Groundnut Paste Research Articles

Impact of Packaging Materials on the Shelf Life of Enriched Aadun (Maize Meal Snack commonly consumed by the Southwestern region of Nigeria)

Optimum condition at 64.80% maize flour, 20% groundnut paste and 13.20 % palm oil was formulated to produced nutritionally enhanced aadun snack. The snack was stored in the different storage materials namely, sweet prayer plant leaves (control) which is usually used by most locals, low density polyethylene (LDPE), high density polyethylene (HDPE) and food grade plastic container (PC). The initial properties (energy, oxidative and sensory properties) of the enhanced aadun (before storage) were investigated and stored in each of the storage materials. The enhanced aadun samples in each storage material were analysed at two weeks interval for eighteen weeks. The results obtained were analysed statistically to examine the effect of the storage material on the aforementioned properties. The results for energy content decreased significantly (P>0.05) in across all the samples stored. The free fatty acid, acid valve and peroxide value increased significantly (P<0.05) in all the storage materials during the storage period but only the samples stored in PC and HDPE were within the recommended limit of FAO (Food and Agricultural Organization) at the end of the storage period. The sensory quality of the control sample was acceptable up to 12 weeks while samples in other storage materials were still acceptable at the end of the storage period under ambient storage condition.

The Status and Trends of Food Fraud in Tamale, Ghana

Despite its seriousness, food fraud has not received the necessary attention in Ghana’s discourse on food safety. Food fraud is generally considered as the intentional misrepresentation of the contents or identity of food for economic gain. The study was aimed at assessing the food fraud awareness level of participants as well as the foods most likely to be implicated in food fraud cases in Tamale, Ghana. Data was collected from 385 participants, including food business operators and consumers, via a simple random sampling technique using a structured questionnaire. Most participants (54%) were not aware of food fraud and its related activities before the study. Beverages and juices, fruits and vegetables, spices, oils, meat and fish, baked foods, honey, milk, and semi-processed local foods such as groundnut paste, "Dawadawa," “Kulikuli zim,” and “Agushi powder” were all revealed to be implicated in food fraud by respondents. Adulteration was the most common food fraud action, but tampering, substitution, and mislabeling were also identified as ongoing in the study area. “Moora” (Bixa orellana seeds) was revealed as the key adulterant used in most foods. Food fraud, which is a threat to consumer health and well-being, is active in the region and is predicted to increase without strict regulation and increased sensitization about its dangers. The fight against food fraud should be refocused on making food defense systems like vulnerability analysis and critical control points (VACCP) a key aspect of food safety systems to tackle food fraud.

Formulation of Instant Atadjon (Mixed Tiger Nut and Rice) Flours Enriched with Legumes for Children of Weaning Age

Aims: Formulate instant infant flours based on a mixture of Tigernut-rice enriched with legumes, maize and peanuts.
 Study Design: Original research.
 Place and Duration of Study: This study took place at the Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Félix Houphouët-Boigny University between March and July 2022.
 Methodology: The ingredient doses of the three instant flour recipes (F1, F2 and F3) were combined using the Pearson square according to the dietary recommendations. For this purpose, three compositions were prepared that achieved a protein content of 13%. These were compound flour F1 (47.10% tigernut-rice+42.90% voandzou+5 % maize + 5% groundnut paste), compound flour F2 (52.54% tigernut-rice+37.46% cowpea+5% maize+5% groundnut paste) and compound flour F3 (51.20% tigernut-rice+38.80% common bean+5% maize+5% groundnut paste). The nutritional content, the amino acid composition of these flours as well as the organoleptic properties of their porridges were determined according to standard methods.
 Results: The results revealed that atadjon instant flours produced at 13% protein with maize, groundnut and mainly legumes voandzou (F1), cowpea (F2) and common bean(F3) are rich in complete proteins with all nine essential amino acids. However, the formulation based on F1 exhibited the highest content of these essential amino acids. Energy and carbohydrate values of the three formulations reached a satisfactory rate over 100% compared to the nutritional norms. The respective lipid (9.54; 6.18; 7.18%) and ash (1.87; 1.67; 1.67%) contents of the three instant atadjon flours were within the range of recommended values. Finally, the anti-nutritional factors are almost negligible since the fibre contents of 2.56% (F1), 3.45% (F2) and 3% (F3) are below the limits recommended by the standards, as are those of tannins and oxalates. the porridges prepared from these flours were appreciated by the tasters. However, the porridge prepared from atadjon flour F1 was the most appreciated for its colour, aroma and taste.
 Conclusion: These good quality and nutritious intant flours, prepared from locally available and accessible ingredients, could therefore be recommended for infant feeding.

Agri-driven habitat modification and small mammal species assemblage nexus in the Atewa Range and Bimpong Forest Reserves, Ghana

This study provides first-hand information on how the changing microhabitat in evergreen forests influences the assemblage of small terrestrial mammals. 30 plots of 100 × 50 metres were randomly sampled in the closed forest, open forest and farmlands habitats. Four transects, 100 m in length, spaced at 10 m, were established in each plot. Ten traps spaced at 10 m from each other were placed on each transect. In the dry and wet seasons, small mammals were captured for three consecutive nights twice a year using Sherman collapsible traps baited with oatmeal and groundnut paste. Small mammals were photographed and identified to species level in situ. The multidimensional scaling method was used to identify clusters of sites based on the composition of their communities. Differences in species composition among habitat types were tested using Permutational Multivariate Analysis of Variance. To identify the species contributions to the major differences between habitat types, a SIMPER analysis was performed. Species richness was compared by subjecting the relative abundance data to an individual-based rarefaction technique. Species diversity of the habitat types in the study areas was compared using the Renyi diversity ordering approach. A total of 507 individual small mammals of 22 species were sampled from both study sites. Our analysis revealed that the composition of small mammal species differed significantly between habitat types in the two study areas. Praomys tullbergi, Mastomys natalensis and Mus minutoides contributed 27.5%, 16.8% and 14.4%, respectively to overall community dissimilarity between the habitat types. Together these three species contributed to 54.8% and 62.8% of observed dissimilarities in Atewa and Bimpong study areas respectively. Overall observed species richness in Atewa (16 species) was higher than Bimpong (14 species). Generally, farmlands and open forests were more abundant, species-rich and diverse than the closed forest habitats in both study areas. Our results supported the hypothesis that different habitat types (farmlands, open forest, and closed forest) in the study areas will differ in small mammal assemblage due to different levels of disturbances.

Microbiological Assessment of Groundnut Paste Sold in Jimeta Markets, Yola, Adamawa State Nigeria

Groundnut paste is frequently associated with food-borne illness due to contamination traceable to food handlers, processing materials as well as environmental conditions and this therefore necessitated the microbiological quality examination of groundnut paste. The percentage occurrence of bacteria isolates and moisture content were determined using standard laboratory techniques. The percentage moisture content of the groundnut pastes was between the range of 0.8% and 4.8%. Total bacteria count fell between 1.8 ×1014 and 12.4 × 1014CFU/mL with organisms such as Proteus species (spp.), Pseudomonas spp., Bacillus spp., Salmonella spp., Klebsiella spp., Stapylococcus aureus, Escherichia coli, Shigella spp., Alcaligenes faecalis and Enterobacter spp. isolated. Total fungal count was between 2×107 and 4×107CFU/mL with identified organisms such as Aspergillus niger, Aspergillus flavus, Rhizopus spp. and Penicillium spp. Proteus spp. was the most prevalent with a percentage of 19.23 % while Escherichia coli, Alcaligenes faecalis and Enterobacter spp. showed the least prevalence of 3.85%. The results also show that fungi species spreads across all the samples with Aspergillus niger and Aspergillus flavus obtained in two of the samples, Rhizopus spp. in three other samples while Penicillum spp. were obtained in four samples. It is apparent from the result of this study that the groundnut paste examined were highly contaminated with microbial isolates sufficient enough to be a public health hazard in Jimeta markets and Adamawa State at large, therefore caution must be applied in its uses and consumption.

Consumers’ Knowledge of Food Adulteration and Commonly Used Methods of Detection

Food adulteration has become a threat to many countries as most individuals have consumed food items without knowing that it has been adulterated, leaving the consumer with various ailments. This study identifies the degree of adulteration in some commonly used food items bought by consumers and the means of detection. The study comprised 384 women who patronized various food items for food preparation. They were asked if they have come into contact with adulterated food products before and to illustrate how they detect if a food item is adulterated. From the findings of this study, the respondents indicated that they will not consume a food item if they get to know that it has been adulterated, and 50.5% indicated that they have come into contact with adulterated food during preparing food. Various reasons were given by the respondents why they will not consume adulterated food, and the reasons included the following: the food may be dangerous to consume and not healthy for consumption and can cause stomach disorders. Few numbers (11 out of 384) of the respondents also indicated that they will still go ahead and consume adulterated food items since not all adulterants are toxic. Food items that are prone to adulteration as mentioned by the respondent included groundnut paste, chilli pepper, tomato powder, and honey with their adulterants ranging from flour, colour, Sudan IV dye, chalk powder, foam, cola nut powder, avocado pear seed powder, and many more. Means of detecting the presence of adulterants as indicated by the respondent were sensory and textural characteristics due to the cost involved in the use of other advanced techniques.

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

This study aimed at evaluating the effects of ginger inclusion on the bioactive, antioxidant, antihyperglycemic, and nutritional characteristics of groundnut-based snack (Kulikuli). The groundnut paste used in the preparation of Kulikuli was partially substituted with different levels (2.5%, 5%, and 10%) of ginger powder. The results showed that the bioactive, antioxidant, and inhibitory properties of ginger-substituted Kulikuli were significantly (p < .05) enhanced as the level of ginger increases. Also, carbohydrate and fiber contents of ginger-substituted Kulikuli were significantly (p < .05) increased. There was significant reduction (p < .05) in estimated glycemic index and in vitro starch digestibility which was proportional to the level of ginger in the Kulikuli. The sensory scores of the ginger-substituted Kulikuli revealed that they were well accepted. Therefore, ginger can serve as a functional ingredient in the making of Kulikuli, a groundnut-based snack for people suffering from oxidant-related diseases. With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet-based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut-based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant-related diseases. Practical applications With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet-based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut-based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant-related diseases.

Potential elemental exposure and health risk associated with the consumption of groundnut paste processed with local milling machines within the Kumasi metropolis

This study sought to determine the influence of commercial milling machines on metal contamination of locally produced groundnut paste, and the potential risk associated with consumption. A total of 30 composite groundnut samples were collected from 9 markets within the Kumasi Metropolis and 1 nearby district market. Metal content was determined with X-ray Florescence Technique, which allowed scanning for 25 elements from Sulphur to uranium as stated on the ThermoFisher Scientific website [45]. The samples contained essential elements; Molybdenum, Zinc, Iron, Calcium and Potassium with mean concentrations of 4.64±0.58 mg/kg, 25.24±1.94 mg/kg, 486.44±333.42 mg/kg, 2023.26±485.98 mg/kg and 22,867.25±5309.73 mg/kg respectively, and non-essential elements; Niobium, Zirconium, Strontium, Titanium and Rubidium with mean concentrations of 3.36±0.66 mg/kg, 3.30±0.46 mg/kg, 6.01±1.19 mg/kg, 64.27±18.04 mg/kg and 6.71±1.24 mg/kg respectively. When compared to control samples processed using porcelain pestle and mortar, results suggest an increase in metal concentration due to the milling process. Health risk assessment indicated no likely health hazard. Metals such as Chromium, Nickel, Cadmium and Lead were not detected.

Effects of Plant Ash Fortification on &amp;lt;i&amp;gt;okpa&amp;lt;/i&amp;gt; the Ethnic and Traditional Snack of Southeast Nigeria

<i>Okpa</i> is a popular traditional snack widely relished by both rich and poor including the elderly people of south eastern part of Nigeria and therefore could be a good vehicle for nutrient intervention programmes. It is rich in protein but not a good source of minerals which fortification with empty palm bunch ash will enhance to prevent osteoporosis and other related diseases among the elderly people. Bambara groundnut paste was prepared, mixed with water and seasonings, and divided into four batches. Three out of the four batches were fortified each with 1, 5 and 10% ash as samples B, C and D respectively. Each batch was separately wrapped (250 ml) in plantain leaves and steamed. The remaining unfortified batch served as control (sample A). Proximate and mineral contents were evaluated with standard analytical methods. Sensory evaluation was determined subjectively with 20 semi-trained panelists. With increase in ash fortification levels, there was increase in moisture (58.40-59.50%), fibre (1.20-1.30%), ash (1.35-1.55%), calcium (72.50-85.38 mg/100g), magnesium (114.45-126.46 mg/100g), zinc (5.70-6.33 mg/100g), iron (1.45-2.36 mg/100g), phosphorous (206.32-219.40 mg/100g) and sodium (12.27-14.92 mg/100g). Only protein (8.63-8.43%), fat (4.15-4.00%), carbohydrate (25.83-25.23%), energy (164.63-160.31 Kcal), and acceptability (7.05-4.10) decreased. The control sample had the highest acceptability score which was not statistically different from samples with 1 and 5% ash. Ash concentrations of 1 and 5% enhanced the taste, appearance, aroma and texture of the <i>okpa</i> more than the control. There was significant increase in most nutrients most especially the minerals more than the control.

Quality Attributes of Snack made from Maize Substituted with Groundnut

Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids (Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks fortified with groundnut paste (10- 40%) of boiled and roasted groundnut were studied. The functional properties of the flour blends were analysed. Snacks were analysed for proximate, colour and sensory attributes. Results showed significant differences (p<0.05) in the proximate composition of the blends. Protein content increased with the substitution of groundnut paste (13.15 to 24.31%), which could be responsible for the improved nutrition recorded in the snack samples produced. The ash, fat, and fibre contents also increased accordingly, with values ranging from 0.97-3.02%, 14.63-16.69%, and 1.50-1.67% respectively, but the carbohydrate content decreased with increasing substitution of the maize flour with the groundnut paste. The water and oil absorption, as well as the swelling capacities significantly decreased when increased levels of groundnut paste were used. Sensory evaluation revealed that the snacks made with 10 and 20% roasted groundnut paste substitution were better accepted and therefore can be recommended for large scale production.

Groundnut spread likability, sensory properties, and intent to pay for quality certification.

Quality-certified, nutritious novel groundnut spread has great commercialization possibilities due to evolving urban lifestyles in Africa, but lack of information about likability, sensory attributes, and consumer safety awareness is a severe barrier for small enterprises.This paper examines a novel groundnut spread, made of sorted kernels deemed free of aflatoxin, intended for use on bread in a fashion similar to groundnut paste or groundnut butter, but with modified sensory characteristics. In particular, it seeks to measure the effects of sensory attributes of the novel spread on the intent to pay for safety certification and the role of consumer awareness of aflatoxin.A novel spread was prepared with groundnut paste from sorted kernels (to eliminate the risk of aflatoxin contamination) and cocoa. Adults intercepted at Ghana’s International Fair in 2012 volunteered to sample the spread and complete a questionnaire. Results from a tasting panel of untrained participants established that sensory attributes and panellist characteristics are relevant to the intent to pay for quality certification. Spread likability, aroma, education, knowledge about aflatoxin, packaging and being married were identified as major factors increasing the probability of intent to pay for quality certification whereas young age and the presence of children in a household lowered the probability. Results also identified income, education level, and having young children at home as increasing the chances of knowing about aflatoxin.Groundnut paste available in Ghana is often contaminated by aflatoxin as it is in other countries in the region and consumers cannot visually assess paste quality. Under the circumstances, quality certification is necessary.

Effects of Fermentation Time on the Functional Properties of Ogiri-Ahuekere (Arachis Hypogaea Linn) Seed Condiment

The effects of fermentation time on the functional characteristics of ogiri-ahuekere samples were evaluated. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours using kerosene stove. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30 g) with blanched plantain leaves. The wrapped samples were fermented in a container for 1 to 10 days (s) while the unfermented cooked groundnut paste was used as a control. Statistical analyses of the data were carried out using ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Tukey’s test at a 95% level of confidence. Increase in fermentation time caused significant decrease in the following functional properties of ogiri-ahuekere such as water absorption capacity (99.72 to 49.51%), foaming stability (60.63 to 31.60%), and swelling index (4.00 to 0.78), whereas the increase in fermentation time caused significant increase in the following functional properties: oil absorption capacity (72.70 to 128. 43%), foaming capacity (1.37 to 6.84), emulsifying capacity (40.87 to 97.47%), bulk density (0.13 to 0.75 gm-3) and gelling point (62.33 to 88.33°C). This showed that the increase in the fermentation time improved the functional properties of the ogiri-ahuekere samples.

Preferences for groundnut products among urban residents in Ghana

BACKGROUND This study identifies factors influencing preferences for common groundnut products using information about product perceptions from residents in Ghana's cities collected in 2011. In Ghana, domestically produced groundnuts, processed into a variety of groundnut products, are a vital source of protein and other nutrients. RESULTS Response summaries provide insights about eating frequency of various products, while a bivariate ordered probit model identifies factors influencing preferences for groundnut paste and roasted groundnuts. Attributes such as taste, protein content, and healthfulness are important for roasted groundnuts, while aroma, taste, and protein content are associated with a preference for groundnut paste. Large households prefer paste, while the less educated and those from households with children prefer roasted groundnuts. Adding a child (4 to 12 years old) increases probability of “liking very much” roasted groundnuts and additional adult at home changes that probability regarding groundnut paste. College-educated consumers prefer groundnut paste less than those with less education. Consumers from Tamale and Takoradi prefer roasted groundnuts and groundnut paste more than Accra households. CONCLUSIONS Taste and protein content are attributes of groundnut paste and roasted groundnuts preferred by consumers. Location is a significant factor shaping preference for roasted groundnuts and groundnut paste.

Evaluation of the chemical composition and functional properties of gari from Liberia

The regular use of local cassava varieties and the exclusion of the fermentation step in the processing of gari in Liberia may affect the composition and properties of gari, hence the need to evaluate its chemical composition and functional properties. Gari samples were randomly collected from markets (35) and processing centers (24) in Rivercess, Grand Bassa, Bomi, Margibi, Sinoe, Gbarpolu, Montserrado, and Grand Capemount Counties, and packaged in airtight polythene bags prior to laboratory analyses using standard methods, and the data generated analysed using Statistical Package for Social Scientist (SPSS Version 21). The results showed that the chemical composition of the gari samples is moisture content 6.40%; cyanogenic potential 20.70 mg HC/kg; pH 5.38; starch content 62.05%; fat content 2.77%; ash content 1.20%; total titratable acidity (TTA) 0.01 g/100 mL; and protein content 1.05%. The functional properties of the gari samples is water absorption capacity 525.13%; oil absorption capacity 175.59%; least gelation concentration 6.13%; dispersibility 39.48%; bulk density 65%; swelling power (SWP) 8.04%; and solubility index 14.96%. Peak viscosity is 165.60 RVU; trough viscosity 149.10 RVU; breakdown viscosity 16.50 RVU; final viscosity 251.02 RVU; setback viscosity 101.92 RVU; peak time 6.48 min; and pasting temperature 50.82 °C. All the chemical composition and functional properties were significantly (p &amp;lt; 0.05) affected by the products except for ash, TTA, and protein contents as well as the SWP (p &amp;gt; 0.05). The addition of moringa leaf powder, groundnut paste, roasted coconut chips, and milk powder increased the fat and protein contents of the gari compared to the non-enriched products. Gari of improved quality can be produced in Liberia if the available local cassava varieties with high cyanide content are fermented before roasting or the newly introduced low cyanide varieties are used for gari production with the stipulated standard operating procedures

Nutritional and anti-oxidant properties of yam (Dioscorea schimperiana) based complementary food formulation

Abstract Childhood malnutrition is a current and perpetual public health concern in many African countries. Challenges remain the difficulty in formulating nutritionally adequate diets. This study was carried out to investigate the effect of Dioscorea schimperiana flesh color on nutritional composition and antioxidant activity of formulated yam based complementary food. Flours from dried yam slices bought on local market were fortified with soybean and groundnut paste to develop a balanced diet. Carrot and egg shell were added as reinforcing sources of micronutrients. The nutritional content and antioxidant properties of the flour blends were then assessed. Results indicate the flour blendes satisfy the recommended energy and macronutrients requirements according to set standards. Thus the flour blends can be used for managing protein-energy malnutrition. They can also offer health benefits due the composition of many bioactive compounds. The amount of carotenoids, α tocopherol, total phenols, zinc and iron in yam-based formulations depended on the color of the yam flesh. Βeta carotene was the major carotenoid present. The yellow-fleshed yam flour blend had the highest content (10 mg/100 g) of polyphenolic compounds but comparatively lower antioxidant activity. In contrary, yellow-fleshed with red dots flour blend had the highest antioxidant activity (0.218 M Trolox equivalents/100 g) and the lowest content (8 mg/100 g) of the responsive bioactive compounds. The red-fleshed yam based complementary food had the highest content in these micronutrients. Feeding 6–11 months old children with yam-based complementary food would satisfy 23–77.4% of the 200 µg daily minimum suggested reference retinol activity intake of vitamin A and 8.20–30.48% of the 2.5 mg α-tocopherol requirement. At this stage of growth, yam based complementary food would satisfy 68–100% of the average daily minimum reference intake of zinc and 63–100% of iron daily requirements according to the daily serving portion needed to satisfy the 200–550 energy requirement. Taking into consideration their contribution in meeting the micronutrients daily intake suggested reference values; the weaning flour is most suitable for a 12–23 month old child.

Microbial Loads of Ogiri-Ahuekere Condiment Produced from Groundnut Seed (Arachis hypogaea Linn)

Microbial loads of ogiri-ahuekere condiment produced from groundnut seeds were examined. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours using kerosene stove. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 1-10 day(s) while the unfermented cooked groundnut paste was used as a control. The freshly prepared samples of ogiri-ahuekere were used for microbial analysis and this action was carried out under sterile aseptic conditions. Statistical analysis of the data was carried out using ANOVA method with application of SPSS version 20. The significant difference between the mean values was determined by Tukey’s test at 95% level of confidence. There was no growth in unfermented sample for TCC and TFMC while there was growth for TBC. There was significant increases in TCC which ranged from` 0.67-6.47 x 107 cfu/g, TBC (0.83-8.60 x 107 cfu/g) and TFMC (0.30 – 4.90 x 107 cfu/g). The results obtained from the study have shown the prevalence of bacteria throughout the period of fermentation in an increasing population.

Microbial Loads of Ogiri-Ahuekere Condiment Produced From Groundnut Seed (Arachis Hypogaea Linn)

Microbial loads of ogiri-ahuekere condiment produced from groundnut seeds were examined. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours using kerosene stove. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 1-10 day(s) while the unfermented cooked groundnut paste was used as a control. The freshly prepared samples of ogiri-ahuekere were used for microbial analysis and this action was carried out under sterile aseptic conditions. Statistical analysis of the data was carried out using ANOVA method with the application of SPSS version 20. The significant difference between the mean values was determined by Tukey’s test at 95% level of confidence. There was no growth in an unfermented sample for TCC and TFMC while there was growth for TBC. There was significant increases in TCC which ranged from` 0.67-6.47 x 107 cfu/g, TBC (0.83-8.60 x 107 cfu/g) and TFMC (0.30 – 4.90 x 107 cfu/g). The results obtained from the study have shown the prevalence of bacteria throughout the period of fermentation in an increasing population.

Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste

Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.

Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour

Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk.

Preferences for groundnut products among urban residents in Ghana.

The present study identifies factors influencing preferences for common groundnut products using information about product perceptions from residents in Ghana's cities collected in 2011. In Ghana, domestically produced groundnuts, processed into a variety of groundnut products, are a vital source of protein and other nutrients. Response summaries provide insights about the eating frequency of various products, whereas a bivariate ordered probit model identifies factors influencing preferences for groundnut paste and roasted groundnuts. Attributes such as taste, protein content and healthfulness are important for roasted groundnuts, whereas aroma, taste and protein content are associated with a preference for groundnut paste. Large households prefer paste, whereas the less educated and those from households with children prefer roasted groundnuts. Adding a child (4-12 years old) increases probability of 'liking very much' roasted groundnuts and an additional adult at home changes that probability regarding groundnut paste. College-educated consumers prefer groundnut paste less than those with less education. Consumers from Tamale and Takoradi prefer roasted groundnuts and groundnut paste more than Accra households. Taste and protein content are attributes of groundnut paste and roasted groundnuts preferred by consumers. Location is a significant factor shaping preference for roasted groundnuts and groundnut paste. © 2017 Society of Chemical Industry.