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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 < 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. Keywords: Groundnut, potash, oil yield, kulikuli, quality attributes

In this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. The same trend was observed for their fat contents. Ash and fibre contents of wheat flour and the eggs were generally low. The protein contents of cake (15.53%) and chin chin (10.75%) produced using indigenous chicken eggs were significantly (p ≤ .05) higher than samples produced using exotic eggs (Cake: 14.12%; Chin chin: 9.47%). In general, as exotic chicken eggs were replaced with indigenous eggs, the crust colour became lighter as measured by their L values. Overall acceptability of the cake samples were very similar for cakes produced from exotic (7.52) and indigenous chicken eggs (7.46) indicating that these two samples of cakes were moderately acceptable. Values obtained for sensory characteristics showed that indigenous eggs may only be suitable for making cakes with comparable quality to those made from exotic eggs. Future studies should make use of food additives to improve the taste of the chin-chin made using indigenous eggs. Keywords: Pastry, Indigenous, Exotic, Egg, Sensory properties

Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk.

Amahewu is a fermented maize-based gruel or beverage consumed mainly in Southern Africa. The nutritional and sensory properties of amahewu may vary with inoculum type, maize type and the prevailing fermentation conditions. Further, these properties may be enhanced through enrichment and fortification. This review seeks to provide up-to-date information on the science and technology of amahewu, focussing on the research findings of its physicochemical properties, as affected by the starter culture used, product formulation and processing conditions. Suggestions for improving product quality and standardization are included.

Summary Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V-amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid.

Objectives: To determine the consumer awareness and acceptability of bambara groundnut as a protein source and to assess its potential for use in complementary feeding.Design: Cross-sectional study using a mixed-methods approach.Setting: The study took place at Gcumisa Clinic located at Swayimane, uMshwathi Municipality, in the UMgungundlovu District, KwaZulu-Natal province.Subjects: Black African female outpatients attending the Gcumisa paediatric clinic participated in the consumer-awareness survey (n = 70), consumer-acceptability tests (n = 64) and focus-group discussion (n = 16).Outcome measures: Consumer awareness of bambara groundnut and consumer acceptability of pureed samples made from bambara groundnut and common dry bean (reference) were assessed using questionnaires. A focus-group discussion was also held with some of the consumer acceptability test participants.Results: The survey participants were not familiar with bambara groundnut and its preparation methods. The sensory attributes, including overall acceptability, of the brown bambara groundnut puree compared well with that of the reference. Grain colour significantly influenced overall acceptability of the bambara groundnut puree (p < 0.05). Fifty caregivers (71%) expressed willingness to use the bambara groundnut in complementary feeding if it was accessible, affordable, and beneficial to health.Conclusion: Bambara groundnut is not a familiar legume in KwaZulu-Natal and utilisation is seemingly limited due to poor market availability and knowledge of cooking methods. However, there is potential for its use as a protein source in complementary foods. An improvement in the market availability and nutrition education to highlight the nutritional benefits of bambara groundnut are required to increase utilisation.Keywords: bambara groundnut, complementary foods, consumer awareness

Bambara groundnut is a leguminous crop that currently experiences a low level of utilisation because it is hard-to-cook and difficulty to dehull. In this study, the effects of different microwaving power of 450, 500, 600 and 750 W and time (0, 30, 60, 120 and 240 s) on cooking time, colour, sensory and nutritional properties of Bambara groundnut using standard methods were investigated. Microwaving generally reduced the cooking time of Bambara groundnut. The cooking time reduced by approximately 28, 46, 52 and 55% when Bambara groundnut was microwaved at 450, 500, 600 and 750 W for 240 s, respectively. Microwaving did not significantly (p>0.05) affect the colour and appearance of the grain. Bambara groundnut had similar lightness values (60.66-63.15), but slightly different a (3.38-5.57) and b values (16.16-19.20) after microwaving. Protein (23.90-26.88%) and carbohydrate (47.85-58.58%) were the major components of raw and microwaved grains. Microwaved grains showed higher digestibility values (approx. 78-85%) compared to the raw Bambara groundnut (approx. 71%). Mean sensory scores revealed that Bambara groundnut microwaved at 600 W for 240 s had comparable acceptability with the control sample. Microwaving can be used to reduce cooking time of Bambara groundnut, improve protein content and digestibility without significantly altering the sensory properties.

Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxidant properties value of the flour and pasta increased, while carbohydrate and fibre contents decreased with a reduction in particle size from 500 μm to 112 μm. Potassium (246.50–249.00 mg/kg), calcium (223.50–254.00 mg/kg) and magnesium (184.50–192.00 mg/kg) were the major mineral element in the pasta samples, while zinc (1.00–2.00 mg/kg) and iron (3.50–13.00 mg/kg) are present in small quantities. The optimum cooking time of pasta (average 6.55 min) from the fractionated flours was shorter compared to the control pasta (pasta made from unfractionated wheat flour), but the cooking loss was not significantly affected. Pasta from flour with particle sizes of 300 and 112 μm were very similar in their sensory attributes and showed the highest ratings in overall acceptability. Fractionation of whole-grain wheat flour seems very promising in producing pasta with fairly good antioxidant potentials and high level of protein and fibre to improve the health of pasta-loving individuals.

In this research work, the physicochemical properties of biscuit made from wheat flour and pro-vitamin A cassava flour mixed in different ratios of 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) was investigated. The addition of pro-vitamin A flour to wheat flour influenced the functional properties such as water absorption, swelling and pasting properties. Peak, trough, breakdown and final viscosities of 100% wheat flour was generally lower than the mixes. However, the setback viscosity of the mixes were lower than that of wheat flour. This was attributed to possible complex formation between the starch components of the flours and the carotenoid. Protein (10.80-15.45%), fat (11.87-21.35%) and carbohydrate (60.08-70.99%) were the major components of the biscuits. The protein and fat contents of the biscuit decreased with increasing proportions of pro-vitamin A cassava flour. But, the carotenoid contents of the biscuits increased. Sensory results showed that biscuit prepared from wheat flour and pro-vitamin A cassava flour in ratio 90 to 10 had similar overall acceptability rating (6.50) and total rating score (31.8) to the control (Overall acceptability rating; 6.50 and total rating score; 32.5). The research has established that acceptable biscuits which could be potentially used to address protein, energy and vitamin A challenges in developing nations of the world.