Effects of Incorporation of Cauliflower (Brassica oleracea var. botrytis) Flour on the Physiochemical Properties of Chin-Chin

Abstract

This study aimed to assess the impact of cauliflower flour (CF) on the physiochemical properties of chin-chin snacks. Composite flours were prepared by blending wheat flour (WF) and cauliflower flour (CF) at varying ratios: Blend of wheat flour and cauliflower flour, WCF1 (100% WF: 0% CF), WCF2 (90% WF: 10% CF), WCF3 (80% WF: 20% CF), WCF4 (70% WF: 30% CF), WCF5 (60% WF: 40% CF), and WCF6 (50% WF: 50% CF), with 100% wheat flour as the control. The flour blends were analyzed for functional properties, while the chin-chin snacks were evaluated for nutritional and sensory characteristics. In terms of functional properties, the bulk density of the flour blends ranged from 0.63–0.69 g/ml, with WCF1 (100% WF) showing the highest value. The cauliflower flour increased water absorption, with WCF6 having the highest absorption rate (329.13%). In proximate analysis, the moisture content of the chin-chin samples ranged from 4.40–11.54%, with WCF6 having the highest (11.54%). Fibre content also increased, with WCF6 showing the highest value (0.57%). Additionally, the mineral and vitamin content of chin-chin samples from composite flours exceeded that of the control. Sensory evaluation revealed a significant difference (P<0.05) in attributes, with WCF2 (90% WF: 10% CF) receiving the highest overall acceptability score. The results suggest that blends of wheat and cauliflower flour at a 90:10 ratio can be used to improve the nutritional profile of chin-chin snacks.