Production, Proximate and Sensory Evaluation of “Gulguli” a Nigerian Indigenous Snack/Meal

The study was carried out to improve on the production of Gulguli using
sorghum. A formula was developed from the original production of Gulguli
from African arrowroot lily (“Dumsu”) /groundnut at the ratio of 80:20 as
control (sample A) to sorghum/groundnut blends by varying the levels of
groundnut. The blends were formulated thus: sample B
(sorghum/groundnut, 80:20), sample C (sorghum/groundnut, 70:30), sample
D (sorghum/groundnut, 60:40) and sample E (sorghum/groundnut, 50:50).
Standard techniques were used to analyze the proximate and organoleptic
attributes. Data were statistically analyzed using pair comparison test
method. Results showed that sample B had the highest moisture content
(39.00%) and carbohydrate content (61.50%). However, sample E appears to
have the most desirable/highest nutrient profile (crude fat content 40.20%,
ash content 2.80%, crude protein 26.25%, and crude fibre 1.95%) and
organoleptic attributes (7.60) on a 9-point descriptive hedonic scale, thus
most acceptable for consumption.