Phytochemical Composition, Antioxidant Activity and Microbial Quality of Chinchin Produced from Flour Blends of Wheat, Defatted Peanut and Orange Peel

Abstract

A local snack chinchin was produced from wheat, defatted peanut and orange peel flour blends. Four combinations of wheat, defatted peanut and orange peel flours in ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and whole wheat flour were used to produce the snack. The phytochemical composition of the flour and chinchin respectively were as follows: Saponins (0.067-0.153%, 0.002-0.007%), Alkaloids (0.043-1.457%, 0.001-0.016%), Total Phenolics (1.03-13.77mgGAE/g, 2.29-11.97mgGAE/g), Total Flavonoids (3.07-29.31mg/QE, 9.77-16.03mg/QE). The samples also demonstrated significant antioxidant activity as follows; DPPH inhibition (6.90-40.45%), FRAP (8.04-12.98mgAAE/g), and H2O2 scavenging activity (19.21-34.00%). The microbiological load of the chinchin in the course of the storage period shows that it was still very safe for human consumption as the counts were in the order of 102-104 as recommended by standards. Sensory results showed that all chinchin samples were generally accepted by panelists. The chinchin herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics as seen with the produced chinchin.