Using rating to evaluate quality of peanut products

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 dryroasted 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

Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dry- roasted at 140OC for 40 min resulted in 58.8% and 64.5% reductions in AFB1 and AFG1, those roasted at 1500C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB1 and AFG1, respectively. Roasting at150OC for 30mins led to 70.0% and 79.8% reductions in AFB1 and AFG1 respectively. Key Words: Peanut, aflatoxin, roasting. African Journal of Biotechnology Vol.3(9) 2004:451-45