CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

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 CONTENT Title page Approval page Dedication Acknowledgement Abstract
CHAPTER ONE 1.0  Introduction 1.1  The objective study
CHAPTER TWO 2.0  Literature review 2.1  Origin and description of peanut 2.2  Harvesting and value of peanuts 2.3  Peanut in african diet 2.4  Peanut processing 2.5  Legal requirement of peanut butter 2.6  Uses and importance of peanut butter 2.7  Peanut production status 2.8  Peanut consumption status 2.9  Planting time of peanut 2.10 Growing areas in nigeria 2.11 Processing steps in peanut butter manufacture 2.12 Spoilage associated with peanut butter 2.13 Spoilage associated with peanuts  2.14 Chemical composition of peanut butter 2.15 How to maintain stability in peanut butter 2.16 Shelf – life of peanut butter 2.17 Measures to control the development of aflatoxin  2.18 Chemical evaluation of peanut butter 2.19 Composition of edible groundnut products 2.20 Sensory  evaluation of peanut butter
CHAPTER THREE 3.0  Materials and methods 3.1  Equipment and apparatus 3.2  Ash content determination 3.3  Moisture content determination 3.4  Fat content determination 3.5  Method of preparation of peanut butter 3.6  Flow chart for manufacture of peanut butter
CHAPTER FOUR 4.0  Results And Discussion
CHAPTER FIVE 5.1  Conclusion And Recommendation