00
b
6.16
a
78.70
a
10M90W
161.00
b
100.20
b
61.50
a
259.00
b
159.00
a
6.00
b
84.37
a
30M70W
104.50
c
57.00
c
46.30
b
202.00
c
145.50
b
5.63
c
79.85
a
50M50W
82.50
d
36.30
c
166.80
d
121.00
c
5.53
c
78.07
a
70M30W
d
5.53
c
78.62
a
e
5.63
c
79.55
a
f
5.53
c
79.50
a
d
46.00
75.00
de
48.00
cd
27.00
d
148.50
e
101.00
90M10W
74.00
de
55.00
cd
20.00
e
139.00
e
84.00
100M0W
68.00
e
51.50
cd
17.00
e
115.00
f
64.00
M (millet) and W(wheat)
Values are means of two replicates. Means in the same column with different superscript are significantly different (P<0.05).
The fat content ranged from 7.56-8.13%, sample
(10M90W) recorded the lowest fat content of 7.56%
while sample (30M70W) had the highest fat content.
Fasasi (2009) reported that low fat content in a dry
product will help in increasing the shelf life of the
sample by decreasing the chances of rancidity and
also contribute to low energy value of the food
product while high fat content product will have high
energy value and promotes lipid oxidation. The ash
content ranged from 4.94-6.10%, increase in ash
content was observed as the proportion of millet
substitution was increase except for sample 50M50W
which had overall least value. The ash content
indicate a rough estimation of the mineral content of
product, sample (90M10W) had the largest ash
content of 6.10% while sample (50M50W) had the
lowest ash content. There were significant
differences (P<0.05) in crude fibre and carbohydrate
content of chinchin samples of composite flour , the
crude fibre content ranged from 4.56-5.23%, sample
(30M70W) had the lowest value of crude fibre of
4.56% while sample (90M10W) had the highest value
with 5.23%.
Similarly the carbohydrate content ranged from
57.41-63.35%, sample (0M100W) chinchin had the
lowest value of 57.41% of carbohydrate while sample
(90M10W) had the highest carbohydrate content of
63.35%. The high value of crude fibre and
carbohydrate observed in chinchin of sample
(90M10W) may be as a result of the sample having
the largest millet substitution in wheat flour at 90%
millet substitution.
Table 3: proximate composition of millet-wheat composite chinchin
Sample
Protein%
0M100W
19.50
10M90W
18.56
30M70W
16.38
50M50W
15.63
70M30W
Moisture%
b
4.90
c
3.98
e
Fat%
Ash%
b
8.02
b
4.97
f
7.56
e
5.34
5.04
a
8.13
a
5.58
f
4.57
e
7.81
d
17.62
d
4.71
d
8.02
90M10W
12.63
g
4.72
d
7.96
100M0W
19.99
a
4.81
c
8.03
Crude
fibre%
f
5.19
d
4.84
c
4.56
4.94
g
5.13
b
5.76
b
c
6.10
b
5.29
Carbohydrate%
b
57.41
f
f
59.70
g
60.30
c
61.91
b
4.90
e
58.97
e
a
5.23
a
63.35
a
e
5.11
d
56.76
g
d
c
M (millet) and W(wheat).
Values are means of two replicates. Means in the same column with different superscript are significantly different (P<0.05).
37
Agric. Biol. J. N. Am., 2014, 5(1): 33-39
Sensory evaluation of millet-wheat composite
chinchin: Table 4 shows the result of the sensory
evaluation of millet-wheat chinchin samples. There
were significant differences (P<0.05) in all the
attributes measured. The values of appearance and
colour attributes ranged from 4.50-8.30 and 4.60-8.40
respectively. Generally decreases in the values of
these attributes were observed as millet substitution
increases, in both cases sample (0M100W) had the
highest value of 8.30 and 8.40 respectively while
sample (100M0W) had the lowest values of 4.50 and
4.60 respectively. The high value observed from
100% wheat chinchin may be as a result of changes
in appearance and colour of chinchin as a result of
addition of millet which had impact on both
appearance and colour as a result of greenish colour
of millet flour compared with whitish colour of all
purpose wheat flour. It was also observed that
likeness in terms of colour and appearance
decreases as millet substitution increases and thus
accounted for low value of likeness obtained from
100% millet chinchin. There were significant
differences (P<0.05) in both flavour and taste
attributes. Sample (0M100W) had the highest
likeness in terms of taste and flavour with values of
7.40 and 7.55 respectively, while sample (100M0W)
had the lowest values of 5.45 and 5.75 in term of
taste and flavour respectively. Similarly it was also
observed that there were no significant differences in
taste and flavour among samples.
The texture value ranged from 5.55-7.80, 100
%Wheat had the highest value of likeness of 7.80
while 100% millet sample had the lowest value of
likeness in terms of texture. There was significant
differences (P<0.05) in crispness of chinchin
samples. 00% wheat chinchin had the highest value
of crispness of 7.30 while100 % millet chinchin had
the lowest value of 5.00. It was observed that there
were no significant differences in likeness in term of
crispness among samples.
Significant differences (P<0.05) were observed
among samples of chinchin in terms of overall
acceptability.100% wheat chinchin had the highest
value of likeness with 8.10,while 100% millet had the
lowest value of 5.60. It was observed that likeness of
chinchin sample decreases with increase in millet
substitution. Similarly, there were no significant
difference in overall acceptability among samples
(0M100W), (10M90W) and (30M70W). This shows
that the panellist still preferred millet substitution of
up to 30% in term of overall acceptability.
Table 4: sensory evaluation of millet-wheat composite chinchin
Sample
Appearance
Colour
Texture
Flavour
Crispness
Taste
Overall
acceptability
0M100W
8.30
a
8.40
a
7.80
a
7.55
a
7.30
a
7.40
a
8.10
10M90W
7.70
a
7.70
a
7.00
30M70W
6.55
b
6.40
b
6.75
50M50W
6.20
b
5.95
b
6.15
70M30W
6.05
b
5.85
b
90M10W
4.90
c
4.90
100M0W
4.50
c
4.60
a
ab
7.45
a
7.10
a
7.35
a
7.35
ab
bc
6.70
ab
6.55
ab
6.60
ab
7.30
ab
bcd
6.55
ab
6.45
ab
6.45
ab
6.65
5.80
cd
6.30
b
5.75
bc
6.35
ab
6.50
c
5.85
cd
5.90
b
5.35
c
5.85
b
5.80
c
5.55
d
5.75
b
5.00
c
5.45
b
5.60
bc
c
cd
d
M(millet) and W(wheat).Values are means of two replicates. Means in the same column with different superscript are
significantly different (P<0.05).
CONCLUSION
developing countries where the crops has not been
optimally utilized. Furthermore substituting millet in
wheat flour will greatly reduce cost in terms of
production by 30% as millet is far cheaper and
available than wheat. Means of decolouring the
greenish colour of millet should be found or adopted
so as to further improve its acceptability.
From the result obtained, it was concluded that millet
flour substitution in wheat flour of up to 30% will still
meet the quality requirement of 100% wheat flour in
chinchin production in terms of nutrient requirement,
functionality and sensory attributes. The use of millet
in chinchin making would greatly enhance the
utilization of this crop in many millet cultivating
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