Production of Pachira glabra seed cake (Kulikuli): nutrient and sensory evaluations
Utilization of lesser-known food plants through value added processing is a way to develop more sustainable and healthy diets. Pachira glabra seed (Malabar chestnut) was processed into snack (Kuli-kuli) and evaluated for nutrient content and acceptability using standard methods. Proximate compositio...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2024-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/471944 |
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| Summary: | Utilization of lesser-known food plants through value added processing is a way to develop more sustainable and healthy diets. Pachira glabra seed (Malabar chestnut) was processed into snack (Kuli-kuli) and evaluated for nutrient content and acceptability using standard methods. Proximate composition revealed that P. glabra seed and its seed cake contain 15.75% and 17.50% crude protein and 32.75% and 38.50% carbohydrate, respectively. Mineral constituent of the seed and its seed cake revealed potassium (K) 58.32 mg/kg and 53.01 mg/kg, calcium (Ca) 8.3 mg/kg and 16.9 mg/kg, magnesium (Mg) 10.2 mg/kg and 11.07 mg/kg, respectively. Sensory score shows that P. glabra seed cake was acceptable (p<0.05) in terms of flavour, taste and crispness, compared with groundnut seed cake. The study showed that the seed cake was rich in nutrients. Also, processing P. glabra into a value-added product will prevent the waste of natural resources and increase food availability for humans. |
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| ISSN: | 1847-3466 1848-9923 |