Abstract

The formulation and evaluation of the acceptability of cake from different varieties of groundnut. Groundnut cake is a product obtain after extraction of oil. It is being consumed as snacks. The defatted groundnut cake obtain from commercial oil processing unit are prepared in laboratory oil expeller (LOE) were analyzed for parameters. Defatted groundnut cake was incorporated with spices like salt, dry pepper, ginger.

Kneaded and cut into various sizes and shapes, and fried in deep oil till it turn to golden oil and kept to cool. (it has to be crispy and crunchy) the nutrient of the groundnut cake contains 45-60% protein, 22-30% carbohydrate, 3.8-7.5 crude fibre oil and 4-6% minerals. The sample were studied following sensory characteristics, colour, taste, odour, flavor, texture, overall acceptability.

Panelist and respond were given the groundnut cake to analyze, which revealed that the difference groundnut had no significant differences amongst themselves. Groundnut cake should be often eaten by pregnant woman because new born can deplete the calcium in their Mother’s bone and that it should also be consume because it builds bones, muscles and teeth since it contains a lot of iron which help prevent anemia.

CHAPTER ONE

INTRODUCTION

1.1 Background.

Groundnut, also commonly known as peanut (Arachis hypogaea), is a tropical legume mainly grown to produce oil and for human and animal consumption. Peanut is grown in about 120 countries in the world in a total area of 24.6 million, with a world production of 38.2 million tonnes (Mt). Asia is the major peanut- producing region in the world. In this region, China and India are the major contributors with 15.7 and 5.6 Mt in 2010, respectively (FAOSTAT 2010),

Africa ranks second in the world peanut production. In this region. Nigeria (2.6 M). Senegal (1.2 Mt) and Sudan (0.7 Mt) are the major producing countries (FAOSTAT 2010). In Africa and Asia peanut is mainly grown by resource-poor farmers. In the Americas, the USA and Argentina are the major producing countries with 18 and 0.6 Mt in 2010, respectively.

Worldwide peanut prestation is principally dedicated to oil and food products. Between 1996 and 2000, 49 % of world production has been used for oil and 41 % as food product components (Revoredo and Fletcher 2002). Peanut is also used for feed through the valorization of oil cakes that represent an interesting source of proteins for livestock. In most Sahelian countries, groundnut straw is also used as dried hay and represents a major source for cattle feed during the dry season.

As is the case with most of the grain legumes, peanut has an important nutritional value for human consumption. Several studies have reported a positive impact of peanut on human health, and its nutritional value has been exploited for the elaboration of highly nutritious food products used in the treatment of severe child malnutrition (Briepd 2001).

The world is experiencing a shortage of edible oil and proteins. Groundnut plays a useful role in alleviating these deficiencies as it is a rich source of edible oil and protein. Groundnut has an outer thick woody shell. Inside normally there are 2 or 3 embedded seeds (kernel). The seed consists of 2 cotyledons and the germ covered by an outer thin skin called the testa. The color of the Testa may be red, brown, purple or white depending upon the type and variety.

Testa constitutes about 4 to 5 percent of the weight of the kernel. The cotyledons constitute the bulk of the seed in the range of around 92 to 94 percent of the weight. The germ constitutes around 3 to 4 percent of the seed weight.

The Testa protects the seed against pests and diseases. Cotyledons are the storage organs, which supply food the germ during germination. As a result of these functional differences, the chemical make-up of the parts of the kernel also differ.

1.2 Problem Statement

Groundnut is an oil-seed highly consumed in common for its nutritional properties. It is transformed differently, some will use it to produce sauce, other will use it for groundnut pudding, cake etc.

As far as groundnut cake is concerned, it is highly produced especially by the Muslim

Community and sold to be consumed as snacks.

Different varieties of groundnut are available in the market and can affect the sensory properties of the produced cake. It will be interesting to investigate the influence of variety on the acceptability of groundnut cake.

1.3 Research Question

What can be the impact of different groundnut varieties on the acceptability of groundnut cakes?

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