Texture Profile of Groundnut Cake (Kulikuli) Produced from Three Varieties of Groundnut (Arachis hypogaea L.)

E.F. Obojiofor, J.B. Hussein, S.A. Kareem and M.O. Oke

Background and Objective: The composition and processing parameters of Kulikuli assure the desired culinary qualities, while the feelings of individuals during chewing of Kulikuli are the important item reflecting its acceptability. Thus, this study optimized the processing conditions, groundnut variety (Kampala, Kwanyamili, Gogokampala), frying temperature (160-170°C) and frying time (1-3 min) for texture profiles of Kulikuli using the Taguchi technique. Materials and Methods: Different treatment combinations obtained by L₉ (3³) of Taguchi orthogonal array were used to produce Kulikuli. The texture profile was measured using a food compression test with the aid of testometric material testing machine. Results: The values of hardness, springiness, adhesiveness, cohesiveness, chewiness, fracturability, gumminess, energy to break and stringiness varied from 159.82-321.83 N, 0.14-0.53, -0.01-0.39 Ns, 0.05-0.28, 1.41-32.23 N, 43.41-227.30 N, 10.42-54.79 N, 0.16-0.44 Nm and 2.23-3.08 mm, respectively. The processing combination that guarantees the best quality were established for each textural profile of the Kulikuli samples evaluated. The groundnut variety had the most significant influence on the quality of Kulikuli while time and temperature of frying follows, respectively. Conclusion: The results found in this study can be applied to industrial designs and operational guides that can guarantee softer texture, less adhesive and easy-to-chew Kulikuli for people of all age groups.

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