CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

The Project File Details

• Name: CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
• Type: PDF and MS Word (DOC)
• Size: [154 KB]
• Length: [56] Pages

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.

TABLE OF CONTENTS

Title page

Approval page

Dedication

Acknowledgement

Abstract

CHAPTER ONE

• Introduction 1
  • The objective study 2

CHAPTER TWO

• Literature review
  • Origin and description of peanut
  • Harvesting and value of peanuts
  • Peanut in african diet
  • Peanut processing
  • Legal requirement of peanut butter
  • Uses and importance of peanut butter
  • Peanut production status
  • Peanut consumption status
  • Planting time of peanut
  • Growing areas in nigeria
  • Processing steps in peanut butter manufacture
  • Spoilage associated with peanut butter
  • Spoilage associated with peanuts
  • Chemical composition of peanut butter
  • How to maintain stability in peanut butter
  • Shelf – life of peanut butter
  • Measures to control the development of aflatoxin
  • Chemical evaluation of peanut butter
  • Composition of edible groundnut products
  • Sensory evaluation of peanut butter

CHAPTER THREE

• Materials and methods
  • Equipment and apparatus
  • Ash content determination
  • Moisture content determination
  • Fat content determination
  • Method of preparation of peanut butter
  • Flow chart for manufacture of peanut butter

CHAPTER FOUR

• Results And Discussion

CHAPTER FIVE

• Conclusion And Recommendation

CHAPTER ONE

• 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.