INFLUENCE OF SPROUTING ON OIL YIELD AND ORGANOLEPTIC PROPERTIES OF GROUNDNUT CAKE (KULI KULI)
Musa Halilu1, K.B. Filli1,2 and Haziel, H1.
1Department of Food Science and Technology, Federal University of Technology Yola
2Swedish Institute of Food Biotechnology
E-mail:musa.halilu@yahoo.com
ABSTRACT Groundnut cake (Kuli Kuli) was processed with slight modification of the traditional methods by germinating the seeds/nuts. The groundnut seeds/nuts were soaked for five hours I each of the samples (B, C, D and E) and were germinated for 0, 20, 30, and 40 hours respectively. Non soaked and non sprouted groundnuts were processed as control sample (sample A). Sensory analysis, physicochemical properties of the cake and oil yield were determined. The results show that the acceptability of treated samples (20 and 30 hours sprouting) were significant (p>0.05) in all parameters tested. Percentage oil yield indicated that the germinated seeds had higher oil yield (47-48%) compared with the control sample (46%). The oil content (47-48%) was increasing as germination time was equally increasing, also the refractive index of the oil was decreasing as germination time increased, which is an indirect method of checking free fatty acid components in oils (unsaturation). The modification of these products is one sure way of improving Kuli-Kuli processing so as to make it more acceptable.