International Journal of Biochemistry Research & Review

The utilization of Indian spinach and ugu vegetables in the enrichment of chinchin was investigated with a view to providing information on the nutritional value of enriched chinchin. The vegetables (dried and crushed) were incorporated into wheat flour at 1.5%, 3% and 5% levels to produce enriched chinchin fried in canola oil at 170°C for 6 min. The enriched chinchin were evaluated for proximate and mineral composition, shelf stability as well as sensory characteristics. The result showed that ash, fibre, protein and fat increased from 0.92 to 1.72% and 1.76%, 1.80 to 2.17% and 2.12%, 10.51 to 12.37% and 14.58%, 11.67 to 17.34% and 13.91% while the moisture and carbohydrate decreased from 5.30 to 4.17% and 4.78%, 69.67 to 62.23% and 62.79% for chinchin enriched with ugu and Indian spinach vegetables, respectively. Potassium, magnesium, calcium, iron and zinc in the enriched chinchin increased from; 261.30 to 425 mg/100 g, 76.18 to 176.23 mg/100 g, 643.91 to 1684.27 mg/100g, 34.54 to 49.69 mg/100 g and 11.07 to 17.93 mg/100 g, respectively. Peroxide value (PV) of stored chinchin showed that PV of enriched chinchin increased from 28.26 to 32.19% during 4 weeks of storage at ambient temperature. The level of rancidity was within acceptable literature level for human consumption. Consumer acceptability of enriched sample was influenced by its color and taste which was impacted by the green color of the vegetables added. In conclusion, the addition of vegetables to chinchin enhanced its nutritional value of the chinchin.