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© 2020 by the authors; licensee Asian Online Journal Publishing Group 
 

Agriculture and Food Sciences Research 
Vol. 7, No. 1, 97-104, 2020 

ISSN(E) 2411-6653/ ISSN(P) 2518-0193 
DOI: 10.20448/journal.512.2020.71.97.104 

© 2020 by the authors; licensee Asian Online Journal Publishing Group 

    
 

 
 
 
Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin 

  
N.J. Deedam1 
M.A. China2 
H.I. Wachukwu3 

  
( Corresponding Author)  

1,2,3Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, 
Rivers State, Nigeria. 

 

 
Abstract 

The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop 
(SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours 
using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour 
as control. Proximate and sensory analysis of the chin-chin was determined using standard 
methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total 
bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant 
(p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein), 
crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate 
content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as 
substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to 
increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared 
favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF 
substitution of up to 10%. The samples presented adequate microbiological conditions after 
storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-
6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed 
that soursop can be utilized for the development of chin-chin with improved nutritional value over 
100% wheat flour thereby serving as a nutritious household food which will help address the 
problem of protein-energy malnutrition. 

 
Keywords: Soursop, Chin-Chin, Wheat, Proximate, Household, Utilization. 

 
Citation | N.J. Deedam; M.A. China; H.I. Wachukwu (2020). 
Utilization of Soursop (Annona muricta) Flour for the Production of 
Chin-Chin. Agriculture and Food Sciences Research, 7(1): 97-104. 
History:  
Received: 20 April 2020 
Revised: 26 May 2020 
Accepted: 29 June 2020 
Published: 22 July 2020 
Licensed: This work is licensed under a Creative Commons 

Attribution 3.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Acknowledgement: All authors contributed to the conception and design of 
the study. 
Funding: This study received no specific financial support. 
Competing Interests: The authors declare that they have no conflict of 
interests. 
Transparency: The authors confirm that the manuscript is an honest, 
accurate, and transparent account of the study was reported; that no vital 
features of the study have been omitted; and that any discrepancies from the 
study as planned have been explained. 
Ethical: This study follows all ethical practices during writing.   

 

 

Contents 
1. Introduction ...................................................................................................................................................................................... 98 
2. Materials/Methods .......................................................................................................................................................................... 98 
3. Results and Discussion ................................................................................................................................................................. 100 
4. Conclusion ....................................................................................................................................................................................... 102 
References ............................................................................................................................................................................................ 103 
 

 
 

 

 

 

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Contribution of this paper to the literature 
This study contributes to literature by enhancing the utilization of soursop flour towards the production 
of chin-chin. The nutritional composition of chin-chin was enhanced by the incorporation of soursop 
flour. The acceptable level of soursop flour to wheat flour for chin-chin production was also established. 

 
1. Introduction 

In Nigeria and other developing countries, the use of wheat flour for the production of baked goods has been on 
the increase. These products are highly consumed due to their cost, ready-to-eat nature and the availability of 
wheat flour as wheat flour is being imported consistently into the country [1]. Most cereals are limited in essential 
vitamins and minerals while nuts and fruits are rich in them. Thus a combination of such food products will 
improve the nutritional blend that will give it better nutrition value compared to wheat flour constituents alone. 
Wheat flour which is a product of wheat grain is low in protein, vitamins and minerals. Sengev, et al. [2]reported 
that wheat flour have a nutritional value inferior to flours produced from composite flours of cereals, fruits, tubers 
or nut. The fortification of wheat flour with fruits and nuts flour for the production of nutritious snacks would 
improve the nutritional value of wheat based products. 

With the current trend in nutrition, consumers are highly conscious of their health which has resulted to the 
consumption of foods with health-promoting effects [3]. This has also promoted research by food professionals and 
industries in the development of baked goods from non-wheat flour blends. This involves incorporation of food 
materials that are rich in nutrient such as fibre, protein, minerals and vitamins with wheat flour, a process called 
composite flour technology. Several studies have been carried out on the chemical and physical properties of 
various flours blended with wheat flour and this showed that composite flours produced from cereals, tubers, fruits, 
legumes and nuts are preferable and have an advantage of enhancing the overall nutrition and sensorial properties 
of the finished product than products produced from single wheat flour [4-8]. However, the selection of 
components to be used in composite blends depends on the availability and nutritional potentials of the raw 
materials [2]. 

Soursop (Annonamuricata) belongs to the family Annonaceae and a native of Tropical North and South America 
[9]. They are either irregular, ovoid or heart shaped fruits which is 15-30 cm long and a width of 10-30 cm. It has 
a thick skin which is dark green with sparse curved spines [10]. The fruit mesocarp resembles white cotton and 
possesses a stingy and sweet-sour taste containing many dark seeds [11]. According to Iombor, et al. [11] the 
oven dried soursop contains 8.10% moisture, 21.30% protein, 2.30% fat, 16.30% fibre, 11.40% ash, 40.70% 
carbohydrate and 2871.60kcal of energy. Soursop is often consumed as a dessert fruit or utilized by food industries 
for the production of beverages, ice cream, wine, candy and syrup [9, 12]. The utilization of soursop flour for the 
production of bread has also been reported by Zabidi and Yunus [13]. Iombor and Banjo [1] also investigated the 
effect of soursop flour inclusion to wheat flour for bread production and reported that the flour from soursop has 
quality attributes which could be utilized for the production of bread and other baked goods thereby diversifying 
the utilization of soursop and improving the quality of food products produced from it. Zabidi and Yunus [13] also 
added that soursop flour could be utilized in enhancing the nutritional content (especially dietary fibre, minerals 
and protein contents) of various food products. Akomolafe and Ajayi [14] also reported that soursop possesses 
some therapeutic properties such as antioxidant and anticancer. They further added that the soursop fruits can be 
explored as a viable source of natural antioxidants for the production of functional foods. 

Chin-chin is a fried or baked snack which is popular across Nigeria and other parts of West Africa [15]. It is a 
sweet, doughnut-like product prepared primarily from wheat flour, butter, eggs and milk. This is made into a stiff 
paste, rolled, cut and shaped into ¼ inches and then fried using vegetable oil or baked until it is golden brown and 
crispy [16]. Chin-chin is usually consumed by children and adolescents. As a result of the general acceptance of 
chin-chin, there is a need to enrich it with nutritionally rich ingredients such as soursop flour. 

In Nigeria, soursop fruit is highly underutilized. Little industrial value is placed on the fruit due to high post 
harvest losses arising from poor storage and preservation technologies [13]. This poses a lot of concern for 
nutrients wasted which are not properly utilized. Current estimates also have it that over 60% of fruits are lost to 
poor post harvest handling and storage [1].  Soursop is also mainly consumed in the form of fruit juice or taken in 
its fresh form and no record of soursop flour used for the production of chin-chin has been carried out. In order to 
increase the demand and reduce wastage of this fruit, it can be incorporated into wheat flour for the production of 
baked products. The consumption of these products will contribute to ensuring food security at the household 
levels and also improve the nutritional status of households. The aim of this work therefore was to utilize soursop 
flour for the production of chin-chin and also to evaluate the proximate composition, sensory and microbiological 
quality of the product. This was with a view to reduce post harvest losses, encouraging utilization of soursop and 
also, increase overall nutrient of the products. 
 

2. Materials/Methods 
2.1. Sources of Materials 

Soursop fruit was obtained locally from Fruit Garden Market at D-Line area Port Harcourt City, Rivers State, 
Nigeria. Refined wheat flour and other ingredients such as margarine, eggs, brown sugar, salt, milk and vegetable 
oil were purchased from Mile 3 Market Diobu, Port Harcourt. Chemicals used for all analysis were of analytical 
grade. 
 

2.2. Processing Of Soursop Flour 
Soursop fruits were processed into flour as shown in Figure 1. Matured and ripedsoursop fruits (3 kg) were 

washed under running water and peeled gently with stainless knife.  The peeled fruits were sliced into 5 mm 
thickness and the core and seeds removed, then the pulp was cut into small pieces and oven dried at 60ºC for 48 hr. 
The dried fruit was milled into flour using a Nutri-Blender (BL487Q model) and was passed through a US70 
(180µm diameter) sieve. The flour obtained was stored in an air tight plastic container at room temperature (37oC) 
to prevent spoilage of sample until used for further analysis. 



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Figure-1. Flow chart for the production of soursop flour. 

Source:Zabidi and Yunus [13]. 

 

2.3. Preparation of Chin-Chin 
Chin-chin was prepared using the method of Akindele, et al. [17]. The ingredients except vegetable oil Table 1 

were mixed and rubbed together in a large bowl. The dough was placed on a flour surface and kneaded until 
smooth and elastic. The kneaded dough was then rolled out to appropriately 2 cm thickness and then cut into ¼ (2 
cm by 2 cm) in size. Vegetable oil (400 ml) was poured into a deep fryer MC 1800 model and allowed to be hot 
enough. Thereafter, the cubes were poured into the hot oil and the chin-chin deep fried for 8 min until golden 
brown. The fried chin-chin was removed, drained off excess oil and allowed to cool then packaged for analysis. 
 

Table-1.Formulation of wheat and soursop composite flour for the production of chin-chin. 

Ingredients Chin-chin samples 

A B C D E F 

Refined Wheat flour (g) 100 90 80 70 60 50 
Soursop flour (g) - 10 20 30 40 50 
Sugar (g) 40.00 40.00 40.00 40.00 40.00 40.00 
Margarine (g) 25.00 25.00 25.00 25.00 25.00 25.00 
Baking powder (g) 2.00 2.00 2.00 2.00 2.00 2.00 
Nutmeg (g) 1.00 1.00 1.00 1.00 1.00 1.00 
Eggs (Whole)  1 1 1 1 1 1 
Milk (g) 15.00 15.00 15.00 15.00 15.00 15.00 
Water (ml) 15.00 15.00 15.00 15.00 15.00 15.00 
Salt (g) 0.5 0.5 0.5 0.5 0.5 0.5 
Vegetable oil (L) 2.00 2.00 2.00 2.00 2.00 2.00 

                Source: Akindele, et al. [17]. 
 

2.4. Proximate Analysis and Energy Determination of Chin-Chin  
Proximate analysis (moisture, ash, protein, fat and crude fibre) of the food products was determined using the 

method of AOAC [18] while total available carbohydrate was calculated by difference using the formula: 
100% - (% Moisture + % Ash + % Crude protein + % Fat + % Crude fibre) 

The energy content (E) was calculated using Atwater factor method as described by Adegunwa, et al. [15]. 
E = (9 x Protein) + (4 x Fat) + (4 x Carbohydrate) 

 

2.5. Sensory Evaluation of Chin-Chin  
The chin-chin samples were subjected to sensory evaluation 30 minutes after preparation using 9-pont hedonic 

scale. This was carried out using a 20 panelist made up of students of Department of  Home Science/Hospitality 
Management and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. The 
following attributes namely Appearance, crispness, texture, flavour and overall acceptability were assessed. The 
assessment ranged from 9 (like extremely) to 1 (dislike extremely) as described by Iwe [19]. The criterion for 
selection of panelist was based on their knowledge of the products to be evaluated. The panelists were asked to sit 
on the laboratory stools with spaces apart and with coded paper given to each of them according to the samples to 
be evaluated. The panelists were instructed to rinse their mouth with water before and after tasting the samples.  

2.6. Microbial Evaluation of Chin-Chin during Storage 
Chin-chin from different blends of soursop and wheat flour was crushed separately with the aid of a sterile 

ceramic mortar and pestle. The samples were packaged in an airtight container, stored at room temperature (37oC) 



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and analyzed for their total bacterial and fungal populations at weekly intervals for 3 weeks. One gram (1.0 g) of 
each crushed sample was transferred into a 10ml sterile normal saline, separately. The mixtures were shaken 
vigorously, and then 0.1ml each mixture was inoculated on nutrient agar (NA) plate and sabouraud dextrose agar 
(SDA) plate in duplicates using the spread plate method [20]. The inoculated NA plates were incubated 370C for 
24 h while the inoculated SDA plates were incubated at ambient temperature for 5 days. After incubation, counts of 
the colonies on the NA and SDA plates were used to calculate the bacterial and fungal population respectively, with 
the aid of the equation below. 

Population (cfu/g) =      
Colonyx 10ml

0.1ml x 1g 
 

 

2.7. Statistical Analysis 
Results were analyzed statistically using analysis of variance (ANOVA).  Significant differences in mean 

values was calculated by least significant difference (LSD) test and Duncan’s Multiple Range Test (DMRT) using  
the Statistical Package for the Social Sciences (SPSS) version 23.0 at the level of p<0.05.  
 

3. Results and Discussion 
3.1. Proximate Composition of Chin-Chin Produced From Wheat and Soursop Flour Blends 

Table 2 shows the proximate composition of chin-chin produced from wheat and soursop flour (SSF) blends. 
The range of moisture content for all the chin-chin samples was between 4.85% and 7.65% with control sample as 
least and sample with 50% SSF substitution as highest. There was a significant increase (p<0.05) in the moisture 
content as the substitution with soursop flour increased. Samples substituted with 20, 30 and 40% SSF were 
significantly (p<0.05) similar. The increase could be attributed the increase to the hygroscopic nature of soursop 
flour due to the presence of reducing sugars. The trend is in concordance with the study of Deedam and Mbah 
[21] for granola produced from wheat and soursop flour blends. They reported the increase in moisture content of 
granola on substitution with soursop flour to be due to the high crude fibre content of soursop of 28.21% [22] The 
moisture values from the present study is in line with the findings of Akindele, et al. [17] who reported values 
between 4.17-6.80% for chin-chin enriched with pumpkin and Indian spinach vegetables. It was also comparable to 
the moisture content of chin-chin made from Trifolate yam flour enriched with pumpkin seeds (5.38-7.30%) as 
reported by Adelakan, et al. [23]. The range of moisture obtained from this study is at the minimum limit of 
moisture for baked goods [24]. The low moisture content of the chin-chin samples shows that the product will 
store better, ensuring high shelf stability [25]. 

The ash content of the chin-chin samples ranged between 0.42- 0.96% with sample substituted with 50% SSF 
as highest and control sample as least.  An increase in the ash content of chin-chin samples was observed as 
substitution with soursop flour increased. The control sample was significantly (p<0.05) different from others 
while samples substituted with SSF at all levels were significantly similar (p<0.05). The increase in ash content is 
attributed to the high ash content of 11.4% soursop flour [11]. This study agrees with the statement of 
Wijewardana, et al. [22] that high ash content of soursop flour can be used to enrich the lost nutrients in wheat 
flour during refining. Ibidapo, et al. [26], equally reported an increase in ash value of cookies enriched with carrot 
powder with values between 1.47-1.82%. Ash content from this study is comparable with the findings of Adebayo-
Oyetoro, et al. [27] with values between 0.47- 0.75%. It was also similar to the study of Eke-Ejiofor and Beleya 
[28] who reported ash content of 0.40-1.09% for chin-chin produced from high quality cassava flour and tiger nut 
residue flour blends. The result therefore indicates that the chin-chin samples would contribute mineral elements 
to the body. 

The substitution of wheat flour with soursop flour resulted to an increase in the fat content of chin-chin 
samples from 33.31-39.29%. Chin-chin from 50% soursop flour substitution recorded the highest value while the 
control sample recorded the least. This increase in fat content did not differ significantly (p>0.05) among samples 
substituted with 30, 40 and 50% SSF while control sample was significantly (p<0.05) different from others. This 
increase in fat content of chin-chin from composite flours as compared to chin-chin from wheat flour could be due 
to substitution effect, as a result of higher fat content of soursop flour. This confirms the earlier reports of Fasakin, 
et al. [9] that soursop fruit has high fat content of 22.57%. This trend was also observed by Akindele, et al. 
[17]and Sengev, et al. [2] for vegetable enriched chin-chin (11.67-17.34%) and wheat/sweet potato/mango 
mesocarp flour blends chin-chin (11.00-24.00%), respectively. Fat content from the study was higher than the 
findings of Adegunwa, et al. [15] and Eke-Ejiofor and Beleya [28] for millet-wheat composite chin-chin and high 
quality cassava flour/tiger nut residue chin-chin, respectively. The high fat content of the chin-chin from this study 
is attributable to the fat from the frying oil and difference in recipes.  

The protein content of all the chin-chin samples ranged from 5.32% in control sample to 7.94% in sample 
substituted with 50% soursop flour. Protein content of control sample and samples substituted with 10, 20 and 30% 
SSF were significantly (p<0.05) similar. A significant (p<0.05) increase in protein content was observed at 40 and 
50% SSF substitution. This result shows that there was an increase in the protein content with corresponding 
increase in the substitution of soursop flour. This increase is attributed to the high protein content of soursop fruit 
(15.62%) as reported by Emelike and Akusu [29]; Prescott, et al. [20]. Similar result was also reported by Deedam 
and Mbah [21] for granola substituted with soursop flour. The protein content of wheat-soursop chin-chin 
samples were lower than those reported for wheat-tiger nut flour chin-chin (7.66-11.58%) and millet-wheat chin-
chin (12.63-19.50%) as reported by Adebayo-Oyetoro, et al. [27] and Adegunwa, et al. [15] respectively. These 
differences could be attributed to the differences in recipe and also the use of soursop.  

Crude fibre content of the chin-chin ranged from 0.95-01.12% with sample substituted with 50 SSF having the 
highest and sample with 10% SSF as lowest. There was an increase in the crude fibre of the chin-chin samples as 
substitution with soursop flour increased; however, this increase was not significant (p<0.05) between control 
sample and samples substituted with 10, 20, 30 and 40% SSF. The significant (p<0.05) increase in crude fibre 
content at 50% SSF substitution is due to the high crude fibre content of sourso (16.30%) as reported by Iombor, et 
al. [11]. Similar increase was also reported by Deedam and Mbah [21] for granola substituted with soursop flour. 
Crude fibre of chin-chin from this study was lower when compared with millet-wheat composite chin-chin (4.84-



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5.23%) and high quality cassava flour/tiger nut residue chin-chin (11.08-12.95%) as reported by Adegunwa, et al. 
[15] and Eke-Ejiofor and Beleya [28] respectively. The crude fibre value was however, comparable with wheat 
and tiger nut flour chin-chin (0.28-0.66%) as reported by Adebayo-Oyetoro, et al. [27]. These differences could be 
due to the recipe used in the formulation process and the levels of fibre contained in the flour being used.  

A significant (p<0.05) decrease was observed in the carbohydrate content, which ranged from 55.14% to 
42.94% with the highest value in control sample and the lowest in sample substituted with 50% soursop flour. The 
increase in proportion of soursop flour brought about a decrease in the carbohydrate content of the granola 
samples. This result is in concordance with the findings of Adebayo-Oyetoro, et al. [27] who reported a decrease in 
carbohydrate content (62.76-52.95%) of wheat/tiger nut flour chin-chin as substitution of tiger nut increased. The 
carbohydrate values from this study are higher than 4.44-32.79% for high quality cassava flour/tiger nut residue 
flour chin-chin [28].  

Energy content of the chin-chin samples ranged from 393.34-401.68kcal. Control sample had the highest value 
while sample substituted with 30% SSF was lowest. The control sample and samples substituted with 40% and 50% 
SSF were significantly (p<0.05) similar. This indicated that energy content of the chin-chin samples decreased with 
increasing level of SSF substitution, but beyond 30% level, the energy content was observed to increase 
significantly (p<0.05). This could be attributed to the protein, fat and carbohydrate contents of the blend 
constituents which contributed to the energy value of the chin-chin samples. The result from this study implies 
that the substitution of soursop flour above 40% level could help to boost the calories level of chin-chin. Ibidapo, et 
al. [26] reported energy value of biscuits enriched with carrot flour (448.25-461.02kcal) which is higher that 
obtained from this study. 
 

Table-2.Proximate composition of chin-chin produced from wheat and soursop flour blends. 

Note: Mean values bearing different superscript in the same column differ significantly (p˂0.05). 
Key: SGA= wheat flour (100%), SGB=wheat/soursop flour (90:10), SGC=wheat/soursop flour (80:20), SGD=wheat/soursop flour (70:30), 
SGE=wheat/soursop flour (60:40), SGF=wheat/soursop flour (50:50). 

 

3.2. Sensory Properties of Chin-Chin produced from wheat and soursop flour blends 
The sensory scores of the chin-chin samples produced from wheat and soursop flour blends are presented in 

Table 3. Appearance ranged from 5.65-7.45 with control sample as most preferred and sample with 40% soursop 
flour (SSF) substitution as the least.  Chin-chin substituted with soursop flour at different levels were significantly 
(p<0.05) similar while control sample was significantly (p<0.05) different. The scores for appearance suggest that 
the higher percentage of soursop flour, the lower the mean appearance score of the chin-chin. This might be 
attributed to the addition of soursop flour which resulted to colour darkening of the chin-chin. The low mean 
scores for appearance of chin-chin substituted with soursop flour could also be due to the known popularity of the 
panellists with chin-chin prepared from wheat flour. Similar findings were also reported by Wordu and Akusu [30] 
for wheat and fluted pumpkin flour blend chin-chin. The scores suggest that chin-chin substituted with up to 30% 
SSF have some level of acceptable appearance as the scores are above 6.00. 

Scores for taste of the chin-chin samples ranged from 5.50-7.50 with control sample as most preferred and 
sample substituted with 50% SSF as the least. The control sample was significantly (p<0.05) different from all 
samples but not from chin-chin with 10% SSF substitution. The decrease in mean scores of taste observed as 
soursop flour substitution increase may also be as a result of the sweet-sour taste of soursop which may have 
altered the original taste of the chin-chin. Similar finding was also reported by Zabidi and Yunus [13]. 

The mean sensory scores for crispness and texture of the chin-chin samples ranged from 5.30-7.20 and 5.75-
7.50 with control sample as most preferred and sample substituted with 40% SSF as the least. Control samples was 
significantly (p>0.05) different from all other samples. Crispness and texture of the chin-chin samples decreased 
with increase in percentage of soursop flour. The low preference for crispness in chin-chin substituted with soursop 
flour as compared to 100% wheat flour chin-chin may be due to moisture uptake by soursop flour. It has been 
reported that moisture uptake leads to loss of crispness of food products [2]. Similar finding was also reported by 
Adebayo-Oyetoro, et al. [27] for chin-chin made from wheat and tiger nut flour. The decrease in texture on 
substitution with soursop flour may be attributed to the high crude fibre content, which makes the texture less 
tender [2]. This was also reported by Kehinde, et al. [16] for chin-chin produced from wheat-tiger nut pomace. 
The mean scores of crispness and texture of samples substituted with 10-30% soursop flour was above 6 suggesting 
that these samples may be acceptable. 

Flavour is an important attribute that influences the acceptance of finished food products even before they are 
tasted. Flavour of the chin-chin samples ranged from 5.65-7.25 with control sample as most preferred and sample 
with 50% SSF substitution as the least. Substitution of wheat flour with soursop flour significantly (p<0.05) 
decreased the flavour of the chin-chin samples. The scores also suggest that chin-chin samples substituted with up 
to 40% soursop flour have some level of acceptable flavour as the scores were above 6.00. 

Overall acceptability of chin-chin ranged from 5.58-7.38 with 100% wheat flour chin-chin as most preferred. 
This was followed closely by chin-chin substituted with 10% SSF. Sample substituted with 50% SSF was least 
preferred. The control sample was significantly (p<0.05) different from others while samples substituted with 20, 
30, 40 and 50% SSF were significantly (p<0.05) similar. This study is in line with the findings of Anozie, et al. [31] 
and China and Ezema [32] who reported that control snack made from 100% wheat flour was most preferred. The 
overall acceptability of the chin-chin was observed to decrease with increase in the level of soursop flour 
substitution. This result is in agreement with the findings of Ajani, et al. [33] who reported that increased levels of 

Samples Moisture 
(%) 

Ash 
(%) 

Fat 
(%) 

Protein 
(%) 

Crude fibre 
(%) 

CHO 
(%) 

Energy (kcal) 

SCA 4.85±0.01d 0.42±0.03b 33.31±1.49c 5.32±0.00b 0.96±0.00b 55.14±0.20a 401.68±1.91a 
SCB 5.70±0.16c 0.84±0.08a 35.31±0.13b 5.36±0.05b 0.95±0.00b 51.76±1.26b 396.84±0.93b 

SCC 6.81±0.12b 0.88±0.01a 36.88±0.30ab 5.68±0.00b 0.99±0.01b 48.77±0.01bc 393.72±1.10c 

SCD 7.02±0.11b 0.88±0.01a 38.35±0.27a 5.75±0.04b 0.98±0.01b 46.98±0.45c 393.34±0.91c 
SCE 7.21±0.00b 0.89±0.01a 38.42±1.13a 7.21±0.00a 0.99±0.01b 45.28±1.37c 399.69±0.96a 
SCF 7.65±0.11a 0.96±0.04a 39.29±1.73a 7.94±0.00a 1.12±0.00a 42.94±1.84d 400.38±0.42a 



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breadfruit flour in chin-chin resulted in significant decrease in overall acceptability. On the basis of this 
observation, substitution of soursop flour with wheat flour at the level of 10% could be considered the best from 
sensory point of view. 

 
Table-3.Mean sensory scores from taste panel of chin-chin from wheat and soursop flour blends. 

Samples Appearance Taste Crispness Texture Flavour Overall Acceptance 

SCA 7.45a 7.50a 7.20a 7. 50a 7.25a 7.38a 

SCB 6.70b 6.90a 6.40ab 6.45ab 6.60ab 6.75ab 

SCC 6.15b 5.95b 6.45ab 6.30b 6.40b 6.18b 

SCD 6.25b 5.70b 6.15b 6.00b 6.35b 6.03b 

SCE 5.65b 5.75b 5.30c 5.75b 6.00b 5.88b 

SCF 5.95b 5.50b 5.35c 5.90b 5.65b 5.58b 
Note: Mean values bearing different superscript in the same column differ significantly (p<0.05), n=20 
Key: SCA = wheat flour 100%, SCB = Wheat/soursop flour (90:10%), SCC = wheat/soursop flour (80:20%), SCD=wheat/soursop flour 
(70:30%), SCE=wheat flour/soursop flour (60:40%), SCF = wheat flour/soursop flour (50:50%). 

 

3.3. Microbiological Status of Chin-Chin Produced From Wheat and Soursop Flour Blends  
3.3.1. Total Bacterial Counts  

Results of the total bacterial counts (TBCs) of chin-chin samples are shown in Table 4. TBCs on week 0 ranged 
from no growth in control sample to 1.00×102cfu/g in sample substituted with 20% soursop flour. As storage 
period progressed, an increase in bacterial counts was noted. At the end of three weeks of storage, TBCs were 
observed to range from 5.20×103-7.00×104cfu/g. Samples substituted with soursop flour were observed to have 
higher TBCs than the control sample. This could be due to the high nutritional value of soursop fruit and its 
relation with its rapid deterioration [34]. Similar trend was also observed by Omachi and Yusufu [35] who 
repored increased in the level of microbial contamination due to increased level of proteins and fats. The finding of 
this study also supports the statement of Adams and Moss [36] that spoilage organisms grow faster in medium 
that is highly nutritious. TBCs of chin-chin from this study after storage for 3 weeks were within acceptable limits 
of 102-104cfu/g established by International Commission of Microbiological Specification of Food Microorganisms 
[37] for ready to eat food products.  
 

Table-4. Total bacterial counts (cfu/g) of chin-chin produced from wheat and soursop flour blends during storage. 

Samples 
Storage period (Weeks) 

0 1 2 3 

SCA NG 1.00×102 2.00×103 5.20×103 
SCB 1.00×10 1.00×102 3.00×103 4.50×104 
SCC 1.00×102 1.40×102 3.00×103 4.00×104 
SCD 1.00×10 1.10×102 3.80×103 4.00×104 
SCE NG 1.90×102 3.50×103 6.00×104 
SCF NG 1.95×102 3.00×103 7.00×104 

Key: Cfu/g= colony forming units per gram; NG= no growth; SCA= wheat flour 100%, SCB=wheat/soursop flour (90:10%), 
SCC=wheat/soursop flour (80:20%), SCD=wheat/soursop flour (70:30%), SCE=wheat/soursop flour (60:40%) 
SCF=wheat/soursop flour   (50:50%). 

 

3.3.2. Total Fungal Counts  
Results of the total fungal counts (TFCs) of chin-chin samples are presented in Table 5. No visible fungal 

growth was observed on all the chin-chin samples at week 0. However as storage weeks progressed, TFCs were 
observed to increase to range of 4.00×104-6.00×104cfu/g with control sample having the lowest counts and sample 
substituted with 30 and 50% soursop flour as highest. The increase in TFCs as substitution of soursop increased 
could be due to the fact that high moisture content in soursop flour (18.33-24.53%) encourages the microbial action 
[38]. Though there was an increase in the microbial count of the chin-chin, these counts were within the 
recommended safe limit of microbial guidelines for ready to eat foods such as chin-chin adopted by the 
International Commission of Microbiological Specification of Food which states that the microbial safe limit for 
ready to eat food should fall between the range of 102-104cfu/ml [35]. Fungal growth on foods could lead to 
deposit of mycotoxins on foods which are a public health concern.  
 

Table-5.Total Fungal counts (cfu/g) of chin-chin produced from wheat and soursop flour blends during storage. 

Samples 
Storage period (Weeks) 

0 1 2 3 

SCA NG 1.00×102 2.00×103 4.00×104 

SCB NG 1.00×102 3.00×103 5.00×104 

SCC NG 1.00×102 4.00×103 5.00×104 

SCD NG 1.00×102 4.00×103 6.00×104 

SCE NG 2.00×102 4.50×103 5.50×104 

SCF NG 2.50×102 4.00×103 6.00×104 

Key: Cfu/g= colony forming units per gram; NG= no growth; SCA= Wheat flour 100%, SCB=wheat/soursop flour (90:10%), 
SCD=wheat/soursop (80:20%), SCD=wheat/soursop flour (70:30%), SCE=wheat/soursop flour (60:40%) 
SCF=wheat/soursopflour   (50:50%). 

 

4. Conclusion 
The present study showed the potentials of utilizing soursop flour for the production of highly nutritious chin-

chin. The substitution of wheat flour with soursop flour for the production of chin-chin significantly improved the 
nutritional composition in terms of protein, ash, fat and crude fibre contents while carbohydrate content was 
observed to decrease. Energy content of the chin-chin decreased as substitution of soursop flour increased, but 



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beyond 30%, level, the energy content was observed to increase significantly. The higher ash, protein, crude fibre 
and low carbohydrate contents of chin-chin prepared from wheat and soursop flour blends has nutritional 
advantage over 100% wheat flour chin-chin especially for individuals with health problems requiring protein, fibre 
and mineral rich foods and low in carbohydrate. Sensory results showed that sensory attributes of the control chin-
chin was more preferred and this was followed closely by chin-chin substituted with 10% SSF. Substitution of 
soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that 
acceptable chin-chin could be produced at SSF substitution of up to 10%. Total bacterial and fungal counts of chin-
chin increased during storage and upon increased substitution with sour-sop flour. However, all the products 
presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. 
This result therefore indicates that the use of soursop flour for the production of chin-chin would greatly enhance 
the utilization of this fruit in Nigeria, and other developed countries where the fruit has not been optimally utilized, 
thereby reducing wastage of the fruit and contributing to household food security. 
 

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