Physicochemical and sensory evaluation of Peanut coated with whole sorghum flour

This study investigated the technical feasibility of using whole sorghum flour, a naturally gluten-free grain, as an alternative coating material for peanuts. The research was motivated by the need to provide suitable snack options for individuals with gluten intolerance, wheat allergy, or those following gluten-free diets for medical or personal reasons. Red and white varieties of Sorghum bicolor were processed into whole flour and combined with two binding agents (egg and cornstarch) to evaluate their effects on the physicochemical, proximate, and sensory properties of coated peanuts. Quality raw materials were sourced and processed, while coated peanuts were produced using standardized coating and frying procedures. The products were analyzed for moisture content, water activity, proximate composition, and sensory attributes. Results showed that both sorghum variety and binder significantly influenced the quality characteristics of the coated peanuts. Sensory scores ranged from 4.15 to 8.35, with sample WUE1 (white sorghum flour with egg binder) receiving the highest ratings for colour, texture, taste, and overall acceptability. Physicochemical analysis showed moisture content of 0.93–1.77% and water activity of 0.29–0.48, indicating effective drying and good storage stability. Proximate composition ranged from 3.60–5.30% moisture, 10.94–13.13% protein, 4.00–5.80% fibre, 12.40–14.60% fat, 0.40–0.70% ash, and 64.46–64.67% carbohydrate. Sample WUE1 exhibited the most desirable nutritional profile and sensory quality. The findings demonstrate that whole sorghum flour, particularly when combined with egg binder, can serve as an effective gluten-free coating material for peanuts, improving nutritional quality, texture, and consumer acceptability. This innovation promotes the utilization of sorghum as an underutilized indigenous grain, supports sustainable food production, and offers a practical approach to developing affordable, nutritious, and culturally acceptable gluten-free snack products.