Science Alert
 
Blue
   
Curve Top
International Journal of Agricultural Research
  Year: 2022 | Volume: 17 | Issue: 4 | Page No.: 192-200
DOI: 10.3923/ijar.2022.192.200
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Effects of Processing Conditions on the Proximate and Sensory Qualities of Groundnut Cake (Kulikuli)

E.F. Obojiofor , J.B. Hussein , S.A. Kareem and H. Habila

Abstract:
Background and Objective: The composition and processing parameters of Kulikuli assure the desired culinary qualities, while the feelings of individuals during chewing of Kulikuli are the critical item reflecting its acceptability. Thus, the effects of the processing conditions, groundnut (Arachis hypogaea) variety, frying temperature (160-170°C) and frying time (1-3 min) for the proximate and sensory qualities of Kulikuli using the Taguchi technique was investigated. Materials and Methods: Different treatment combinations obtained by L9 (33) of Taguchi orthogonal array were used to produce Kulikuli. The proximate and sensory qualities were determined using the standard AOAC method while a 9-point hedonic scale was used to determine the sensory qualities. Results: The optimum processing conditions for the proximate and sensory quality varied significantly (p<0.05). The proximate compositions of these products ranged between 5.99-6.99, 29.57-35.98, 10.62-22.38, 4.82-8.74, 1.17-2.56, 31.13-39.39 and 317.30-377.68 Kcal/100 g, respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The Kulikuli samples of GK, 160°C, 3 min and GK, 165°C, 2 min processing combinations were the most preferred by the panellists. Conclusion: The study provides an insight into the effects of processing conditions on the proximate and sensory qualities of Kulikuli.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Comparative Evaluation of the Nutritive and Functional Attributes of Some Traditional Nigerian Snacks and Oil Seed Cakes
  •    Effect of Processing Parameters on the Milling Quality of Brown Rice Using Taguchi Approach
How to cite this article:

E.F. Obojiofor, J.B. Hussein, S.A. Kareem and H. Habila, 2022. Effects of Processing Conditions on the Proximate and Sensory Qualities of Groundnut Cake (Kulikuli). International Journal of Agricultural Research, 17: 192-200.

DOI: 10.3923/ijar.2022.192.200

URL: https://scialert.net/abstract/?doi=ijar.2022.192.200

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 



Curve Bottom