Quality Attributes of Chinchin Produced with Blends of Cassava and Bambara Groundnut Flours

This research examines the production of chinchin using blends of cassava and Bambara groundnut flours as alternatives to wheat. The study assessed sensory, physical, and nutritional qualities, finding that blends with 56.25% cassava and 43.75% Bambara groundnut flour provided optimal results. These blends resulted in chinchin with acceptable sensory properties, reduced moisture and fat content, and comparable quality to wheat-based variants. The findings promote the use of indigenous, gluten-free flours to reduce wheat dependence and enhance nutrition.

Photo Credit: GAIN