Production And Acceptability of Chinchin Made from Cassava Flour Blends A Substitute For Wheat Flour In Jos, Plateau State, Nigeria
Abstract
The study investigated the use of cassava flour in the production of chin-chin, the aim of
this study was to evaluate the proximate and functional properties of different substitution
levels of wheat cassava flours and their effect on the proximate composition and acceptability
of deep fat- fried chin-chin made from them. The study used an experimental design. The
flour variety used includes wheat flour, cassava flour. Five items and 5-point hedonic
scale of 1-5 extremely acceptable and extremely inacceptable was used by twenty (20)
trained panelist to rate each of the five-sample chin-chin sample. Data were collected and
analyzed using analysis of variance (ANOVA) at p
Keywords
Baking
Sensory Evaluation
Chin-chin
Palava sauce
How to Cite
Singayina, B. E., Margaret, K. M., Aliyu, S. R., Baka, E. R., & Kabang, A. B. (2024). Production And Acceptability of Chinchin Made from Cassava Flour Blends A Substitute For Wheat Flour In Jos, Plateau State, Nigeria. Journal of The Society for Human Ecologists, 5(1), 124-132.
B. E. Singayina, K. M. Margaret, S. R. Aliyu, E. R. Baka, and A. B. Kabang, "Production And Acceptability of Chinchin Made from Cassava Flour Blends A Substitute For Wheat Flour In Jos, Plateau State, Nigeria," Journal of The Society for Human Ecologists, vol. 5, no. 1, pp. 124-132, June 2024.
