{"id":5443,"date":"2024-09-25T08:35:13","date_gmt":"2024-09-25T08:35:13","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=5443"},"modified":"2025-01-09T08:08:38","modified_gmt":"2025-01-09T08:08:38","slug":"cjfst-2024-16-2-01","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2024\/09\/25\/cjfst-2024-16-2-01\/","title":{"rendered":"CJFST.2024.16.2.01"},"content":{"rendered":"

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Production of Pachira glabra<\/em> seed cake (Kulikuli): nutrient and sensory evaluations<\/strong><\/h1>\n

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\"https:\/\/orcid.org\/0000-0002-5807-3849\"<\/a>Muibat Bello1<\/sup>*, \"https:\/\/orcid.org\/0000-0002-5717-0006\"<\/a> Mujeeb Oladepo1<\/sup>,\"https:\/\/orcid.org\/0000-0001-6825-3125\"<\/a>Rafat Arotayo1<\/sup>,\"https:\/\/orcid.org\/0000-0002-4485-4281\"<\/a> Asiata Ibrahim1<\/sup>, \"https:\/\/orcid.org\/0000-0002-2200-6230\"<\/a> Adijat Ogundola2<\/sup>, \"https:\/\/orcid.org\/0000-0003-0877-2139\"<\/a> Adebola Akintola3<\/sup><\/strong><\/p>\n

1<\/sup><\/em>Ladoke Akintola University of Technology, Pure and Applied Chemistry Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria
\n<\/em>2<\/sup><\/em>Ladoke Akintola University of Technology, Pure and Applied Biology Department, P.M.B 4000, Ogbomoso, Oyo state, Nigeria
\n<\/em>3<\/sup><\/em>Ladoke Akintola University of Technology, Science Laboratory Technology Department, P.M.B. 4000, Ogbomoso, Oyo state, Nigeria<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2024.16.2.01<\/a>
\nPDF<\/strong><\/a><\/td>\n		Utilization of lesser-known food plants through value added processing is a way to develop more sustainable and healthy diets. Pachira glabra<\/em> 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<\/em> 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)
\n8.3 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<\/em> seed cake was acceptable (p<\/em><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<\/em> into a value-added product will prevent the waste of natural resources and increase food availability for humans.<\/td>\n<\/tr>\n
*<\/strong>CORRESPONDENCE
\n<\/strong>Muibat Bello
\nmobello@lautech.edu.ng<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received: September 25, 2022
\nAccepted: March 6, 2023<\/td>\n<\/tr>\n
CITATION
\n<\/strong>Bello M, Oladepo M, Arotayo R, Ibrahim A, Ogundola A, Akintola A. Production of Pachira glabra<\/em> seed cake (Kulikuli): nutrient and sensory evaluations. Croatian Journal of Food Science and Technology (2024) 16 (2) 195-202<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

Pachira glabra; <\/em>seed cake; nutrients; sensory evaluation; value added product<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n