Number of Pages: 53

File Size: 74 KB

File Type: MS Word & PDF

Chapters: 1 - 5

3,000.00

TABLE OF CONTENT

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

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.

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.

DOWNLOAD THE FULL WORK

DISCLAIMER: All project works, files and documents posted on this website, UniProjectTopics.com are the property/copyright of their respective owners. They are for research reference/guidance purposes only and some of the works may be crowd-sourced. Please don’t submit someone’s work as your own to avoid plagiarism and its consequences. Use it as a reference/citation/guidance purpose only and not copy the work word for word (verbatim). The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own study. UniProjectTopics.com is a repository of research works where works are uploaded for research guidance. Our aim of providing this work is to help you eradicate the stress of going from one school library to another in search of research materials. This is a legal service because all tertiary institutions permit their students to read previous works, projects, books, articles, journals or papers while developing their own works. This is where the need for literature review comes in. “What a good artist understands is that nothing comes from nowhere. All creative work builds on what came before. Nothing is completely original.” - Austin Kleon. The paid subscription on UniProjectTopics.com is a means by which the website is maintained to support Open Education. If you see your work posted here by any means, and you want it to be removed/credited, please contact us with the web address link to the work. We will reply to and honour every request. Please notice it may take up to 24 – 48 hours to process your request.

WeCreativez WhatsApp Support
Administrator (Online)
I am online and ready to help you via WhatsApp chat. Let me know if you need my assistance.