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

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.

Citation

Ayo, J.A. and Olawale, O. (2003), "Effect of defatted groundnut concentrate on the physico‐chemical and sensory quality of fura", Nutrition & Food Science, Vol. 33 No. 4, pp. 173-176. https://doi.org/10.1108/00346650310488525