Production of Pachira glabra seed cake (Kulikuli): nutrient and sensory evaluations

Muibat Bello¹*, Mujeeb Oladepo¹,Rafat Arotayo¹, Asiata Ibrahim¹, Adijat Ogundola², Adebola Akintola³

¹Ladoke Akintola University of Technology, Pure and Applied Chemistry Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria
²Ladoke Akintola University of Technology, Pure and Applied Biology Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria
³Ladoke Akintola University of Technology, Science Laboratory Technology Department, P.M.B. 4000, Ogbomoso, Oyo state, Nigeria

ARTICLE INFO	ABSTRACT
TYPE: Original scientific paper https://doi.org/10.17508/CJFST.2024.16.2.01 PDF	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.
*CORRESPONDENCE Muibat Bello mobello@lautech.edu.ng
ARTICLE HISTORY Received: September 25, 2022 Accepted: March 6, 2023
CITATION Bello M, Oladepo M, Arotayo R, Ibrahim A, Ogundola A, Akintola A. Production of Pachira glabra seed cake (Kulikuli): nutrient and sensory evaluations. Croatian Journal of Food Science and Technology (2024) 16 (2) 195-202
COPYRIGHT: © 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
	KEYWORDS Pachira glabra; seed cake; nutrients; sensory evaluation; value added product
	KEY CONTRIBUTION A value added food product was obtained from a lesser known plant. Processing increases the protein, carbohydrate and some mineral element contents of P. glabra seed. P. glabra Kulikuli compared favourably with groundnut kulikuli in sensory evaluations. Added table salt contributed to high level of sodium in the prepared food product. Reduction in the oil content of the food product might be desirable.