Abstract
This study was carried out to develop a pepper-spiced flour based ethnic product “Robo” from melon and groundnut kernel with the aim of determining its nutritional quality and acceptability. Functional properties of defatted flours of groundnut and melon kernels were also determined. Crude protein (39.17 - 39.93%) and crude fat (16.80 - 17.53%) were found in groundnut “Robo” while crude protein (40.30 - 41.80%) and crude fat (17.70 - 17.73%) were found in melon “Robo”. Pepper spiced “Robo” generally had higher fibre (7.70 - 8.00%) and ash (6.23 - 7.10%) content. Results indicate that pepper spiced “Robo” from groundnut and melon can be regarded as a nutritious snack as it contains appreciable amount of protein, fat, minerals and fibre, this could enhance the achievement of millennium development goals on nutrition in the ethnic locality. Sensory evaluation results indicate a better acceptance of pepper spiced “Robo” from groundnut based of taste, texture, crunchiness and overall acceptability. Defatted flours of groundnut and pepper were found to have high water absorption capacity (270.40 - 274.70%), oil absorption capacity (213.90 - 235.20%) and fat emulsion capacity (28.20 - 29.50%) which indicate their potential use in food formulation for bakery products where water and oil retention is critical. Key words: Robo, defatted groundnut flour, defatted melon flour, pepper, nutritional quality, functional properties.
Highlights
Oil seeds refer to all class of seeds from which oil is derived
Crude protein content of groundnut without pepper was found to be lower than crude protein content of defatted seed cake of two cultivars of groundnut investigated by Fekria et al
There was no significant difference in the crude fat content of groundnut and melon samples without pepper
Summary
Oil seeds refer to all class of seeds from which oil is derived. Many oil seeds are industrially-grown to produce oil for consumption. They include legumes (soya seed, groundnut seed, etc) grains (corn, sunflower seed, etc) and nuts (oil palm seed, coconuts, etc). Once the oil is extracted, the remaining cake is generally used as a source of protein for animal feed except for certain seeds such as castor beans and ting nuts which are toxic and are used as fertilizer rather than feed. Defatted residues of oilseeds are used to prepare food for children, pregnant women, lactating mother and old people; it is used as dietary supplement in food system such as biscuit and snacks in Nigeria (Akano and Atanda, 1990; Oladimeji and Kolapo, 2008).
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