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CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

Dept: FOOD SCIENCE AND TECHNOLOGY File: Word(doc) Chapters: 1-5 Views:

Abstract

Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and sensually to determine the variety that performed better. Proximate analyses were carried on the samples. The result of there analyses showed ash 5%, moisture 4.5%, and fat 40%. The properties evaluated include fixture, consistency. The organoleptic properties evaluated for are flavour. The Virginia (ogoya) variety is more acceptable than the Valencia (Gombe). This project has proved that peanut butter making is technically possible.

• INTRODUCTION

Peanut butter is by far the most important product made from peanuts in the United States.

While there are several types of wild and cultivated kinds, the peanut (groundnut, earth – nut, monkey nut, goober, pinda, pinder, manilla nut) that we know is the fruit or pod of Arachis hypogea belonging to family of leguminous. The flowe is Horne above ground and after it withers the stalk elongates, bends down and forces the ovary under ground. The seed matures below the surface and the plart favour light sandy soil. When the seed matures the inner linning of the pods, or seed coat, changes from while to brownish. The entire plant, including most of the roots, is removed from the soil during harvesting. (wood root 1973).

In the manufacture of peanut butter, the nuts are roasted, cooled and ground along with salt and suger to a very smooth fexture and consistency. (muller 1988.)

 

1.1     THE OBJECTIVE OF STUDY

The aims of this research are to evaluate the chemical and sensory properties of peanut butter and the identify the best variety of groundnut for peanut butter manufacturing.