Abstract

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 dry roasted 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.

Key words: Peanuts, roasting, peanut butter, kwulinkwuli.