Open AccessPeanut Crisp: A Protein-Rich Snack
Author(s) -
Annalene Grace E. Co,
Roselle M. Soriano
Publication year - 2021
Publication title -
science proceedings series
Language(s) - English
Resource type - Journals
eISSN - 2663-9467
pISSN - 2663-9459
DOI - 10.31580/sps.v3i1.1862
Subject(s) - profitability index , taste , quality (philosophy) , mathematics , snack food , business , agricultural science , food science , agricultural engineering , microbiology and biotechnology , engineering , biology , philosophy , finance , epistemology
Peanut processed products sold in the local market are still limited but the potential is great. There is a need therefore to explore more diversified peanut products that are acceptable, nutritious, and within the buying capacity of the general consumers. This study aimed to produce crisp; a very popular snack food utilizing rice and peanut at various levels applying some appropriate technologies. The products were analyzed and evaluated to determine their sensory qualities, nutritive value, and profitability. The treatments of the study were different proportions of rice and peanut. Replication was done three times and Completely Randomized Design (CRD) was used. The crisp products were rated and results showed that these had good sensory qualities. Peanut significantly improved the taste and crispiness acceptability as well as the protein quality. Based on cost and return analysis, the commercial processing of the products either in a household or small scale operation indicates good economic profitability.