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

Downloads

Download data is not yet available.
Abstract
40
PDF
99

Downloads

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

License

Copyright (c) 2021 Bangladesh Council of Scientific and Industrial Research

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Bangladesh Council of Scientific and Industrial Research (BCSIR) holds the copyright to all contents published in Bangladesh Journal of Scientific and Industrial Research (BJSIR). A copyright transfer form should be signed by the author(s) and be returned to BJSIR.

The entire contents of the BJSIR are protected under Bangladesh Council of Scientific and Industrial Research (BCSIR) copyrights.

Creative Commons Licence
BJSIR is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial License (CC BY-NC) Creative Commons Attribution-NonCommercial 4.0 International License which allows others remix, tweak, and build upon the articles non-commercially, and although their new works must also acknowledge and be non-commercial, they don’t have to license their derivative works on the same terms.