Improvement of Benin Patties and The Effects of Added Some Flour on Physicochemical Properties

Abstract

Theresidue of peanut oil extraction in Benin entered manufactureof snacklocally called kluiklui. This snack was obtainedafter deep frying defatteddough ofcrushed seeds.Thispaperdealtwithexplorationanddeterminationof pattiesphysichochemicalcharacteristics linkedtocrunchydescriptorsandinducedeffectsof addingsomeflour suchasbananaflourand glucomannantodefattedgroundnutcake.Obtainedresultsshowedthat,incorporatingflour at reasonable percentages5% (massbasis) improve crunchyqualityandincrease theindigestible fractions.However,recordedhighvalueofremanantmoisture6.39to9.3%(drybasis)andfat26.42 to 31.95% (dry basis), inthe fried snack required further drying and improved oilcooking.Theadditionofflourincreasedtheindigestiblefractioninthekluiklui.Samplemadewithde-oiled peanutpaste, glucomannanandtype 3resistantstarchbanana flourexhibited the highest indigestible fractionvalues attributedtothe synergistic presence of the resistantstarch,dietary fiber, proteinandnon-starchpolysaccharides.Thesamesample exhibitedlowerfracturabilityand higherhardness than others.Resultsof the sensory qualityevaluationshowedthatincorporationof flour intothe kluiklui showed no significant differences in liking scores in terms ofappearance, aroma, taste and overall acceptability;whereas,thetextureandthecolorscoresweresignificantlydifferentthanthecontrol kluiklui.Althoughtheuse of flour doesnotarouse consumer’sacceptability.Flour-enriched kluikluiwassignificantlyhigherinallthesensoryattributesconsidered.Overall,theflour-enriched kluikluiproduced,wasfavorablyandacceptable,thusshowingprospectsforindustrialapplication of theflour-enriched kluiklui.Inaddition,thelowresistance toruptureofflour-enrichedkluikluihasconfirmedtheircrispy behaviorcomparedtothoseresultingfromdefattedpurecake.Theresistance of the texture indicatedthattheproductionconditionswere unfavorablefor handlingandtransportandOverall, banana flourandglucomannancanbe successfullyincorporated intokluikluitoenrichitsvalues contents