World Journal of
Pharmaceutical and Life Sciences

NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CHINCHIN PRODUCED FROM WHEAT-SORGHUM COMPOSITE FLOUR

Adewoyin A. G.,* Adeoye A. O., Amao J. A., Ayandele A. A., Akintola O. A.a, and Alawonde A. V.

ABSTRACT

Grains of Sorghum bicolour were processed into sorghum modified flour (SMF) and its suitability for chinchin production with or without wheat flour was determined. De-hulled sorghum grains were steeped for 48-hour allowing spontaneous fermentation, drained, dried and milled into fine flour. Microbiological assessment, pH and total titratable acidity (TTA) determination were carried out on the steep water during (0, 24, 48 h) fermentation. Antinutrients (phytate, tannin and oxalate) content of the non-fermented and fermented sorghum grains were also determined. Functional properties of flour samples were determined and used for production of chinchin. Determination of proximate composition and sensory attributes of chinchin samples produced from different flour blends were also carried out. Total heterotrophic plate count of steep water increased from 9.20×105 to 9.50×106cfu/mL, fungal count from 4.50×105 to 7.90×106cfu/mL, lactic acid bacteria count from 4.90×105 to 8.30×106cfu/mL but the enterobacteriaciae count decreased from 1.10×105 to 1.11×104cfu/mL. Bacteria isolated consist of Eschericia coli, Staphylococcus aureus, Bacillus subtilis, Klebsiella spp. Streptococcus lactis, Lactobacillus plantarum and L. acidophilus while fungi consist of Saccharomyces cerevisiae, Candida krusei, Fusarium spp. Penicillum spp., Rhizopus stolonifer, Aspergillus niger, A. flavus and Mucor racemoris. Within 48 h of fermentation, pH of steep water decreased significantly (ρ?0.05) from 6.51±0.03 to 5.33±0.01while the tirtratable acidity increased significantly (ρ?0.05) from 0.16±0.002% to 0.98±0.004%. The phytate, tannin, and oxalate contents of the fermented grains reduced significantly (ρ?0.05) to 8±1.33mg/100g, 4±0.12mg/100g and 3±0.01mg/100g respectively. The functional properties, proximate composition of the 50-50 wheat-sorghum composite flour and the overall acceptability of chinchin produced compares favourably with that of wheat flour and chinchin produced from it. Chinchin from MSF were generally acceptable showing the suitability of MSF for low cost chinchin production as composite flour or when used wholly providing gluten-free chinchin for gluten-intolerant people.

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