Research Article Open Access

Modification and Quality Characteristics of Cocoyam Starch and its Potential for Chin-Chin Production

Authors

CORRESPONDING AUTHOR
A.O. Falola
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos State, Nigeria
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O.P. Olatidoye
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos State, Nigeria
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S.O. Adesala
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos State, Nigeria
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M. Amusan
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos State, Nigeria
Published on: November 15, 2014
DOI 10.3923/pjn.2014.768.773
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Abstract

Effect of modification and quality characteristics of cocoyam starch for the production of chin-chin was investigated. Cocoyam (Xanthosoma sagittifollium) starch was subjected to acid modification, blended with wheat flour in the ratios 90:10, 80:20, 70:30 and 60:40, the 100% and used to prepare chin-chin samples, 100% wheat flour was used as the control sample. Functional and pasting properties of the modified cocoyam starch, wheat flour and the blends were assessed; proximate composition and sensory properties of the chin-chin produced from the blends were investigated. Bulk density of the 100% modified cocoyam starch, 100% wheat flour, 80:50, 70:30 and 50:20 blends were 0.51, 0.66, 0.56, 0.62 and 0.68 g/mL, respectively. Oil absorption capacity, water absorption capacity and pasting temperature ranged between, 2.07-2.24 g/g, 1.42-1.78 g/g and 90.90-94.33°C, respectively. Proximate analysis revealed that the chin-chin sample from 100% modified cocoyam starch had the highest carbohydrate, ash and crude fibre (73.43±0.07, 1.625±0.0, 1.965±0.0, respectively), closely followed by 70:30 blend whereas sample from 100% wheat had the lowest. Sensory evaluation on the chin-chin samples revealed that the 70:30 blends was the most acceptable sample. Modified cocoyam starch blended with wheat flour gave good functional properties and the chin-chin samples produced from them have good sensory qualities which showed an enhancement in its utilization.

Keywords:

Chin-chin, cocoyam starch, modification, proximate, sensory qualities

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Falola, A., Olatidoye, O., Adesala, S., & Amusan, M. (2014). Modification and Quality Characteristics of Cocoyam Starch and its Potential for Chin-Chin Production. Pakistan Journal of Nutrition, 13(12), 768–773. https://doi.org/10.3923/pjn.2014.768.773
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