Studies on the Chemical Composition and Storage Properties of Chinchin Enriched with Polyphenol Extracted from Amaranthus Viridis L

Authors: Adeleke SA*, Taiwo KA and Gbadamosi SO

Volume 6, Issue 1

Abstract

The chemical composition and storage properties of enriched chinchin were investigated. Crude polyphenol extract from Amaranthus viridis L was added to chinchin formulations at 0.00%, 1.00%, 2.00%, 3.00% and 5.00% and fried at 155.02 °C for 10.21 minutes. The proximate, mineral, antioxidant properties and shelf life of the enriched chinchin were assessed. The protein (12.35 to 19.81 %), fat (18.17 to 18.59%), crude fibre (0.45 to 0.54%) and ash contents (1.25 to 2.85%) increased as the level of enrichment increased while carbohydrate (62.10 to 53.79 %) and moisture content (5.70 to 4.72%) reduced with increasing level of enrichment. There was increase in mineral (Ca, Mg, K, Fe, Zn) and all antioxidant properties of the samples as enrichment level increased. Sample shelf life also increased as the enrichment level increased. The study concluded that the addition of polyphenol extract significantly improved the nutrients, antioxidant and the shelf stability of chinchin.

Keywords: Crude Polyphenol; Chinchin; Antioxidant and Mineral Properties

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