Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends

Figures & data

Table 1. Different treatment for composite flour preparation

Treatment	Plantain flour (%)	Tigernut flour (%)	Sample code
T1	100	0	A
T2	0	100	B
T3	70	30	C
T4	60	40	D
T5	50	50	E
T6	40	60	F
T7	30	70	G

Table 2. Ingredients composition for chin-chin production

Ingredients	Weight
Flour	200 g
Fat	4 g
Sugar	40 g
Salt	2 g
Sodium bicarbonate	2 g
Egg	50 g
Water	20 ml
Nutmeg	4 g
Black pepper spice	10 g

Source: Evelyn (2007) with slight modification.

Table 3. Proximate composition of plantain-tigernut black pepper spiced chin-chin

Sample moisture (%)	Crude protein (%)	Crude fat (%)	Ash (%)	Crude fiber (%)	CHO (%)
A	5.09 ± 0.12^a	5.43 ± 0.25^d	9.87 ± 0.06^g	1.67 ± 0.00^b	3.64 ± 0.02^e	74.41 ± 0.33^a
B	4.25 ± 0.35^b	7.18 ± 0.25^c	14.34 ± 0.56^f	1.70 ± 0.04^b	4.49 ± 0.02^d	68.06 ± 0.10^b
C	3.49 ± 0.23^c	7.37 ± 0.10^bc	19.91 ± 0.41^e	1.70 ± 0.04^b	4.56 ± 0.06^d	62.94 ± 0.68^c
D	3.17 ± 0.24^cd	7.44 ± 0.00^bc	22.62 ± 0.17^d	1.70 ± 0.04^b	4.64 ± 0.17^d	60.44 ± 0.06^d
E	3.17 ± 0.24^cd	7.47 ± 0.04^bc	25.67 ± 0.47^c	1.87 ± 0.28^b	5.29 ± 0.13^c	56.54 ± 1.16^e
F	3.09 ± 0.12^cd	7.64 ± 0.03^b	30.07 ± 0.11^b	1.86 ± 0.20^b	5.64 ± 0.09^b	51.71 ± 0.09^f
G	2.84 ± 0.23^d	9.57 ± 0.09^a	35.25 ± 0.35^a	2.53 ± 0.21^a	6.28 ± 0.11^a	43.55 ± 0.40^g

Values are means and standard deviation (±) of replicate determination. Values with different superscript in the same column are significantly different at P < 0.05. Sample: A: 100% plantain flour, B: 70% plantain flour and 30% tigernut flour, C: 60% plantain flour and 40% tigernut flour, D: 50% plantain flour and 50% tigernut flour, E: 40% plantain flour and 60% tigernut flour, F: 30% plantain flour and 70% tigernut flour, and G: 100% tigernut flour.

Table 4. mineral composition of plantain-tigernuts black pepper spiced chin-chin

Sample/Component	Magnesium (mg/100 g)	Phosphorus (mg/100 g)	Potassium (mg/100 g)	Iron (mg/100 g)	Calcium (mg/100 g)
A	21.43 ± 0.11^f	26.51 ± 0.83^g	64.89 ± 0.48^g	0.14 ± 0.10^d	7.03 ± 0.04^a
B	24.34 ± 0.53^e	43.86 ± 0.23^f	95.42 ± 0.64^f	0.19 ± 0.01^cd	5.73 ± 0.07^b
C	26.86 ± 0.09^d	58.55 ± 0.64^e	118.18 ± 0.13^e	0.22 ± 0.01^bc	4.99 ± 0.01^c
D	28.98 ± 0.09^c	68.34 ± 0.55^d	138.20 ± 0.39^d	0.25 ± 0.01b	4.16 ± 0.09^d
E	31.07 ± 0.01^b	82.18 ± 0.04^c	148.60 ± 0.92^c	0.27 ± 0.00^b	3.86 ± 0.20^e
F	31.38 ± 0.68^b	95.02 ± 0.28^b	175.92 ± 0.13^b	0.33 ± 0.01^a	2.99 ± 0.21^f
G	32.28 ± 0.04^a	113.62 ± 2.03^a	193.78 ± 6.50^a	0.35 ± 0.06^a	2.35 ± 0.07^g

Values are means and standard deviation (±) of replicate determination. Values with different superscript in the same column are significantly different at P < 0.05. Sample: A: 100% plantain flour, B: 70% plantain flour and 30% tigernut flour, C: 60% plantain flour and 40% tigernut flour, D: 50% plantain flour and 50% tigernut flour, E: 40% plantain flour and 60% tigernut flour, F: 30% plantain flour and 70% tigernut flour, and G: 100% tigernut flour.

Table 5. Vitamin composition of plantain-tigernut black pepper spiced chin-chin

Sample/Component	Vitamin C (mg/100 g)	Vitamin B1 (mg/100 g)	Vitamin A (µg/100 g)	Vitamin E (mg/100 g)
A	0.76 ± 0.21^d	0.015 ± 0.00^a	15.59 ± 0.72^f	0.15 ± 0.01^e
B	1.14 ± 0.11^cd	0.014 ± 0.00^ab	18.92 ± 0.83^e	1.27 ± 0.02^d
C	1.29 ± 0.11^c	0.014 ± 0.00^abc	33.58 ± 0.53 ^d	2.48 ± 0.24^c
D	1.69 ± 1.84^b	0.013 ± 0.00^bcd	36.82 ± 0.47^c	2.83 ± 0.09^c
E	1.72 ± 1.49^b	0.012 ± 0.00^cd	38.12 ± 0.10^b	3.21 ± 0.32^c
F	1.90 ± 0.11^ab	0.011 ± 0.00^d	39.14 ± 0.30^b	4.27 ± 0.54^b
G	2.27 ± 0.21^a	0.011 ± 0.00^d	53.26 ± 0.39 ^a	5.35 ± 0.63^a

Values are means and standard deviation (±) of replicate determination. Values with different superscript in the same column are significantly different at P < 0.05. Sample: A: 100% plantain flour, B: 70% plantain flour and 30% tiger nut flour, C: 60% plantain flour and 40% tigernut flour, D: 50% plantain flour and 50% tigernut flour, E: 40% plantain flour and 60% tigernuts flour, F: 30% plantain flour and 70% tigernut flour, and G: 100% tigernut flour.

Table 6. Sensory properties of plantain-tigernut-black pepper spiced chin-chin

Sample	Appearance	Taste	Crispness	Flavor	Crunchiness	Color	Overall acceptability
A	7.35 ± 1.09^a	5.45 ± 2.14^b	6.75 ± 0.97^a	5.40 ± 1.79^b	7.25 ± 1.16^a	6.80 ± 1.11^a	6.55 ± 1.54^a
B	7.30 ± 0.92^ab	6.65 ± 1.63^a	6.55 ± 1.40^a	6.25 ± 1.29^ab	7.15 ± 0.81^ab	6.70 ± 1.03^a	7.15 ± 1.60^a
C	7.00 ± 1.08^abc	6.80 ± 1.71^a	6.45 ± 1.05^a	6.30 ± 1.53^ab	7.00 ± 0.86^ab	6.70 ± 1.22^a	7.00 ± 0.92^a
D	6.65 ± 0.99^abc	6.90 ± 1.02^a	6.55 ± 1.32^a	6.55 ± 1.10^a	6.65 ± 0.93^ab	6.70 ± 1.03^a	6.95 ± 0.95^a
E	6.60 ± 1.10^bc	6.90 ± 1.29^a	6.66 ± 1.54^a	6.75 ± 1.52^a	6.60 ± 1.10 ^ab	6.75 ± 1.83^a	7.10 ± 0.91^a
F	6.45 ± 0.69^c	7.00 ± 1.17^a	6.60 ± 1.10^a	6.90 ± 1.17^a	6.35 ± 1.73^bc	6.65 ± 1.09^a	7.05 ± 1.10^a
G	6.45 ± 1.28^c	7.30 ± 1.34^a	6.70 ± 1.46^a	7.00 ± 1.26^a	5.70 ± 1.38^c	6.65 ± 1.23^a	7.05 ± 1.50^a

Values are means and standard deviation (±) of replicate determination. Values with different superscript in the same column are significantly different at P < 0.05. Sample: A: 100% plantain flour, B: 70% plantain flour and 30% tigernut flour, C: 60% plantain flour and 40% tigernut flour, D: 50% plantain flour and 50% tigernut flour, E: 40% plantain flour and 60% tigernut flour, F: 30% plantain flour and 70% tigernut flour, and G: 100% tigernut flour.

Table 7. Pearson’s correlation matrix between functional and sensory properties of chin-chin

Quality	WAC	OAC	BD	SI	FC	EA	CLR	TASTE	FLVR	CRISP	CRN
Parameters
WAC	1.000
OAC	0.956**	1.000
BD	−0.624*	−0.766**	1.000
SI	−0.870**	−0.943**	0.790**	1.000
FC	−0.822**	−0.903**	0.851**	0.966**	1.000
EA	−0.798**	−0.840**	0.721**	0.943**	0.948**	1.000
CLR	0.169	0.111	0.355	−0.137	−0.019	−0.180	1.000
TASTE	-O.695**	−0.767**	0.713**	0.670**	0.700**	0.533**	0.085	1.000
FLVR	−0.650*	−0.781**	0.846**	0.734**	0.780**	0.610*	0.216	0.950**	1.000
CRISP	0.083	0.105	−0.086	−0.004	−0.027	0.076	−0.071	−0.130	−0.173	1.000
CRN	0.762**	0.803**	−0.712**	−0.855**	−0.889**	−0.893**	0.051	−0.500	−0.601*	0.163	1.000

**.Correlation is significant at the 0.01 level (two-tailed).

*.Correlation is significant at the 0.05 level (two-tailed).

EA–emulsifying activity, BD–bulk density, FC—foaming capacity, SI–solubility index, FLVR—sensory flavour, CRISP—crispness, CRN—crunchiness, WAC–water absorption capacity, OAC–oil absorption capacity, CLR–sensory color.

Evelyn, N. B. (2007). Incorporation of peanut as a substitute for egg in a master mix of a pastry product: Composition and acceptability studies. African Journal of Food Science, 1(1), 001–004.

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