Robo from melon seeds and groundnut

Authors

  • EA Akande Department of Food Science, Ladoke Akintola University of Technology Ogbomoso, Oyo State, Nig
  • OW Alawode Department of Food Science, Ladoke Akintola University of Technology Ogbomoso, Oyo State, Nigeria
  • OT Owopetu Department of Food Science, Ladoke Akintola University of Technology Ogbomoso, Oyo State, Nigeria
  • OO Oyesiji Department of Food Science, Ladoke Akintola University of Technology Ogbomoso, Oyo State, Nigeria

DOI:

https://doi.org/10.3329/bjsir.v56i4.57199

Keywords:

Melon seeds; Groundnut; Robo; Proximate composition; Functional properties

Abstract

Robo is a widely consumed Nigeria snack made from local food ingredients. Snacks are often subjectively classified as junk food, possibly because they naturally have little or no nutritional value, and unhealthy snacks consumption are associated with the risk of developing non-communicable diseases. The effects of producing Robo from melon and groundnut seeds at different ratios from 20 to 50% wereevaluated for proximate composition, physicochemical/functional and sensory attributes. The results showed an increase in crude protein (38.56a - 42.8d), crude fiber(15.01±0.014d), fat content (35.20e) and ash content (18.02e), but decreased in moisture content (2.43a - 3.30e). Hardness properties decrease from (240a- 720e). Robo from blends of melon and groundnut seeds have improved sensory attributes in terms of flavour, crispness, taste and overall acceptability, particularly at supplementation of 60% melon and 40% groundnut seeds. Thus, improved Robo will increase consumer’s nutrients intake and prevent health problems associated with snack intake.

Bangladesh J. Sci. Ind. Res.56(4), 263-270, 2021

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Published

2021-12-29

How to Cite

Akande, E., Alawode, O., Owopetu, O., & Oyesiji, O. (2021). Robo from melon seeds and groundnut. Bangladesh Journal of Scientific and Industrial Research, 56(4), 263–270. https://doi.org/10.3329/bjsir.v56i4.57199

Issue

Vol. 56 No. 4 (2021)

Section

Articles

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