Processing and assessment of quality characteristics of corn-Peanut flakes

Proximate composition, anti-nutritional compounds and sensory quality attributes of flakes based on corn and peanut for possible use as ready to eat food. The product takes were prepared as per the standard protocol from corn-peanut blends in the ratios of 100: 0, 90: 10, 80: 20 and 70: 30. The analysis of flakes revealed significant differences among different blends. On basis of sensory evaluation the flakes prepared from germinated corn flour: roasted peanut flour of (80: 20) attained highest overall acceptability score (8.57±0.01) and it contained 9. 94 ±0.04% crude fat, 16.24 ±0.04% crude protein, 2.56 ±0.01% crude fibre, 3.12±0.02% ash, 64.27±0.07% carbohydrate content and 2.92±0.01 mg/100g β-carotene. The results obtained in this study also showed that flakes prepared from germinated corn flour: roasted peanut flour of 80: 20 contained 14.60±0.01 mg/100g calcium, 0.86±0.01 mg/100g zinc and 0.73±0.01 mg/100g iron.