Effects of butylated hydroxytoulene on the keeping quality of kulikuli, a Nigerian snack

Abstract

The effect of butylated hydroxy toluene (BHT), a synthetic antioxidant at different concentrations on the keeping quality of the groundnut snack was studied. Groundnut seeds were sorted, roasted, dehulled, winnowed and milled into a paste. The paste (2000 g) was then spiced with onion (65.3 g), pepper (20.3 g) and salt (39.4 g). To the paste, 400 mile of distilled water was added and the mixture was properly kneaded and pressed manually for oil extraction. After oil extraction, the resultant cake was weighed and divided into five equal portions (400 g each). To each portion of the cake 100 ppm, 150 ppm, 200 ppm, 250 ppm and 300 ppm butylated hydroxy toluene were added and properly mixed representing samples A, B, C, D and E respectively. The cake was shaped into cylindrically of nearly uniform thickness and deep fried until hard, crunchy, hard and dry brown snack. After drying, the snacks were cooled and packaged in a plastic container and stored at room temperature until need for analysis. The quality indices studied include peroxide value, free fatty acid, saponification value and sensory attributes. The result of the study showed that there was decrease levels of peroxide value, free fatty acid and saponification value with increased level of butylated hydroxy toluene over the storage period. For sensory attributes, all the parameters measured were not significantly influenced by different levels of butylated hydroxy toluene. Therefore, synthetic antioxidant investigated can be used at higher concentrations 200, 250 and 300 ppm for deterioration free groundnut snack production.