Studies on some Quality Parameters of Chin-Chin Enriched with African Palm Weevil Larvae

Mobolaji Ronke Alimot* and Taiwo Kehinde Adekunbi

Chin-chin, a popular West African snack, is made from wheat. This study investigated the nutritional enhancement of chin-chin with African palm weevil (APW) larvae flour and different pre-processing conditions - water blanching (70 °C and 95 °C), steam blanching, sun drying, and oven drying (60 °C) on the proximate composition, antioxidant properties, mineral content, and functional properties of the enriched products.

The addition of 5% APW flour enrichment improved the nutritional profile, increasing protein content from 16.71 to 23.19%, fat content (16.48 to 28.38%), and fibre content (8.55 - 14.43%). Mineral composition was enhanced, with notable increases in calcium (1.27 - 2.35 mg/100 g), potassium (0.77 - 1.86 mg/100 g), iron (0.75 - 1.83 mg/100 g), and sodium (0.91 - 1.73 mg/100 g).

Antioxidant properties (TPC, DPPH, and MCA) were substantially improved while functional properties (water absorption capacity and swelling capacity) were temperature-dependent, peaking at 80 °C. Processing methods influenced these parameters, with steam-blanching, oven-dried APW flour yielding optimal results for nutritional retention and sensory acceptability.

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Published on: Nov 12, 2025 Pages: 34-41

Full Text PDF Full Text HTML DOI: 10.17352/jfsnt.000058
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