Nutrient Composition and Sensory Evaluation of Chin-Chin Produced from Cassava (Manihot esculenta) and Soybean (Glycine max) Composite Flours

This study evaluated the proximate, mineral (calcium, iron, potassium and magnesium) composition and sensory properties of chin-chin made from composite flours of cassava and soybean flours. Standard procedures were used to process the cassava and soybean composite flours. The flour blends were obtained as follows: WF-100 percent wheat flour (control); and four cassava flour and soybean flour blends were prepared as follows: SCF1 (90:10); SCF2 (80:20); SCF3 (70:30) and SCF4 (60:40). Standard recipe for chin-chin preparation was used with some modifications. Standard procedures were employed in the evaluation of the proximate and mineral composition as well as the sensory properties of the samples. Mean data were compared using Analysis of Variance (ANOVA) at p<0.05. Results showed that increasing soybean flour inclusion significantly improved the nutritional quality of the products. The 60:40 cassava-soybean formulation contained the highest protein (40.07%), fat (13.49%), calcium (5.07 mg/g), iron (0.101 mg/g), and magnesium (0.084 mg/g) contents (p < 0.05), while maintaining acceptable moisture and ash levels. Although the control sample received the highest sensory scores, all composite flour samples achieved mean acceptability scores above six, indicating that they were generally liked by the panelists.