The Acceptability of Snack (Chin Chin) Produced From Composite Blends of Wheat, Acha, and Soy Flour Using Date As Sweetener.

Abstract

INTRODUCTION: Snack foods, which are typically considered convenience foods, have long been a staple of household diets and have made significant contributions to the economies of all countries (Lasekan and Akintola, 2002). Both industrialised and developing nations are experiencing high population growth and urbanisation, which is driving up demand for snacks (Ugwuanyi et al., 2020). For many consumers, snacks play a significant role in their daily intake of calories and nutrients (Awoyale et al., 2011).The acceptability of ChinChin snacks made from composite mixes of wheat, acha, and soy flour, sweetened with dates, was examined. MATERIALS AND METHOD: The ingredients for chin chin (margarine, eggs, nutmeg, baking powder, vanilla, milk, salt, sugar, and vegetable oil) and the raw materials for this study (wheat, Acha, soybeans, and date palms) were bought from Sayedero markets in Ilaro, Ogun State, Nigeria. The production methods were adapted from previous studies conducted by Ndife et al. (2014), Okoye et al. (2008), Falola (2011), and Folohunso (2018). 100% wheat made up Sample A, 100% acha made up Sample B, 80% acha, 10% soybean, and 10% date made up Sample C, 70% acha, 20% soybean, and 10% date made up Sample D, and 60% acha, 30% soybean, and 10% date made up Sample E .The samples of chin-chin snacks were analysed for proximate composition using the usual techniques outlined by the AOAC. The analysis's findings were displayed as mean ± standard deviation. The Statistical Package for Social Sciences (SPSS version 20.0) was used to perform an Analysis of Variance (ANOVA) on the acquired results. Duncan's Multiple Range Test (DMRT) was used to separate the means. P < 0.05 indicated a significant difference. RESULT: Result reveals that samples A and C had the greatest and lowest moisture contents, respectively, ranging from 3.22% to 11.74%. Sample C had the lowest fat level, which varied from 19.91% to 29.03%. Sample B had the highest fibre content, which ranged from 0.24% to 1.26%. The largest levels of protein were found in Samples A and E, which ranged from 11.9% to 24.83%. Sample C is more shelf-stable and appropriate for diabetics due to its decreased moisture, lipid, and carbohydrate content, according to the proximate analysis. CONCLUSION: This study suggests that date palm fruit and Acha flour can replace refined sugar and wheat flour in snacks, promoting nutritious and sustainable food products and supporting public health.