Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends

Abstract The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour. A portion of aerial yam tubers was sun-dried and the other was dried in a dehydrator. They were made into flour and substituted with wheat flour at varying proportions (85:15, 67.5:32.5, and 50:50). 100% wheat flour was used as the control. The flour blends were analyzed for proximate, functional, and phytochemical properties. The chin-chin produced were evaluated for their sensory properties. Wheat-aerial yam flour blends were nutritionally superior (with respect to protein, fat, fibre, and carbohydrates), and had better functional and phytochemical properties when compared to plain wheat flour used as the control. Sensory evaluation revealed that the most appealing sample among the flour blends was W 85 AYD 15 (with 85% wheat flour and 15% dehydrated aerial yam flour) even though samples W 50 AYS 50 (with 50% wheat flour and 50% sun-dried aerial yam flour) and W 50 AYD 50 (with 50% wheat flour and 50% dehydrated aerial yam flour) were more nutritious. Since the findings of this study showed that highly nutritious and functional flours can be produced by including aerial yam flour in flour blends, the industrial production of aerial yam flour will increase its economic value by improving utilisation and providing cheaper alternatives to wheat flour. Graphical Abstract