International Journal of Advance Agricultural Research
ISSN: 2053-1265
Vol. 9(3), pp. 35-41, June 2021
doi.org/10.33500/ijaar.2021.09.003

Proximate, mineral compositions and sensory evaluation of peanut burgers incorporated with vegetables

Babalola Taiwo*, Omobuwajo Taiwo and Akanbi Charles

¹Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.

*To whom correspondence should be addressed. E-mail: taiworacheal@yahoo.com.

Received 7 March, 2021; Received in revised form 7 May, 2021; Accepted 11 May, 2021.

Abstract

Keywords:
Vegetables, Peanut burger, Mineral, Proximate, Sensory, Blanching.

This work is concerned with the supplementation (enrichment) of peanut burgers by addition of two plants that is, Netlespurge (Jatropha tajorensis) and Black nightshade (Solanum nigrum) into the coating of the peanuts. These two underutilized vegetables were processed (cleaned, sliced, blanched/unblanched, dried, sieved and packaged) into flour and incorporated into peanut burger snack. The proximate compositions, mineral compositions and sensorial acceptability of the veggie peanut burgers were determined with view of determining the effect of blanching and drying at different temperatures on the coated peanuts. Inclusion of vegetables to peanut burgers increased the protein content but decreased the moisture content. Calcium (4.18 – 7.88 mg/100 g), Magnesium (19.83 – 34.97 mg/100 g), Manganese (4.80 – 6.95 mg/100 g), Sodium (1.23 – 16.86 mg/100 g), Potassium (1.96 – 8.26 mg/100 g) and Phosphorus (5.15 – 7.10 mg/100 g) increased upon inclusion of vegetable to peanut burgers (Ca – 1.94 mg/100 g, Mg – 0.43 mg/100 g, Mn – 0.11 mg/100 g, Na – 0.77 mg/100 g, K – 0.80 mg/100 g and P – 0.77 mg/100 g). In overall acceptability, veggie peanut burgers were preferred based on crispiness, mouthfeel and flavor. Peanut burgers from blanched vegetable leaves were preferred to those from unblanched vegetable leaves and those of oven-dried samples were preferred to those from sun-dried samples. The paper highlighted the enrichment of the peanut burger with some minerals like calcium, magnesium, manganese, sodium, potassium, and phosphorus.