Makanjuola, Olakunle.Moses and Makanjuola, John.Olanrewaju (2018) Effects Of Roasting Time Of Maize (Zea Mays) And Groundnuts (Arachis Hypogeae) On The Quality Attributes Of Donkua. In: 11th International Science, Technology, Arts, Education, Management & the Social Sciences Conference, June, 2018, Lagos, Nigeria.
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Abstract
The effects of roasting time on the quality attributes of DONKUA, a local snack commonly eaten were investigated in this present work. Dried maize and groundnut seeds were subjected to elevated temperature of 180oC for 20,30,40,50 and 60 minutes respectively for effective roasting. Other ingredients such as pepper, sugar, ginger, salts were added and blended to produce Donkua. The proximate composition and sensory characteristics of Donkua produced were carried out using standard methods. The fat contents ranged from 11.00% -18.00%, crude fibre varied between 0.53% -1.00%, moisture content for all the sample was 10.00%, ash content ranged from 4.00 -7.00%, protein content varied between 11.00 -14.00% while the carbohydrate contents of 53.00%, 57.00%, 60.00%, 61.00% and 60.00% were obtained. Sensory evaluation results showed significant differences in the samples at ≤P.05. However, it was evident from the result that the higher the protein content supplied by the groundnut, the lower the carbohydrate and ash contents.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 11 May 2020 18:45 |
| Last Modified: | 11 May 2020 18:45 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/58 |
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