Physicochemical and sensory properties of wheat-germinated sorghum-pigeon pea flour blends and their chin-chin-making potential

The effects of the substitution of wheat flour (WF) with Germinated Sorghum Flour (GSF) and Pigeon Peas Flour (PPF) at ratios of 100:00:00; 90:5:5; 80; 10:10 and 70:15:15 respectively in the proximate and mineral composition of the flour blends and the sensory properties of the chin-chin produced from the composite flour using standard methods were evaluated. The substitution reduced the moisture content from 10.55 to 9.18% while ash, fiber, protein, and fat content increased from 5.25 to 8.16%; 0.45 to 1.23%; 8.11 to 14.19%, and 3.37 to 5.42% respectively. An expected decrease in the carbohydrate content was recorded. The addition of GSF and PPF increased the sodium (1.18 - 1.45mg/100g); Potassium (1.48 - 3.49 mg /100g) and magnesium (0.68 - 1.66mg/100g) while zinc which was the most abundant out of all the mineral element assessed decreased from 74.32 - 36.61 mg/100g. The 100% WF Chin- -chin was ranked highest in color, taste, aroma, crispness, and general -acceptability closely followed by chin-chin produced fun 80WF: 10GSF: 10 PPF. This implies that wheat flour, germinated sorghum four and pigeon pea flour blends will produce chin-chin of good nutritional qualities