Skoči na glavni sadržaj

Croatian journal of food science and technology, Vol. 16 No. 2, 2024.

Izvorni znanstveni članak

https://doi.org/10.17508/CJFST.2024.16.2.01

Production of Pachira glabra seed cake (Kulikuli): nutrient and sensory evaluations

Muibat Bello ; Ladoke Akintola University of Technology, Pure and Applied Chemistry Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria *
Mujeeb Oladepo ; Ladoke Akintola University of Technology, Pure and Applied Chemistry Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria
Rafat Arotayo ; Ladoke Akintola University of Technology, Pure and Applied Chemistry Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria
Asiata Ibrahim ; Ladoke Akintola University of Technology, Pure and Applied Chemistry Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria
Adijat Ogundola ; Ladoke Akintola University of Technology, Pure and Applied Biology Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria
Adebola Akintola ; Ladoke Akintola University of Technology, Science Laboratory Technology Department, P.M.B. 4000, Ogbomoso, Oyo state, Nigeria

* Dopisni autor.

Puni tekst: engleski pdf 471 Kb

str. 195-202

preuzimanja: 0

citiraj

Sažetak

Utilization of lesser-known food plants through value added processing is a way to develop more sustainable and healthy diets. Pachira glabra seed (Malabar chestnut) was processed into snack (Kuli-kuli) and evaluated for nutrient content and acceptability using standard methods. Proximate composition revealed that P. glabra seed and its seed cake contain 15.75% and 17.50% crude protein and 32.75% and 38.50% carbohydrate, respectively. Mineral constituent of the seed and its seed cake revealed potassium (K) 58.32 mg/kg and 53.01 mg/kg, calcium (Ca) 8.3 mg/kg and 16.9 mg/kg, magnesium (Mg) 10.2 mg/kg and 11.07 mg/kg, respectively. Sensory score shows that P. glabra seed cake was acceptable (p<0.05) in terms of flavour, taste and crispness, compared with groundnut seed cake. The study showed that the seed cake was rich in nutrients. Also, processing P. glabra into a value-added product will prevent the waste of natural resources and increase food availability for humans.

Ključne riječi

Pachira glabra; seed cake; nutrients; sensory evaluation; value added product

Hrčak ID:

326503

URI

https://hrcak.srce.hr/326503

Datum izdavanja:

31.12.2024.

Posjeta: 0 *