Using rating to evaluate quality of peanut products

Authors

  • B.M. Ogunsanwo1*, O.O.P. Faboya2, O.R. Idowu3 and G.O. Adewuyi1 * 1 Department of Chemical Sciences, Olabisi Onabanjo University, Ago - Iwoye 2 Department of Chemistry, Ladoke Akintola. University Ogbomoso. 3 Chemistry Department, University of Ibadan. Author

Keywords:

Peanuts, roasting, peanut butter, kwulinkwuli.

Abstract

Peanuts seeds roasted at 140°C for 40 min for either 25 or 35 min were rated to be of comparable quality
with locally available commercial samples. Peanut butter prepared from seeds roasted at160°C for 30
min was also rated to be comparable with commercial samples, while Kwulinkwulis from seeds dry
roasted at 150°C for 25 or 30 min prior to oil roasting of mashed seeds at 170°C for 2 min were accepted
by the panel.

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Published

2020-01-30

Issue

Vol. 7 No. 1 (2020): 2020

Section

Articles

How to Cite

1.
Using rating to evaluate quality of peanut products. AJB [Internet]. 2020 Jan. 30 [cited 2025 Oct. 5];7(1):1-3. Available from: https://ijpp.org/journal/index.php/ajb/article/view/49