SENSORY AND SHELF-LIFE EVALUATION OF CHINCHIN SNACKS FRIED WITH AFRICAN ELEMI AND GROUNDNUT OILS

This study investigates the sensory attributes and shelf‑life stability of Chinchin, a Nigerian snack, fried using two oils: African Elemi (Canarium schweinfurthii) and Groundnut oil (Arachis hypogaea). Chinchin samples were analyzed immediately after frying, and after two and four weeks of storage. Sensory evaluation was performed based on appearance, texture, flavour, aroma, and general acceptability, using a 7‑point hedonic scale. Shelf‑life parameters such as moisture content, peroxide value, free fatty acid levels, and microbial growth were also assessed. Results revealed differences between the two oils. Chinchin fried with African Elemi oil showed increases in moisture (from 5.73% at frying to 8.58% after 4 weeks), peroxide values (5.3 to 9.7 mEq/kg), free fatty acids (0.48% to 0.55%), and microbial growth (5.40 × 10³ to 6.8 × 10³ CFU/g). In contrast, samples fried with Groundnut oil maintained greater stability, with moisture content remaining nearly constant (4.7–4.9%), peroxide values stable around 3.78–3.80 mEq/kg, free fatty acids between 0.40–0.42%, and microbial counts showing change (4.2 × 10³ to 4.35 × 10³ CFU/g). The superior performance of Groundnut oil was further supported by its higher smoking point (235 °C) compared to African Elemi oil (165 °C), which contributed to reduced rancidity and microbial proliferation. Chinchin fried with Groundnut oil scored higher in sensory appeal and exhibited greater shelf‑life stability (p < 0.05). These findings highlight Groundnut oil’s superior frying and preservation qualities, while suggesting the need for improved refining and stabilization of African Elemi oil to enhance its suitability for snack production.