Chemical and Functional Properties of Chin-Chin from Wheat, Soybean and Millet Flour Blends

Abstract

Determining the proximate, functional, and antinutritional characteristics of chinchin produced with soybean and millet flour was the aim of the study. The proximate, functional, and antinutritional qualities of flour samples made from different millet and soybean flours were examined after they were mixed with wheat flour to make biscuits using established procedure. For the production of chin chins, millet and soybean flours were utilized to replace 25% and 50% of the wheat flour, respectively, while 100% wheat flour served as a control. Determining the proximate, functional, and antinutritional characteristics of chnchin produced with soybean and millet flour was the aim of the study. The biscuits had a proximate composition of 7.22 percent to 10.90 percent protein, 23.68 percent to 26.30 percent fat, 1.03 to 3.03 percent crude fiber, 2.63 to 3.83 percent ash, 50.08 to 57.22 percent carbohydrates, and 5.02 to 8.07 percent moisture. The phytate, tannin, and oxalate concentrations of the chin chin samples were 39.88–50.96 mg/100g, 1.03%–4.83 mg/100g, and 20.09–28.95 mg/100g, respectively, in that order. The flour's functional characteristics revealed that it had an oil absorption capacity of 12.01 to 2.50 g/100g, a water absorption capacity of 11.97 to 2.32 g/100g, and the least gelaton concentration of 5 to 10 g. Soybean and millet flours can be substituted for wheat flour to boost the nutritious content of chin chin. The nutritional value of chin chin prepared with millet and soybean flours was higher than that of chin chin manufactured with 100 % wheat flour.