ABSTRACT

The groundnut cake (Kulikuli) sample were obtained randomly from three different locations in Umuahia metropolis and the effect of scale and pulverizing treatments evaluated for quality characterizes, treatment of the cakes involved soaking at 30,45 and 60 minutes prior to grinding while pulverization involved direct grinding of the dried samples. Result of the analysis showed that soaking significantly reduced the average total viable counts (TVCs) from 2.O3xlo6cfulg to 1 .25xlO6cfulg and the average total fungal count (TFCs) 1.56 x lO3cfu/g to 1.44x103cfu/g for 45 minutes respectively. Pulverizing treatment resulted in an increase in TVC from 2.80x106cfu/g and TFC to 2.44x103cfu/g. It was also shown that addition of spices in the sample significantly reduced the TVC from 2.o5xlo6cfu/g to I.63x106cfu/g and TFC from 2.2oxlo3cfu/g to 1 .53x103cfu/g.The sensory properties indicated that the sample of kulikuli spiced no ginger (KSNG) and kulikuli spiced with ginger (KSWG) were significantly different from kulikuli no spices (KNS) at (P~0.05) for all attributes except texture. Moisture content was highest 40.95% in the soaked sample of 60 minutes and lowest 9.88% in the pulverized while the protein content was highest 42.16% in the pulverized sample and lowest 17.28% in the sample soaked for 60 minutes. The functional properties on the different constituents of the sample showed a significant difference (P<0.05) in water absorption capacity, oil absorption capacity and gelation temperature but no significance (P~0.05) was obtained for pH and bulk density