ABSTRACT

Background: The present work consisted of an investigation into the production technologies of crispy peanut cakes (koura-koura) and these nutritional characteristics in the Centre-East region of Burkina Faso. Objectives: The purpose of this study is to make a technological and nutritional characterization of the koura-koura. Methods: A total of 30 samples were taken from the producers, 15 in the town of Kaya and 15 in the village of Konéan. Collections were made from September to October. Standard physical-chemical methods were used for the different analyses. Results: The results of the monitoring showed that the processes differed from one producer to another according to the measurements of temperature, time, the quantity of water used and the physico-chemical analyses. The contents of moisture, ash, fat, protein, total sugars and energy value varied respectively from 5.94 ± 0.09% to 6.48 ± 0.10%; 3.68 ± 0.02% to 4.29 ± 0.31%; 24.15 ± 0.006% to 28.66 ± 0.13%; 38.58 ± 11.36% to 46.00 ± 1.20%; 18.06 ± 0.92% to 26.25 ± 1.26%; 478.29 ± 1.55 Kcal to 503.34 ± 2.19 Kcal. Results for minerals (calcium, iron and zinc) ranged from 33.28 ± 0.68 mg and 42.21 ± 0.78 mg; 8.01 ± 0.06 mg and 14.20 ± 0.10 mg; 3.95 ± 0.00 mg and 4.32 ± 0.00 mg, respectively. Conclusions: These results of investigations show that the technology of koura-koura very complex, differs from one producer to another and gives very nutritious products.
Keywords: Production technology, koura-koura, nutritional values, Burkina Faso

*Corresponding author Author & Copyright Author © 2021:| Yamkaye Aïcha Sawadogo ^*|. All Rights Reserved. All articles published in American Journal of Innovative Research and Applied Sciences are the property of Atlantic Center

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