African Journal of Biotechnology Vol. 4 (12), pp. 1469-1471, December 2005          
ISSN 1684–5315 © 2005 Academic Journals

Short Communication

Using rating to evaluate quality of peanut products

B.M. Ogunsanwo¹*, O.O.P. Faboya², O.R. Idowu³ and G.O. Adewuyi¹

¹Department of Chemical Sciences, Olabisi Onabanjo University, Ago - Iwoye

²Department of Chemistry, Ladoke Akintola. University Ogbomoso.

³Chemistry Department, University of Ibadan.

*Corresponding authors E-mail: undeogunsanwo@yahoo.co.uk.

Accepted 29 August, 2005

Peanuts seeds roasted at 140°C for 40 min for either 25 or 35 min were rated to be of comparable quality with locally available commercial samples. Peanut butter prepared from seeds roasted at160°C for 30 min was also rated to be comparable with commercial samples, while Kwulinkwulis from seeds dry roasted at 150°C for 25 or 30 min prior to oil roasting of mashed seeds at 170°C for 2 min were accepted by the panel.

Key words: Peanuts, roasting, peanut butter, kwulinkwuli.