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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Institutions
- Binyaminu Usman Polytechnic, Hadijia, Jigawa State 3
- Borno State University, Maiduguri, Borno State 15
- Bowen University, Iwo, Osun State 1
- Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State 254
- College of Agriculture and Animal Science, Mando Road, Kaduna, Kaduna State 1
- College of Agriculture, Science and Technology, Lafia, Nasarawa State 8
- College of Education, Akwanga (affl To Ahmadu Bello Univ, Zaria) 1
- College of Education, Eha Amufu, (Affliliated To Unn), Enugu State 1
- College of Education, Warri (Affiliated To Delta State Uni, Abraka), Delta State 1
- College of Health Technology, Calabar, Cross River State 1