Organoleptic and nutritional evaluation of peanut flour supplemented food products

Partially defatted peanut flour evaluated for its sensory quality and nutritional composition revealed that the acceptable percentage of peanut flour was 10.0 per cent for mathi, tikki, biscuits and 20.0 per cent for seviyan and burfi. Overall acceptability score was 7.56, 8.47, 7.86, 8.18 and 8.08. The developed products were observed to be highly nutritious. Mathi provided 506.67 Kcal of energy, 14.45 per cent protein, 28.10 mg calcium and 4.10 mg of iron, tikki 466.53 Kcal of energy, 6.57 per cent of protein, 15.41 mg calcium and iron 0.62 mg 100⁻¹ g, biscuits 570.90 Kcal of energy, 16.16 per cent of protein, 26.50 mg of calcium and 4.00 mg iron 100⁻¹ g iron; seviyan 439.68 Kcal, 27.19 per cent of protein, 58.50 mg of calcium and 4.80 mg of iron while burfi provided 64.28 Kcal of energy, 24.25 g of protein, 57.00 mg of calcium and 4.50 mg of iron. The microbial estimation showed that the partially defatted peanut flour could safely be stored in polythene bags for use beyond 3 months.