Chemical, Physicochemical, Microbiological and Sensory Characteristics of Chin-Chin Formulated from Blends of Chia (Salvia hispanica L.) and Njansang (Ricinodendron heudelotii) Seed Flours
Authors
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Josephat Ikechukwu Anyadioha
Department of Food Science and Technology, Madonna University Nigeria, Akpugo Campus, Enugu State, Nigeria
- Anita Ifenyinwa Chidebelu Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus, Anambra State, Nigeria
- Comfort Chinenye Nwagbo Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus, Anambra State, Nigeria
- Margaret Ngozi Okeke Department of Agricultural Economics and Extension, Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus, Anambra State, Nigeria
- Blessing Edeh Department of Food Science and Technology, Madonna University Nigeria, Akpugo Campus, Enugu State, Nigeria
DOI:
https://doi.org/10.68163/jfsfp.2026.74Keywords:
Chia seed, chin-chin, composite flour, lipid oxidation, njansang, sensory evaluationAbstract
Objective: This study evaluated the chemical, physicochemical, microbiological and sensory characteristics of chin-chin produced from wheat flour partially substituted with chia (Salvia hispanica L.) and njansang (Ricinodendron heudelotii) seed flours, with the aim of developing a nutritionally enhanced cereal-based snack.
Materials and Methods: Five formulations were prepared: a 100% wheat flour control and four composite blends containing wheat flour, chia flour and njansang flour at ratios of 90:5:5, 80:10:10, 70:15:15 and 60:20:20, corresponding to 10, 20, 30 and 40% combined substitution, respectively. Proximate composition, Peroxide Value (PV) and Thiobarbituric Acid Reactive Substances (TBARS) were determined in triplicate using AOAC and AOCS methods. Microbial counts were determined using standard plate-count techniques and sensory attributes were evaluated by 20 semi-trained panellists using a nine-point hedonic scale. Data were analysed using one-way analysis of variance (ANOVA) and means were separated using Duncan's multiple range test at p<0.05.
Results: Substitution significantly increased crude protein, ash, crude fibre and crude fat contents, whereas carbohydrate content decreased and calculated energy increased. Peroxide value and TBARS increased with increasing substitution levels but remained below thresholds conventionally applied to fried products. Total viable counts remained below the 10 CFU/g safety criterion in all samples. Overall acceptability did not decline progressively with increasing substitution. The 10 and 30% substitution levels did not differ significantly from the control, whereas the 20 and 40% substitution levels received significantly lower scores. Nevertheless, all composite products remained within the "like slightly" to "like moderately" range of the hedonic scale.
Conclusion: Partial substitution of wheat flour with chia and njansang seed flours at 10% and 30% combined substitution levels produced chin-chin with enhanced nutritional characteristics, satisfactory microbiological quality and acceptable sensory properties. These findings support the potential use of chia and njansang seed flours as functional ingredients in the development of nutritionally enhanced indigenous snack products.
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Copyright (c) 2026 Josephat Ikechukwu Anyadioha, Anita Ifenyinwa Chidebelu, Comfort Chinenye Nwagbo, Margaret Ngozi Okeke, Blessing Edeh
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