Proximate And Sensory Characteristics of Fried Peanut Burger Prepared with Different Food Flours (Oat Flour, All-Purpose Wheat Flour, High Quality Cassava Flour)

Abstract

This study aims to investigate the proximate and sensory attributes of peanut burger samples prepared using three different types of flour: All-purpose wheat flour (a brand name), Oat flour, and Cassava flour. Fresh peanuts were sorted, rinsed, blanched at 100°C for 15 min, strained and air-dried at room temperature (27°C ± 2°C) for 24 h. Sugar was stirred with whisked egg and the solution was simultaneously sprinkled alongside with flour and salt on the peanuts. They were then fried at temperature of 150–180°C for 3-4 min. Nutritional parameters, including moisture, crude fats, crude proteins, crude fiber, total ash, carbohydrates and energy content, were analyzed. The range of values for moisture content, crude fat, crude protein, crude fibre, total ash, carbohydrate and energy contents were 10.33-13.37%, 9.39 -15.03%,6.88-14.61%,1.76-3.98%,1.26-3.24%,52.81-67.34% and 381.38-404.92kcal. The results reveal significant variations in nutritional content among the three samples. Oat flour peanut burgers exhibited the highest protein and fat content, while cassava flour counterparts contained the highest moisture and carbohydrate levels. Whole wheat flour samples often fell between the other two in terms of nutritional composition. Additionally, sensory evaluations encompassing color, flavor, taste, texture, and overall acceptability were conducted. Sensory evaluations indicated that oat flour peanut burgers received the highest scores for color, flavor, taste, texture, and overall acceptability, making them the preferred choice among the panelists. Cassava flour samples, on the other hand, tended to score lower in these attributes. The choice of flour type significantly influences the nutritional composition and sensory appeal of peanut burgers, with oat flour-based peanut burgers emerging as the favored option in terms of both nutritional content and sensory attributes. This study provides valuable insights for product development and consumer satisfaction in the peanut burger industry.