Effects of groundnut (Arachis hypogaea) powder on quality attributes and consumer acceptance of pound cakes

The effects of groundnut (Arachis hypogaea) powder on the physicochemical and sensory attributes of pound cakes were investigated. Based on the red skin surrounding the kernel, two types of powders were partially substituted to wheat flour at three different levels (0%, 15% and 30%, w/w) with other ingredients at their constant levels. The proximate analysis showed that the addition of groundnut powder had increased the crude protein, crude fiber, and total fat contents significantly (p < 0.05) ranging from 9.625% to 11.025%, 0.273% to 0.9375%, and 7.57% to 13.463% respectively. The peroxide value had decreased from 15.45 mEq/kg to 11.23 mEq/kg showing good antioxidant properties and the probability of higher shelf life. The approximate yielded energy varied significantly (p < 0.05) ranged from 281.40 Kcal to 314.57 Kcal. There were significant differences (p < 0.05) in the sensory attributes (color, flavor, taste, and overall acceptability) of the formulated cakes excluding texture. The Duncan Multiple Range Test concluded that the groundnut kernel powder without the red skins can be substituted up to 30% to wheat flour in the formulation of pound cakes to achieve the best consumer acceptance.