Effects of Fermentation Period on some Quality Attributes of Pearl Millet Chin-Chin

Abstract

This study was conducted to evaluate the quality of chinchin made from fermented pearl millet grain flour. Pearl millet grains were fermented for different periods (0, 12, 24, 36, 48 and 60 hours), dried and milled into flour. The pearl millet flour was thereafter, combined with other ingredients and processed into chinchin. The proximate composition, texture profile, anti-nutrient content (phytate) and sensory evaluation of the chinchin were determined. There were significant differences (P<0.05) in the proximate composition of the chinchin samples with values ranging from 9.07-9.79%, 17.51-18.58%, 8.95-9.93%, 1.75-1.91%, 4.94-6.10%, 1.85-1.90% and 58.00-60.30% for moisture, protein, fat, ash, crude fibre and carbohydrate contents respectively. There was significant difference (P<0.05) in texture profile with the hardness values ranging from 134.14N-220.88N, a significant difference (P<0.05) in phytate content with values ranging from 0.0019(mg/g) - 0.00825 (mg/g). There was also significant difference (P<0.05) in sensory attributes of the chinchin samples parameter measured. The study concluded that chinchin of acceptable quality comparable to the 100% wheat flour chinchin are obtainable from fermented millet flour grain up to 24 hours pearl millet grain fermentation.