This study was carried out to develop a pepper-spiced flour based ethnic product “Robo” from melon and groundnut kernel with the aim of determining its nutritional quality and acceptability. Functional properties of defatted flours of groundnut and melon kernels were also determined. Crude protein (39.17 - 39.93%) and crude fat (16.80 - 17.53%) were found in groundnut “Robo” while crude protein (40.30 - 41.80%) and crude fat (17.70 - 17.73%) were found in melon “Robo”. Pepper spiced “Robo” generally had higher fibre (7.70 - 8.00%) and ash (6.23 - 7.10%) content. Results indicate that pepper spiced “Robo” from groundnut and melon can be regarded as a nutritious snack as it contains appreciable amount of protein, fat, minerals and fibre, this could enhance the achievement of millennium development goals on nutrition in the ethnic locality. Sensory evaluation results indicate a better acceptance of pepper spiced “Robo” from groundnut based of taste, texture, crunchiness and overall acceptability. Defatted flours of groundnut and pepper were found to have high water absorption capacity (270.40 - 274.70%), oil absorption capacity (213.90 - 235.20%) and fat emulsion capacity (28.20 - 29.50%) which indicate their potential use in food formulation for bakery products where water and oil retention is critical.
Key words: Robo, defatted groundnut flour, defatted melon flour, pepper, nutritional quality, functional properties.
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