International Journal of Food Safety and Public Health

International Journal of Food Safety and Public Health Vol. 7 (1), pp. 001-003, January, 2020. © International Scholars 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.

Accepted 19 September, 2019

Abstract

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.