Effect of Potash addition on groundnut oil yield and quality of <i>kulikuli </i>(fried groundnut cake)

Abstract

Fried groundnut cake, popularly called kulikuli, is obtained by frying the cake obtained from groundnut oil extraction. Addition of potash during defatting of groundnut is believed to increase oil yield and improve kulikuli quality, but there is little or no scientific information explaining this. This study investigated the yield, physical and chemical properties of oil extracted from groundnut with the addition of potash at 0.16, 0.32, 0.48 and 0.64%. The proximate and sensory attributes of the kulikuli produced were also determined. Groundnut yield increased from 14% to 27% with increasing addition of potash, presumably due to the emulsifying properties of potash. Potash addition significantly (p &lt; 0.05) influenced the refractive indices, percentage impurity and colour of the oil samples. Oil extracted without potash had the lowest iodine value (85.12 mg/100 g), saponification value (202.2 mg KOH/g), acid value (6.46 mgKOH/g) and peroxide value (5.66 meq/Kg). The kulikuli had moisture in the range of 1.45 - 3.00%; carbohydrate, 20.6 - 40.4%; protein, 30.5 - 40.8%; ash, 4.45 - 5.05%; and fat, 23.5 - 30.6%. Kulikuli sample without potash was the most preferred based on taste and aroma while sample with 0.64% potash was the most preferred based on crunchiness, colour, breakability and overall acceptability. The study confirmed the hypothesis that potash addition during extraction of oil and production of kulikuli increases oil yield and some of the quality attributes of the kulikuli.&#x0D; Keywords: Groundnut, potash, oil yield, kulikuli, quality attributes

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

“…The ash contents ranged from 5.07 to 4.28 g/100 g while fat contents ranged from 34.08 to36.96 g/100 g. The ash content is an index of inorganic elements present in food and it predicts the mineral potential of food samples while dietary fats is the building material for fat depot and adipose tissue in the body (Karigidi & Olaiya, 2022). These results corroborated what was reported for ash and fat contents of Kulikuli (Balogun et al, 2020). The moisture content of the Kulikuli ranged from 6.69 to 7.33 g/100 g. There was no significant ( p < .05) difference among the moisture content values of the Kulikuli.…”

“…Although, there was significant reduction ( p < .05) in the protein contents of the Kulikuli supplemented with ginger, the lowest value (31.02 g/100 g) was still higher than the protein contents reported for different genotypes of Cowpea (Gerrano et al, 2018). Similar result was reported for protein content of Kulikuli by Balogun et al (2020). Also, there were significant ( p < .05) decreases in the fat and ash contents of Kulikuli upon supplementation with ginger.…”

“…The Kulikuli was prepared using the procedure described by Balogun et al (2020). The groundnut was sorted to remove damaged and unwholesome seeds, as well as stones.…”

Microbiological quality and antibiotics sensitivity of potential pathogens from roasted groundnuts sold in Rivers State University and its environs

“…The seed can be consumed raw, lightly roasted or boiled with or without the shell, processed into a paste that is used as a spread for baked goods, crushed for production of oil, candy bars, cookies and peanut brittle etc. [1]. Nigeria is the largest groundnut producing country in West Africa, accounting for 51% of production in the region [2].…”