ABSTRACT
A wide variety of snacks are available in the Nigerian
market, however, individuals with health condition are usually limited in their
choices due to the high fat, low fibre and nutrient content of most wheat-based
snacks. This study was designed to formulate nutritionally adequate and
acceptable chin-chin from indigenous food
materials and determine their nutrient composition and sensory
characteristics. The two (2) commonly available food materials used in the
study were collected from Marian market, Calabar and were processed into
ready-to-use flours. The food materials include; dried and ground pink-skin
sweet potato (Sp) and dehulled, dried and ground Brachystegia eurycoma (Bf).
Standard analytical procedures were used to determine the proximate
composition. Five (5) samples of chin-chin with varied proportions of the
flours were formulated and their sensory and general acceptability accessed by
students of the Human Nutrition and Dietetics unit and other departments using
a 9-point hedonic scale. The two most generally accepted formulations were
evaluated for their nutrient composition by comparing then with the commercial
chin-chin. Statistical package for the social sciences (SPSS), version (20) was
used to analyse the data obtained. Data were presented as meanSD. Analysis of variance
was used to compare means, and means were separated using Least Significant
Difference (LSD). Significant difference was accepted at P<0.05. Two
formulated chin-chin samples; BF30:SP40:WF30 (B. eurycoma + sweet potato +
wheat) and BF20:SP60:WF20 (B. eurycoma + sweet potato + wheat) were well
acceptable in terms of colour, texture, aroma, taste and overall acceptability.
Brachystegia eurycoma was the main source of protein and fat. However, the
overall result revealed that the proximate composition of the formulated
chin-chin were comparable and in some
cases higher than the values in the control. The formulated chin-chin;
BF30:SP40:WF30 (B. eurycoma + sweet potato + wheat) recorded the highest value
for dietary fibre (3.56 0.007g/100g) and fat (6.180.007g/100g) while the
control recorded the least value for dietary fibre (0.540.007g/100g) and fat
(2.900.007g/100g). Thus, the utilization of these indigenous food materials in
food, will enhance the nutritional status of the population in Nigeria in particular,
and developing countries in general.
TABLE OF CONTENTS
TITLE PAGE –
– – – – – – – – i
CERTIFICATION
– – – – – – – – ii
DEDICATION
– – – – – – – – iii
ACKNOWLEDGMENT
– – – – – – – iv
ABSTRACT – – – – – – – – – v
TABLE OF CONTENTS
– – – – – – – vi
LIST OF TABLES
– – – – – – – – x
LIST OF FIGURES
– – – –
– – – – xi
CHAPTER ONE INTRODUCTION
1.1 Background
of the study – – – – – – 1
1.2 Statement of
Problem – – – – – – – 5
1.3 Objectives
of the study – – –
– – – 7
1.3.1 Specific
Objectives of the Study – –
– – – 7
1.4 Significance
of the Study – – –
– – – 7
1.5 Scope of the
Study – – – – – – – 8
CHAPTER TWO: LITERATURE REVIEW
2.1 Concept and
definition of product development
– – – 10
2.1.1 Product
development frameworks – – –
– – 11
2.1.2 Importance of
product development – – – – – 12
2.2 Sensory
quality of food – – –
– – – 13
2.3 Concept of
composite flour – – – – – – 14
2.3.1 Advantages of
composite flour – – – – – 16
2.3.2 Benefit of
composite flour in food production
– – – 17
2.4 Biology and
nutritional value of main food ingredients for product
development – – – – – – –
– 19
2.4.1 Brachystegia
eurycoma – – – – – – 19
2.4.2 Pink fleshed
sweet potato (Ipomoea batatas l.)
– – – 26
2.4.3 Wheat – – – – – – – – – 29
2.5 Evaluation
of Sensory and organoleptic quality of food – – 30
2.6 Evaluation
of food quality –
– – – – – 33
CHAPTER THREE: MATERIALS AND METHODS
3.1 Sample
collection – – – – – – – 36
3.2 Sample
preparation – – – – – – – 36
3.2.1 Pink fleshed
potato (Ipomoea batatas I)
– – – 36
3.2.2 Brachystegia
eurycoma – – – – – – 37
3.3 Methods of
chemical analysis – – – – – – 38
3.3.1 Proximate
composition – –
– – – – 38
3.3.1.1 Determination of moisture content –
– – – – 38
3.3.1.2 Determination of Ash Content – – – –
– 39
3.3.1.3 Determination of crude fat –
– – – – – 40
3.3.1.4 Determination of Dietary fibre – – – – – 40
3.3.1.5 Determination of crude protein content – – – – 41
3.3.1.6 Determination of available carbohydrate content – – – 42
3.3.1.7 Determination of Caloric value – – – – – 42
3.4 Pilot
study – – – – – – – – 43
3.4.1 Formulation of
blends for pilot study – – – – – 43
3.4.2 Preparation of
Chin-chin – – –
– – – 43
3.5 Pilot
Testing of Formulated Chin-chin
– – – – 47
3.6 Final
Sensory Evaluation – – –
– – – 47
3.7 Statistical
Analysis – – – – – – – 48
CHAPTER FOUR: RESULTS
4.1 Energy
(Kcal) and proximate composition (g/100g) of processed food
Samples
– – – –
– – – – 48
4.2 Sensory
evaluation of formulated snacks from pilot test – – 50
4.2.1: Sensory evaluation of formulated chin-chin –
– – – 53
4.3 Nutritional
evaluation of the formulated chin-chin
and the control diet 55
4.3.1 Nutrients
composition of formulated chin-chin
– – – 55
CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION
5.1 Nutritive
values of the food samples – – – – – 57
5.2 Sensory
evaluation of formulated chin-chin samples – – – 60
5.3 Nutritive
value of the formulated chin-chin
– – – – 62
5.4
Conclusion – – – – – – – – 65
5.5
Recommendations – – – – – – – 66
REFERENCES