Effect of defatted groundnut concentrate on the physico-chemical and sensory quality of fura

Authors: Ayo J.A.; Olawale O.

Source: Nutrition & Food Science, Volume 33, Number 4, 2003 , pp. 173-176(4)

Publisher: Emerald Group Publishing Limited

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Abstract:

The pearl millet kernels were sorted, dehulled, wined, grown, sieved (to produce millet flour), mixed with defatted groundnut concentrate (10, 20, ... 50 per cent), spiced (2 per cent - ginger, clove and red pepper), conditioned (with water), weighed into 20g pices, molded, steamed for 30 minutes, mashed to a smooth dough, molded back to a ball, coated with maize flour ready for use. The effect of the added groundnut on the physico-chemical (moisture, protein, fat, ash, carbohydrate) and sensory (flavour, colour, texture) quality were evaluated. There was an increase in the moisture (19.60-23.90 per cent), protein (12.69-20.18 per cent), fat (2.27-2.51 per cent), ash (2.8-3.18 per cent), but a decrease in the carbohydrate (62.65-50.23 per cent). Also, there is a decrease in the mean scores of the texture (7.05-5.45 per cent) but an increase in that of colour (6.50-7.15 per cent) with an increase in the added groundnut concentrate (0-50 per cent). The mean score for odour and taste decreased at above the 40 per cent added groundnut concentrate.

Keywords: Cereals; Food Testing; West Africa; Agriculture

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00346650310488525

Publication date: 2003-07-16