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Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

Article in Agriculture and Food Sciences Research · July 2020

DOI: 10.20448/journal.512.2020.71.97.104

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 Agriculture and Food Sciences Research
Vol. 7, No. 1, 97-104, 2020
ISSN(E) 2411-6653/ ISSN(P) 2411-6653
DOI: 10.20448/journal.512.2020.71.97.104
© 2020 by the authors; licensee Asian Online Journal Publishing Group

Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

N.J. Deedam1
M.A. China2
H.I. Wachukwu3
( Corresponding Author)
Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt,
1,2,3

Rivers State, Nigeria.

Abstract
The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop
(SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours
using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour
as control. Proximate and sensory analysis of the chin-chin was determined using standard
methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total
bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant
(p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein),
crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate
content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as
substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to
increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared
favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF
substitution of up to 10%. The samples presented adequate microbiological conditions after
storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-
6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed
that soursop can be utilized for the development of chin-chin with improved nutritional value over
100% wheat flour thereby serving as a nutritious household food which will help address the
problem of protein-energy malnutrition.

Keywords: Soursop, Chin-Chin, Wheat, Proximate, Household, Utilization.

Citation | N.J. Deedam; M.A. China; H.I. Wachukwu (2020). Acknowledgement: All authors contributed to the conception and design of
Utilization of Soursop (Annona muricta) Flour for the Production of the study.
Chin-Chin. Agriculture and Food Sciences Research, 7(1): 97-104. Funding: This study received no specific financial support.
History: Competing Interests: The authors declare that they have no conflict of
Received: 20 April 2020 interests.
Revised: 26 May 2020 Transparency: The authors confirm that the manuscript is an honest,
Accepted: 29 June 2020 accurate, and transparent account of the study was reported; that no vital
Published: 22 July 2020 features of the study have been omitted; and that any discrepancies from the
Licensed: This work is licensed under a Creative Commons study as planned have been explained.
Attribution 3.0 License Ethical: This study follows all ethical practices during writing.
Publisher: Asian Online Journal Publishing Group

Contents
1. Introduction ...................................................................................................................................................................................... 98
2. Materials/Methods .......................................................................................................................................................................... 98
3. Results and Discussion ................................................................................................................................................................. 100
4. Conclusion ....................................................................................................................................................................................... 103
References ............................................................................................................................................................................................ 103

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Contribution of this paper to the literature

This study contributes to literature by enhancing the utilization of soursop flour towards the production
of chin-chin. The nutritional composition of chin-chin was enhanced by the incorporation of soursop
flour. The acceptable level of soursop flour to wheat flour for chin-chin production was also established.

1. Introduction
In Nigeria and other developing countries, the use of wheat flour for the production of baked goods has been on
the increase. These products are highly consumed due to their cost, ready-to-eat nature and the availability of
wheat flour as wheat flour is being imported consistently into the country [1]. Most cereals are limited in essential
vitamins and minerals while nuts and fruits are rich in them. Thus a combination of such food products will
improve the nutritional blend that will give it better nutrition value compared to wheat flour constituents alone.
Wheat flour which is a product of wheat grain is low in protein, vitamins and minerals. Sengev, et al. [2]reported
that wheat flour have a nutritional value inferior to flours produced from composite flours of cereals, fruits, tubers
or nut. The fortification of wheat flour with fruits and nuts flour for the production of nutritious snacks would
improve the nutritional value of wheat based products.
With the current trend in nutrition, consumers are highly conscious of their health which has resulted to the
consumption of foods with health-promoting effects [3]. This has also promoted research by food professionals and
industries in the development of baked goods from non-wheat flour blends. This involves incorporation of food
materials that are rich in nutrient such as fibre, protein, minerals and vitamins with wheat flour, a process called
composite flour technology. Several studies have been carried out on the chemical and physical properties of
various flours blended with wheat flour and this showed that composite flours produced from cereals, tubers, fruits,
legumes and nuts are preferable and have an advantage of enhancing the overall nutrition and sensorial properties
of the finished product than products produced from single wheat flour [4-8]. However, the selection of
components to be used in composite blends depends on the availability and nutritional potentials of the raw
materials [2].
Soursop (Annonamuricata) belongs to the family Annonaceae and a native of Tropical North and South America
[9]. They are either irregular, ovoid or heart shaped fruits which is 15-30 cm long and a width of 10-30 cm. It has
a thick skin which is dark green with sparse curved spines [10]. The fruit mesocarp resembles white cotton and
possesses a stingy and sweet-sour taste containing many dark seeds [11]. According to Iombor, et al. [11] the
oven dried soursop contains 8.10% moisture, 21.30% protein, 2.30% fat, 16.30% fibre, 11.40% ash, 40.70%
carbohydrate and 2871.60kcal of energy. Soursop is often consumed as a dessert fruit or utilized by food industries
for the production of beverages, ice cream, wine, candy and syrup [9, 12]. The utilization of soursop flour for the
production of bread has also been reported by Zabidi and Yunus [13]. Iombor and Banjo [1] also investigated the
effect of soursop flour inclusion to wheat flour for bread production and reported that the flour from soursop has
quality attributes which could be utilized for the production of bread and other baked goods thereby diversifying
the utilization of soursop and improving the quality of food products produced from it. Zabidi and Yunus [13] also
added that soursop flour could be utilized in enhancing the nutritional content (especially dietary fibre, minerals
and protein contents) of various food products. Akomolafe and Ajayi [14] also reported that soursop possesses
some therapeutic properties such as antioxidant and anticancer. They further added that the soursop fruits can be
explored as a viable source of natural antioxidants for the production of functional foods.
Chin-chin is a fried or baked snack which is popular across Nigeria and other parts of West Africa [15]. It is a
sweet, doughnut-like product prepared primarily from wheat flour, butter, eggs and milk. This is made into a stiff
paste, rolled, cut and shaped into ¼ inches and then fried using vegetable oil or baked until it is golden brown and
crispy [16]. Chin-chin is usually consumed by children and adolescents. As a result of the general acceptance of
chin-chin, there is a need to enrich it with nutritionally rich ingredients such as soursop flour.
In Nigeria, soursop fruit is highly underutilized. Little industrial value is placed on the fruit due to high post
harvest losses arising from poor storage and preservation technologies [13]. This poses a lot of concern for
nutrients wasted which are not properly utilized. Current estimates also have it that over 60% of fruits are lost to
poor post harvest handling and storage [1]. Soursop is also mainly consumed in the form of fruit juice or taken in
its fresh form and no record of soursop flour used for the production of chin-chin has been carried out. In order to
increase the demand and reduce wastage of this fruit, it can be incorporated into wheat flour for the production of
baked products. The consumption of these products will contribute to ensuring food security at the household
levels and also improve the nutritional status of households. The aim of this work therefore was to utilize soursop
flour for the production of chin-chin and also to evaluate the proximate composition, sensory and microbiological
quality of the product. This was with a view to reduce post harvest losses, encouraging utilization of soursop and
also, increase overall nutrient of the products.

2. Materials/Methods
2.1. Sources of Materials
Soursop fruit was obtained locally from Fruit Garden Market at D-Line area Port Harcourt City, Rivers State,
Nigeria. Refined wheat flour and other ingredients such as margarine, eggs, brown sugar, salt, milk and vegetable
oil were purchased from Mile 3 Market Diobu, Port Harcourt. Chemicals used for all analysis were of analytical
grade.

2.2. Processing Of Soursop Flour

Soursop fruits were processed into flour as shown in Figure 1. Matured and ripedsoursop fruits (3 kg) were
washed under running water and peeled gently with stainless knife. The peeled fruits were sliced into 5 mm
thickness and the core and seeds removed, then the pulp was cut into small pieces and oven dried at 60ºC for 48 hr.
The dried fruit was milled into flour using a Nutri-Blender (BL487Q model) and was passed through a US70

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(180µm diameter) sieve. The flour obtained was stored in an air tight plastic container at room temperature (37 oC)
to prevent spoilage of sample until used for further analysis.

Figure-1. Flow chart for the production of soursop flour.

Source:Zabidi and Yunus [13].

2.3. Preparation of Chin-Chin

Chin-chin was prepared using the method of Akindele, et al. [17]. The ingredients except vegetable oil Table 1
were mixed and rubbed together in a large bowl. The dough was placed on a flour surface and kneaded until
smooth and elastic. The kneaded dough was then rolled out to appropriately 2 cm thickness and then cut into ¼ (2
cm by 2 cm) in size. Vegetable oil (400 ml) was poured into a deep fryer MC 1800 model and allowed to be hot
enough. Thereafter, the cubes were poured into the hot oil and the chin-chin deep fried for 8 min until golden
brown. The fried chin-chin was removed, drained off excess oil and allowed to cool then packaged for analysis.

Table-1.Formulation of wheat and soursop composite flour for the production of chin-chin.
Ingredients Chin-chin samples
A B C D E F
Refined Wheat flour (g) 100 90 80 70 60 50
Soursop flour (g) - 10 20 30 40 50
Sugar (g) 40.00 40.00 40.00 40.00 40.00 40.00
Margarine (g) 25.00 25.00 25.00 25.00 25.00 25.00
Baking powder (g) 2.00 2.00 2.00 2.00 2.00 2.00
Nutmeg (g) 1.00 1.00 1.00 1.00 1.00 1.00
Eggs (Whole) 1 1 1 1 1 1
Milk (g) 15.00 15.00 15.00 15.00 15.00 15.00
Water (ml) 15.00 15.00 15.00 15.00 15.00 15.00
Salt (g) 0.5 0.5 0.5 0.5 0.5 0.5
Vegetable oil (L) 2.00 2.00 2.00 2.00 2.00 2.00
Source: Akindele, et al. [17].

2.4. Proximate Analysis and Energy Determination of Chin-Chin

Proximate analysis (moisture, ash, protein, fat and crude fibre) of the food products was determined using the
method of AOAC [18] while total available carbohydrate was calculated by difference using the formula:
100% - (% Moisture + % Ash + % Crude protein + % Fat + % Crude fibre)
The energy content (E) was calculated using Atwater factor method as described by Adegunwa, et al. [15].
E = (9 x Protein) + (4 x Fat) + (4 x Carbohydrate)

2.5. Sensory Evaluation of Chin-Chin

The chin-chin samples were subjected to sensory evaluation 30 minutes after preparation using 9-pont hedonic
scale. This was carried out using a 20 panelist made up of students of Department of Home Science/Hospitality
Management and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. The
following attributes namely Appearance, crispness, texture, flavour and overall acceptability were assessed. The
assessment ranged from 9 (like extremely) to 1 (dislike extremely) as described by Iwe [19]. The criterion for
selection of panelist was based on their knowledge of the products to be evaluated. The panelists were asked to sit
on the laboratory stools with spaces apart and with coded paper given to each of them according to the samples to
be evaluated. The panelists were instructed to rinse their mouth with water before and after tasting the samples.

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2.6. Microbial Evaluation of Chin-Chin during Storage

Chin-chin from different blends of soursop and wheat flour was crushed separately with the aid of a sterile
ceramic mortar and pestle. The samples were packaged in an airtight container, stored at room temperature (37oC)
and analyzed for their total bacterial and fungal populations at weekly intervals for 3 weeks. One gram (1.0 g) of
each crushed sample was transferred into a 10ml sterile normal saline, separately. The mixtures were shaken
vigorously, and then 0.1ml each mixture was inoculated on nutrient agar (NA) plate and sabouraud dextrose agar
(SDA) plate in duplicates using the spread plate method [20]. The inoculated NA plates were incubated 370C for
24 h while the inoculated SDA plates were incubated at ambient temperature for 5 days. After incubation, counts of
the colonies on the NA and SDA plates were used to calculate the bacterial and fungal population respectively, with
the aid of the equation below.
Population (cfu/g) =

2.7. Statistical Analysis

Results were analyzed statistically using analysis of variance (ANOVA). Significant differences in mean
values was calculated by least significant difference (LSD) test and Duncan’s Multiple Range Test (DMRT) using
the Statistical Package for the Social Sciences (SPSS) version 23.0 at the level of p<0.05.

3. Results and Discussion

3.1. Proximate Composition of Chin-Chin Produced From Wheat and Soursop Flour Blends
Table 2 shows the proximate composition of chin-chin produced from wheat and soursop flour (SSF) blends.
The range of moisture content for all the chin-chin samples was between 4.85% and 7.65% with control sample as
least and sample with 50% SSF substitution as highest. There was a significant increase (p<0.05) in the moisture
content as the substitution with soursop flour increased. Samples substituted with 20, 30 and 40% SSF were
significantly (p<0.05) similar. The increase could be attributed the increase to the hygroscopic nature of soursop
flour due to the presence of reducing sugars. The trend is in concordance with the study of Deedam and Mbah
[21] for granola produced from wheat and soursop flour blends. They reported the increase in moisture content of
granola on substitution with soursop flour to be due to the high crude fibre content of soursop of 28.21% [22] The
moisture values from the present study is in line with the findings of Akindele, et al. [17] who reported values
between 4.17-6.80% for chin-chin enriched with pumpkin and Indian spinach vegetables. It was also comparable to
the moisture content of chin-chin made from Trifolate yam flour enriched with pumpkin seeds (5.38-7.30%) as
reported by Adelakan, et al. [23]. The range of moisture obtained from this study is at the minimum limit of
moisture for baked goods [24]. The low moisture content of the chin-chin samples shows that the product will
store better, ensuring high shelf stability [25].
The ash content of the chin-chin samples ranged between 0.42- 0.96% with sample substituted with 50% SSF
as highest and control sample as least. An increase in the ash content of chin-chin samples was observed as
substitution with soursop flour increased. The control sample was significantly (p<0.05) different from others
while samples substituted with SSF at all levels were significantly similar (p<0.05). The increase in ash content is
attributed to the high ash content of 11.4% soursop flour [11]. This study agrees with the statement of
Wijewardana, et al. [22] that high ash content of soursop flour can be used to enrich the lost nutrients in wheat
flour during refining. Ibidapo, et al. [26], equally reported an increase in ash value of cookies enriched with carrot
powder with values between 1.47-1.82%. Ash content from this study is comparable with the findings of Adebayo-
Oyetoro, et al. [27] with values between 0.47- 0.75%. It was also similar to the study of Eke-Ejiofor and Beleya
[28] who reported ash content of 0.40-1.09% for chin-chin produced from high quality cassava flour and tiger nut
residue flour blends. The result therefore indicates that the chin-chin samples would contribute mineral elements
to the body.
The substitution of wheat flour with soursop flour resulted to an increase in the fat content of chin-chin
samples from 33.31-39.29%. Chin-chin from 50% soursop flour substitution recorded the highest value while the
control sample recorded the least. This increase in fat content did not differ significantly (p>0.05) among samples
substituted with 30, 40 and 50% SSF while control sample was significantly (p<0.05) different from others. This
increase in fat content of chin-chin from composite flours as compared to chin-chin from wheat flour could be due
to substitution effect, as a result of higher fat content of soursop flour. This confirms the earlier reports of Fasakin,
et al. [9] that soursop fruit has high fat content of 22.57%. This trend was also observed by Akindele, et al.
[17]and Sengev, et al. [2] for vegetable enriched chin-chin (11.67-17.34%) and wheat/sweet potato/mango
mesocarp flour blends chin-chin (11.00-24.00%), respectively. Fat content from the study was higher than the
findings of Adegunwa, et al. [15] and Eke-Ejiofor and Beleya [28] for millet-wheat composite chin-chin and high
quality cassava flour/tiger nut residue chin-chin, respectively. The high fat content of the chin-chin from this study
is attributable to the fat from the frying oil and difference in recipes.
The protein content of all the chin-chin samples ranged from 5.32% in control sample to 7.94% in sample
substituted with 50% soursop flour. Protein content of control sample and samples substituted with 10, 20 and 30%
SSF were significantly (p<0.05) similar. A significant (p<0.05) increase in protein content was observed at 40 and
50% SSF substitution. This result shows that there was an increase in the protein content with corresponding
increase in the substitution of soursop flour. This increase is attributed to the high protein content of soursop fruit
(15.62%) as reported by Emelike and Akusu [29]; Prescott, et al. [20]. Similar result was also reported by Deedam
and Mbah [21] for granola substituted with soursop flour. The protein content of wheat-soursop chin-chin
samples were lower than those reported for wheat-tiger nut flour chin-chin (7.66-11.58%) and millet-wheat chin-
chin (12.63-19.50%) as reported by Adebayo-Oyetoro, et al. [27] and Adegunwa, et al. [15] respectively. These
differences could be attributed to the differences in recipe and also the use of soursop.
Crude fibre content of the chin-chin ranged from 0.95-01.12% with sample substituted with 50 SSF having the
highest and sample with 10% SSF as lowest. There was an increase in the crude fibre of the chin-chin samples as
substitution with soursop flour increased; however, this increase was not significant (p<0.05) between control

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sample and samples substituted with 10, 20, 30 and 40% SSF. The significant (p<0.05) increase in crude fibre
content at 50% SSF substitution is due to the high crude fibre content of sourso (16.30%) as reported by Iombor, et
al. [11]. Similar increase was also reported by Deedam and Mbah [21] for granola substituted with soursop flour.
Crude fibre of chin-chin from this study was lower when compared with millet-wheat composite chin-chin (4.84-
5.23%) and high quality cassava flour/tiger nut residue chin-chin (11.08-12.95%) as reported by Adegunwa, et al.
[15] and Eke-Ejiofor and Beleya [28] respectively. The crude fibre value was however, comparable with wheat
and tiger nut flour chin-chin (0.28-0.66%) as reported by Adebayo-Oyetoro, et al. [27]. These differences could be
due to the recipe used in the formulation process and the levels of fibre contained in the flour being used.
A significant (p<0.05) decrease was observed in the carbohydrate content, which ranged from 55.14% to
42.94% with the highest value in control sample and the lowest in sample substituted with 50% soursop flour. The
increase in proportion of soursop flour brought about a decrease in the carbohydrate content of the granola
samples. This result is in concordance with the findings of Adebayo-Oyetoro, et al. [27] who reported a decrease in
carbohydrate content (62.76-52.95%) of wheat/tiger nut flour chin-chin as substitution of tiger nut increased. The
carbohydrate values from this study are higher than 4.44-32.79% for high quality cassava flour/tiger nut residue
flour chin-chin [28].
Energy content of the chin-chin samples ranged from 393.34-401.68kcal. Control sample had the highest value
while sample substituted with 30% SSF was lowest. The control sample and samples substituted with 40% and 50%
SSF were significantly (p<0.05) similar. This indicated that energy content of the chin-chin samples decreased with
increasing level of SSF substitution, but beyond 30% level, the energy content was observed to increase
significantly (p<0.05). This could be attributed to the protein, fat and carbohydrate contents of the blend
constituents which contributed to the energy value of the chin-chin samples. The result from this study implies
that the substitution of soursop flour above 40% level could help to boost the calories level of chin-chin. Ibidapo, et
al. [26] reported energy value of biscuits enriched with carrot flour (448.25-461.02kcal) which is higher that
obtained from this study.

Table-2.Proximate composition of chin-chin produced from wheat and soursop flour blends.
Samples Moisture Ash Fat Protein Crude fibre CHO Energy (kcal)
(%) (%) (%) (%) (%) (%)
SCA 4.85±0.01d 0.42±0.03b 33.31±1.49c 5.32±0.00b 0.96±0.00b 55.14±0.20a 401.68±1.91a
SCB 5.70±0.16c 0.84±0.08a 35.31±0.13b 5.36±0.05b 0.95±0.00b 51.76±1.26b 396.84±0.93b
SCC 6.81±0.12b 0.88±0.01a 36.88±0.30ab 5.68±0.00b 0.99±0.01b 48.77±0.01bc 393.72±1.10c
SCD 7.02±0.11b 0.88±0.01a 38.35±0.27a 5.75±0.04b 0.98±0.01b 46.98±0.45c 393.34±0.91c
SCE 7.21±0.00b 0.89±0.01a 38.42±1.13a 7.21±0.00a 0.99±0.01b 45.28±1.37c 399.69±0.96a
SCF 7.65±0.11a 0.96±0.04a 39.29±1.73a 7.94±0.00a 1.12±0.00a 42.94±1.84d 400.38±0.42a
Note: Mean values bearing different superscript in the same column differ significantly (p˂0.05).
Key: SGA= wheat flour (100%), SGB=wheat/soursop flour (90:10), SGC=wheat/soursop flour (80:20), SGD=wheat/soursop flour (70:30),
SGE=wheat/soursop flour (60:40), SGF=wheat/soursop flour (50:50).

3.2. Sensory Properties of Chin-Chin produced from wheat and soursop flour blends
The sensory scores of the chin-chin samples produced from wheat and soursop flour blends are presented in
Table 3. Appearance ranged from 5.65-7.45 with control sample as most preferred and sample with 40% soursop
flour (SSF) substitution as the least. Chin-chin substituted with soursop flour at different levels were significantly
(p<0.05) similar while control sample was significantly (p<0.05) different. The scores for appearance suggest that
the higher percentage of soursop flour, the lower the mean appearance score of the chin-chin. This might be
attributed to the addition of soursop flour which resulted to colour darkening of the chin-chin. The low mean
scores for appearance of chin-chin substituted with soursop flour could also be due to the known popularity of the
panellists with chin-chin prepared from wheat flour. Similar findings were also reported by Wordu and Akusu [30]
for wheat and fluted pumpkin flour blend chin-chin. The scores suggest that chin-chin substituted with up to 30%
SSF have some level of acceptable appearance as the scores are above 6.00.
Scores for taste of the chin-chin samples ranged from 5.50-7.50 with control sample as most preferred and
sample substituted with 50% SSF as the least. The control sample was significantly (p<0.05) different from all
samples but not from chin-chin with 10% SSF substitution. The decrease in mean scores of taste observed as
soursop flour substitution increase may also be as a result of the sweet-sour taste of soursop which may have
altered the original taste of the chin-chin. Similar finding was also reported by Zabidi and Yunus [13].
The mean sensory scores for crispness and texture of the chin-chin samples ranged from 5.30-7.20 and 5.75-
7.50 with control sample as most preferred and sample substituted with 40% SSF as the least. Control samples was
significantly (p>0.05) different from all other samples. Crispness and texture of the chin-chin samples decreased
with increase in percentage of soursop flour. The low preference for crispness in chin-chin substituted with soursop
flour as compared to 100% wheat flour chin-chin may be due to moisture uptake by soursop flour. It has been
reported that moisture uptake leads to loss of crispness of food products [2]. Similar finding was also reported by
Adebayo-Oyetoro, et al. [27] for chin-chin made from wheat and tiger nut flour. The decrease in texture on
substitution with soursop flour may be attributed to the high crude fibre content, which makes the texture less
tender [2]. This was also reported by Kehinde, et al. [16] for chin-chin produced from wheat-tiger nut pomace.
The mean scores of crispness and texture of samples substituted with 10-30% soursop flour was above 6 suggesting
that these samples may be acceptable.
Flavour is an important attribute that influences the acceptance of finished food products even before they are
tasted. Flavour of the chin-chin samples ranged from 5.65-7.25 with control sample as most preferred and sample
with 50% SSF substitution as the least. Substitution of wheat flour with soursop flour significantly (p<0.05)
decreased the flavour of the chin-chin samples. The scores also suggest that chin-chin samples substituted with up
to 40% soursop flour have some level of acceptable flavour as the scores were above 6.00.
Overall acceptability of chin-chin ranged from 5.58-7.38 with 100% wheat flour chin-chin as most preferred.
This was followed closely by chin-chin substituted with 10% SSF. Sample substituted with 50% SSF was least

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preferred. The control sample was significantly (p<0.05) different from others while samples substituted with 20,
30, 40 and 50% SSF were significantly (p<0.05) similar. This study is in line with the findings of Anozie, et al. [31]
and China and Ezema [32] who reported that control snack made from 100% wheat flour was most preferred. The
overall acceptability of the chin-chin was observed to decrease with increase in the level of soursop flour
substitution. This result is in agreement with the findings of Ajani, et al. [33] who reported that increased levels of
breadfruit flour in chin-chin resulted in significant decrease in overall acceptability. On the basis of this
observation, substitution of soursop flour with wheat flour at the level of 10% could be considered the best from
sensory point of view.

Table-3.Mean sensory scores from taste panel of chin-chin from wheat and soursop flour blends.
Samples Appearance Taste Crispness Texture Flavour Overall Acceptance
SCA 7.45a 7.50a 7.20a 7. 50a 7.25a 7.38a
SCB 6.70b 6.90a 6.40ab 6.45ab 6.60ab 6.75ab
SCC 6.15b 5.95b 6.45ab 6.30b 6.40b 6.18b
SCD 6.25b 5.70b 6.15b 6.00b 6.35b 6.03b
SCE 5.65b 5.75b 5.30c 5.75b 6.00b 5.88b
SCF 5.95b 5.50b 5.35c 5.90b 5.65b 5.58b
Note: Mean values bearing different superscript in the same column differ significantly (p<0.05), n=20
Key: SCA = wheat flour 100%, SCB = Wheat/soursop flour (90:10%), SCC = wheat/soursop flour (80:20%), SCD=wheat/soursop flour
(70:30%), SCE=wheat flour/soursop flour (60:40%), SCF = wheat flour/soursop flour (50:50%).

3.3. Microbiological Status of Chin-Chin Produced From Wheat and Soursop Flour Blends
3.3.1. Total Bacterial Counts
Results of the total bacterial counts (TBCs) of chin-chin samples are shown in Table 4. TBCs on week 0 ranged
from no growth in control sample to 1.00×102cfu/g in sample substituted with 20% soursop flour. As storage
period progressed, an increase in bacterial counts was noted. At the end of three weeks of storage, TBCs were
observed to range from 5.20×103-7.00×104cfu/g. Samples substituted with soursop flour were observed to have
higher TBCs than the control sample. This could be due to the high nutritional value of soursop fruit and its
relation with its rapid deterioration [34]. Similar trend was also observed by Omachi and Yusufu [35] who
repored increased in the level of microbial contamination due to increased level of proteins and fats. The finding of
this study also supports the statement of Adams and Moss [36] that spoilage organisms grow faster in medium
that is highly nutritious. TBCs of chin-chin from this study after storage for 3 weeks were within acceptable limits
of 102-104cfu/g established by International Commission of Microbiological Specification of Food Microorganisms
[37] for ready to eat food products.

Table-4. Total bacterial counts (cfu/g) of chin-chin produced from wheat and soursop flour blends during storage.
Storage period (Weeks)
Samples
0 1 2 3
SCA NG 1.00×102 2.00×103 5.20×103
SCB 1.00×10 1.00×102 3.00×103 4.50×104
SCC 1.00×102 1.40×102 3.00×103 4.00×104
SCD 1.00×10 1.10×102 3.80×103 4.00×104
SCE NG 1.90×102 3.50×103 6.00×104
SCF NG 1.95×10 2 3.00×103 7.00×104
Key: Cfu/g= colony forming units per gram; NG= no growth; SCA= wheat flour 100%, SCB=wheat/soursop flour (90:10%),
SCC=wheat/soursop flour (80:20%), SCD=wheat/soursop flour (70:30%), SCE=wheat/soursop flour (60:40%)
SCF=wheat/soursop flour (50:50%).

3.3.2. Total Fungal Counts

Results of the total fungal counts (TFCs) of chin-chin samples are presented in Table 5. No visible fungal
growth was observed on all the chin-chin samples at week 0. However as storage weeks progressed, TFCs were
observed to increase to range of 4.00×104-6.00×104cfu/g with control sample having the lowest counts and sample
substituted with 30 and 50% soursop flour as highest. The increase in TFCs as substitution of soursop increased
could be due to the fact that high moisture content in soursop flour (18.33-24.53%) encourages the microbial action
[38]. Though there was an increase in the microbial count of the chin-chin, these counts were within the
recommended safe limit of microbial guidelines for ready to eat foods such as chin-chin adopted by the
International Commission of Microbiological Specification of Food which states that the microbial safe limit for
ready to eat food should fall between the range of 102-104cfu/ml [35]. Fungal growth on foods could lead to
deposit of mycotoxins on foods which are a public health concern.

Table-5.Total Fungal counts (cfu/g) of chin-chin produced from wheat and soursop flour blends during storage.
Storage period (Weeks)
Samples
0 1 2 3
SCA NG 1.00×10 2 2.00×103 4.00×104
SCB NG 1.00×102 3.00×103 5.00×104
SCC NG 1.00×10 2 4.00×103 5.00×104
SCD NG 1.00×102 4.00×103 6.00×104
SCE NG 2.00×10 2 4.50×103 5.50×104
SCF NG 2.50×102 4.00×103 6.00×104
Key: Cfu/g= colony forming units per gram; NG= no growth; SCA= Wheat flour 100%, SCB=wheat/soursop flour (90:10%),
SCD=wheat/soursop (80:20%), SCD=wheat/soursop flour (70:30%), SCE=wheat/soursop flour (60:40%)
SCF=wheat/soursopflour (50:50%).

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 Agriculture and Food Sciences Research, 2020, 7(1): 97-104

4. Conclusion
The present study showed the potentials of utilizing soursop flour for the production of highly nutritious chin-
chin. The substitution of wheat flour with soursop flour for the production of chin-chin significantly improved the
nutritional composition in terms of protein, ash, fat and crude fibre contents while carbohydrate content was
observed to decrease. Energy content of the chin-chin decreased as substitution of soursop flour increased, but
beyond 30%, level, the energy content was observed to increase significantly. The higher ash, protein, crude fibre
and low carbohydrate contents of chin-chin prepared from wheat and soursop flour blends has nutritional
advantage over 100% wheat flour chin-chin especially for individuals with health problems requiring protein, fibre
and mineral rich foods and low in carbohydrate. Sensory results showed that sensory attributes of the control chin-
chin was more preferred and this was followed closely by chin-chin substituted with 10% SSF. Substitution of
soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that
acceptable chin-chin could be produced at SSF substitution of up to 10%. Total bacterial and fungal counts of chin-
chin increased during storage and upon increased substitution with sour-sop flour. However, all the products
presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines.
This result therefore indicates that the use of soursop flour for the production of chin-chin would greatly enhance
the utilization of this fruit in Nigeria, and other developed countries where the fruit has not been optimally utilized,
thereby reducing wastage of the fruit and contributing to household food security.

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