Production and Evaluation of Chin Chin from Wheat Flour, Soybean and Ginger Using Response Surface Methodology
Student: Faith Oshuare Oviosu (Project, 2025)
Department of Food Technology
Auchi Polytechnic, Auchi, Edo State
Abstract
PRODUCTION AND EVALUATION OF CHIN CHIN FROM WHEAT FLOUR, SOYBEAN AND GINGER USING RESPONSE SURFACE METHODOLOGY
Keywords
Chin-chin
Soy bean
wheat
ginger
response surface methodology
sensory evaluation
proximate analysis
protein
ash
For the full publication, please contact the author directly at: itzfaith1998@gmail.com
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- Novena University, Ogume, Delta State 1
- Nuhu Bamalli Polytechnic, Zaria, Kaduna State 7
- Nwafor Orizu College of Education, Nsugbe, Anambra State 1
- Obafemi Awolowo University, Ile-Ife, Osun State 15
- Oduduwa University, Ipetumodu, Osun State 9
- Ogun State College of Health Technology, Ilese-Ijebu, Ogun State 1
- Ogun State Institute of Tech(formerly Gateway Ict Poly), Igbesa, Ogun State 4
- Olabisi Onabanjo University, Ago-Iwoye, Ogun State 38
- Ondo State University of Medical Sciences, Laje Road, Ondo, Ondo State 1
- Osun State College of Education, Ila-Orangun 1