Peanut crisp: A protein-rich snack

Abstract

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.