Home»Food Science Technology» Proximate, functional and sensory evaluation of peanut coated with rice-avocado seed flour composites

Proximate, functional and sensory evaluation of peanut coated with rice-avocado seed flour composites

 Department: Food Science Technology  
 By: usericon GodFirst  

 Project ID: 7359
   Rating:  (5.0) votes: 1
Rate this project
This work is concerned with the enrichment of peanuts by the addition of two plants that is, avocado seed (Percea Americana) and rice grains (Oryza sativa) into the coating of the peanuts. These two underutilized seeds were processed (cleaned, sliced, washed, sun-dried, milled, cooled, sieved and packaged) into fine flour and incorporated into the peanut with other ingredients. The proximate compositions, functional compositions and sensorial acceptability of the peanut coated with rice-avocado seed composite flour were determined. The proximate composition showed that the ash content ranged from 0.71–2.84%, moisture content 1.86– 6.99%, crude fiber 3.46% - 8.41%, fat content 25.37% - 47.54%, crude protein 25.38% - 34.12%, carbohydrate content 14.79% - 27.87% and energy value ranged from 1993.67– 2463.44KJ/100g. The functional composition showed that water absorption capacity ranged from 0.92g/g– 2.02g/g, oil absorption capacity 1.09g/g– 1.88g/g, bulk density 0.67 g/g– 1.05g/g, emulsion capacity 39.62% - 41.67%, foaming capacity 5.00% - 10%. However, the sensory evaluation revealed that all the samples had no significant difference in taste, texture and overall acceptability. There is a significant difference in colour and aroma. Sample AOB (100% rice flour) was preferred over other samples....
Preview +
Other Food Science Technology project topics and materials you might be interested in
»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)
»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara
»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour
»Formulation and production of ethanol from cassava waste peels
»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended
»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo
»Assessing the impact of air humidity on the drying of freshly harvested corn
»Production of fruit squash from different local fruits
»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour
»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea
»The nutritional evaluation of biscuit produced from potato and plantain flours
»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple
»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend
»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer
»Effect of fermentation time on the quality characteristic of cassava flour

Upload Project

Do you have project materials to share? Upload and earn with it.