Indonesian Food Science and TechnologyJournal
Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020

Evaluation of The Nutritional Quality of Kuli-kuli (Peanut cake) Produced from Melon seeds and Groundnut.

Solomon Achimugu (Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria)
Judith Okolo (Environmental Biotechnology and Bio-conservation Department, National Biotechnology Development Agency (NABDA) Abuja, Nigeria.)

Article Info

Publish Date
31 Dec 2020

Abstract

In the bid to enhance human health and secure food safety as well as public health enlightenment to food, there is the need to evaluate the Nutritional quality of Kuli-kuli from melon seeds. Kuli-kuli which is majorly produced from groundnut is one of the major snacks consumed by most Nigerians especially in the North.The use of melon seeds in the production of Kuli-kuli is not known. Therefore, this research work was carriedout to produce and evaluate the nutrient of Kuli-kuli produced from Melon seeds. Sensory evaluation showed that the Kuli-kuli produced from melon seeds varied in appearance, aroma, texture, taste, and acceptability.

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Journal Info
Indonesian Food Science and TechnologyJournal
Website

Abbrev

ifstj

Publisher

Universitas Jambi

Subject

Agriculture, Biological Sciences & Forestry

Description

The journal aims and scope contains original research results and scientific review includes research in the field of Food Science and Technology sciences clumps like food chemistry, food processing, microbiology food safety and food engineeringas well as nutrition. In addition, it also covers ...