Abstract

B.M. Ogunsanwo*, O.O.P. Faboya, O.R. Idowu and G.O. Adewuyi

Peanuts seeds roasted at 140°C for 40 min for either 25 or 35 min were rated to be of comparable quality with locally available commercial samples. Peanut butter prepared from seeds roasted at160°C for 30 min was also rated to be comparable with commercial samples, while Kwulinkwulis from seeds dry roasted at 150°C for 25 or 30 min prior to oil roasting of mashed seeds at 170°C for 2 min were accepted by the panel.