Abstract

Evelyn N. Bede

The composition and acceptability of a pastry product ‘chin chin’ prepared by substituting egg with peanut in the master mix has been studied. Six different samples of the pastry product were produced. One sample was produced with neither egg nor peanut incorporated. Another sample had only egg incorporated while four samples had ground raw peanut incorporated in them at 5, 10, 15 and 20% w/w relative to the flour content. Sensory studies showed that all the ‘chin chin’ samples incorporated with peanut showed higher acceptability than the samples produced with egg. They also showed higher protein content which varied from 20.52 to 26.25% as against the protein content of the sample pre-pared with egg which was 18.51%. The sample containing 10% w/w peanut was the most preferred of all the samples. The use of 10% w/w peanut in the production of ‘chin chin’ as a substitute for egg will reduce the cost of the protein source in the pastry product by about 85%.