PRODUCTION AND QUALITY ASSESSMENT OF BAKED CHIN CHIN FROM WHEAT AND CARROT FLOUR BLENDS

This study evaluated the nutritional, mineral, pro-vitamin A, and functional properties of chin chin produced from wheat flour and carrot flour blends in varying proportions. Five formulations were developed: Sample A, 100% wheat flour; Sample B, 95% wheat and 5% carrot flour; Sample C, 90% wheat and 10% carrot flour; Sample D, 85% wheat and 15% carrot flour; and Sample E, 80% wheat and 20% carrot flour. All the analysis were conducted using standard analytical methods while sensory evaluation was done using 9-point hedonic scale. The proximate composition of the samples showed a range of protein 7.82–10.61%, fat 16.02–18.67%, ash 1.25–1.68%, fiber 1.09–1.53%, moisture 4.82–5.19%, and carbohydrate 61.21–68.45%, indicating that carrot incorporation slightly improved the nutritional profile. Mineral composition revealed sodium 25.62–34.11 mg/100 g, calcium 19.63–22.60 mg/100 g, potassium 88.55–110.65 mg/100 g, zinc 1.97–2.86 mg/100 g, magnesium 1.70–1.94 mg/100 g, and pro-vitamin A 0.38–0.54 mg/100 g. The highest pro-vitamin A and mineral values were observed in the 100% wheat flour sample, but carrot flour inclusion contributed appreciable levels of beta-carotene which enhanced vitamin A potential. Functional properties showed bulk density 0.50–0.51 g/ml, water absorption capacity 168.10–170.40%, oil absorption capacity 156.80–157.20%, and swelling index 1.80–1.84%, indicating good reconstitution and binding ability. Sensory evaluation showed mean scores ranging from 6.73–8.55 for colour, 6.40–8.55 for taste, 5.85–8.50 for texture, 6.89–8.15 for flavour, and 6.80–9.00 for overall acceptability. Samples with 5–10% carrot flour were generally more acceptable, offering a balance between improved nutritional quality and desirable sensory attributes. The study concludes that carrot flour fortification up to 10% enhances the nutritional and functional properties of chin chin without compromising sensory quality.