PRODUCTION, NUTRIENT AND ANTIOXIDANT PROPERTIES OF A VALUE-ADDED SNACK "KULIKULI"

Abstract

In this study, traditional snacks ‘kulikuli’ was produced from groundnut and enriched with various nutraceutical sources (basil, pepper, roselle, cocoa beans, soyabeans, orange peel). The kulikuli produced were analyzed for their sensory qualities, nutritional properties and antioxidant activities. The results of the sensory evaluation revealed that enrichment with 1 -2% of various nutraceutical sources did not cause a significant difference (P>0.05) in the colour, aroma, taste, texture and general acceptability of kulikuli, however the pepper enriched kulikuli had the highest acceptability. Furthermore, enrichment with 1 - 2% of various nutraceutical sources resulted in significant (P<0.05) increase in K, Ca, P, carbohydrate and crude fiber contents, as compared with ‘kulikuli’ produced without any value addition (control). Subsequently, aqueous extracts of the ‘kulikuli’ produced were prepared by homogenizing the kulikuli- in distilled water (1: 10 w/v), centrifuged to give clear supernatants and used for analysis. Evaluation of the phenolics and vitamins (A and C) contents and antioxidant properties of the aqueous extracts of the kulikuli produced revealed that the total phenol (1.39-1.65mg/gallic acid equivalent/l00g), total flavonoid (0.53-0.78 mg quercetin equivalent/ 100g), vitamin A (2914-3840.40 units/g), Vitamin C (1.60-2.65 mg ascorbic acid equivalent/l00g) contents and antioxidant properties [reducing property (0.03-0.16millimole ascorbic acid equivalent/g), 1, l-diphenyl-2-picrylhydrazyl (EC50=5.5- 26.1 milligram/mole) and 2,2 -azinobis-3-ethylbenzo-thiazoline-6-sulfonate, (0.01-0.02 mmole trolox antioxidant equivalent/g) radicals scavenging abilities] of the kulikuli increased on enrichment with various nutraceutical sources. The high antioxidant properties of the kulikuli extracts could be attributed to their high total phenol, flavonoid and vitamin (A and C) contents. However, of all the kulikuli produced, pepper enriched kulikuli -showed the highest antioxidant properties. In view of the results from the assays; kulikuli enriched with various nutraceutical sources could therefore serve as a possible palatable recipe in the management of degenerative diseases e.g Alzheimer’s disease arising from oxidative stress.