Oluwasegun Ajibode & Olalekan Adebowale

Chin-chin snacks were produced from composite flours of wheat (WF), orange-fleshed sweet potato (OFSP) and defatted Dioclea reflexa seed (DDRS) with the flour blends; 100% (control), 87.5%:10%:2.5%, 80%:15%:5%, 72.5%:20%:7.5%, 65%:25%:10%, and 55%:30%:15% respectively as WF:OFSP:DDRS. Functional properties of the flour blends were analysed while proximate, selected minerals (potassium, iron, and zinc), vitamin A and sensory qualities were determined for the chin-chin samples. Functional properties results revealed that water absorption capacity (161.34%), least gelation capacity (10%) and emulsion capacity (16.50) of the wheat flour was the prominent Incorporation of OFSP and DDRS enhanced the foaming capacity (21.40%-28.35%), swelling capacity (6.27%-8.95%) and dispersibility (52.50%-68.35 %) of the flour blends. Proximate analysis revealed significantly increased in the protein, fat, crude fibre, ash and moisture contents of the chin-chin samples. Potassium, iron, zinc and vitamin A contents of chin-chin from composite flours were significantly higher than the control (100% wheat chin-chin). The control, 100% wheat chin-chin appeared to be the most preferred for overall acceptability, the chin-chin from 87.5%WF:10% OFSP:2.5% DDRS flour blend had the highest score for taste, colour, crispiness and appearance. Hence, highly-nutritious snacks had been formulated from wheat, OFSP and DDRS composite flours. The newly formulated snack food (chin-chin) could be ideal food for school feeding programmes and to address the micro nutrient deficiency that is prevalent in the sub-Saharan African regions. KEYWORDS: Chin-chin; Dioclea reflexa; Orange fleshed sweet potato; composite flour0150