Production, Proximate and Sensory Evaluation of Chin Chin Made from Composite Flour Blends of Wheat, Rice Bran and Defatted Groundnut.

Student: Fatimoh Olajumoke Mikahil (Project, 2025)
Department of Food Science
Bayero University, Kano, Kano State

Abstract

This study investigated the production, proximate composition, and sensory evaluation of chin chin made from composite flour blends of wheat, rice bran, and defatted groundnut flour. The aim was to enhance the nutritional profile of the traditional snack while maintaining sensory acceptability. Proximate analysis revealed significant differences (p ≤0.05) among the samples, with protein content ranging from 10.5 ± 0.25% to 16.50± 0.40%, fat content from 11.80 ± 0.45% to15.20± 0.30% , and fiber content from 0.8 ± 0.056% to 3.1± 0.12%. Moisture levels remained low from 6.8± 0.25% to 8.2± 0.15%, suggesting good shelf stability, while ash and carbohydrate contents ranged from 1.8± 0.10% to 4.3± 0.20% and 57.5± 0.56% to 63.5± 0.45% respectively. Sensory evaluation showed that samples with up to 20% composite flour substitution (rice bran and defatted groundnut) were comparable to the control in aroma, taste, and overall acceptability. However, higher substitution levels (25–30%) led to declines in color and flavor perception, attributed to darker appearance and slight aftertastes. The study suggest that a 10–20% inclusion of composite flour can enhance the nutritional quality of chin chin without significantly compromising consumer acceptability, offering a viable approach to functional snack development.

Keywords
flour sensory composite proximate evaluation defatted groundnut acceptability content production
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