DEVELOPMENT OF CHINCHIN (ACHOMOR) FROM COMPOSITE FLOUR (WHEAT AND BROWN RICE) AND MUSHROOM POWDER

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Date
2022-12
Authors
DIANA MEEK YAWA DOKOSI
7201180006
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Abstract
The study investigated the proximate composition of the flour blend-enriched chinchin, sensory and pH of the composite chinchin. Brown rice flour (BRF) and Oyster mushroom powder (OMP) was composited with wheat flour (WF) in the following proportions (g): S1 = WF:350 + BRF:100 + OMP: 50; S2 = WF: 250; BRF: 200; OMP: 50; S3 = WF:100 + BRF:350 + OMP: 50; S4 = WF:200 + BRF:250 + OMP: 50; S5 = WF:450 + BRF:0 + OMP: 50; S6 = WF:0 + BRF:450 + OMP: 50 compared with S7 (control) = WF:450 + BRF:0 + OMP: 0. The proximate (crude protein, ash, moisture, total carbohydrates, and total energy), physical property (pH), and sensory properties (colour, taste, crispiness, appearance, and overall acceptability) of the various enriched chinchin products were determined using standard protocols. Sensory evaluation was carried out using untrained panellists (n=45) to assess the sensory attributes of the chinchin products on a scale with 1= Dislike extremely, 2=Dislike, 3=neither like nor a dislike, 4= Like and 5=Like extremely. Proximate composition results showed that the substitution of wheat flour with brown rice flour and mushroom powder significantly (p<0.05) affected the chinchin samples. Generally, sample 7 = WF:450 + BRF:0 + OMP: 50 consistently had favorable assessment preference in terms of sensory attributes. But wheat flour and brown rice flour blends also had better assessment, which was an indication that brown rice addition is a option could be an option for consumers. Also, addition of brown rice flour did not have detrimental effect on chinchin sensory properties. This could be used to improve the nutritional quality of the chinchin.
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