PRODUCTION AND PROXIMATE ANALYSES OF SNACKS (CHIN-CHIN AND MEAT PIE) USING SOYBEAN AND MUSTARD SEEDS
2nd Biennial Conference
Authors
Abstract
This study determined the production the production and proximate analysis of snacks (chin-chin and meat pie)
using soybean and mustard seeds. Four (4) samples were prepared using (20: 80) and (50:50) of mustard seed
and soybean to produced chin-chin and meat pie. The snack was processed from soybean and mustard seeds and
the proximate composition as well as the sensory qualities of the samples of chin-chin and meat pie was examined.
Specifically, crude protein, crude fat, crude fibre, moisture, ash, and carbohydrate contents of the composition
were analyzed. Results revealed that chin-chin using(20:80) and (40:60) had highest level of moisture
content(37.63-0.58), meat pie (20:80)and(40:60)with highest level (19.9-0.088), chin-chin had highest crude fibre
(CF)using (20:80& 40:60) level (0.99-0.015),high in ash content (AC) level (2.50-0.039) in both chin-chin and
meat pie, in crude fat, meat pie (20:80)and(40:60) had highest level of (6.63-0.029)and carbohydrate content in
meat pie of (20:80) is high of (69.53)with highest level of chin-chin (40:60) had(0.60). The sensory evaluation of
chin-chin and meat pie produced using (20:80) and (40:60), chin-chin (40:60) had (65%) with meat pie (40:60)
had (55%) accepted by d panelist with their highest values. It is recommended that effort to promote snack using
soybean and mustard seeds should focus on nutritional composition as a unique selling point rather than the
sensory qualities.
Keywords
Production, proximate, snacks, soybean, mustard seeds, meat pie, chin-chin
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