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.
Title page
Approval page
Dedication
Acknowledgement
Abstract
CHAPTER ONE
1.0 Introduction 1
1.1 The objective study 2
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
Chemical And Sensory Evaluation Of Peanut Butter. (n.d.). UniTopics. https://www.unitopics.com/project/material/chemical-and-sensory-evaluation-of-peanut-butter/
“Chemical And Sensory Evaluation Of Peanut Butter.” UniTopics, https://www.unitopics.com/project/material/chemical-and-sensory-evaluation-of-peanut-butter/. Accessed 19 September 2024.
“Chemical And Sensory Evaluation Of Peanut Butter.” UniTopics, Accessed September 19, 2024. https://www.unitopics.com/project/material/chemical-and-sensory-evaluation-of-peanut-butter/
Here’s a typical structure for Chemical And Sensory Evaluation Of Peanut Butter research projects:
- The title page of Chemical And Sensory Evaluation Of Peanut Butter should include the project title, your name, institution, and date.
- The abstract of Chemical And Sensory Evaluation Of Peanut Butter should be a summary of around 150-250 words and should highlight the main objectives, methods, results, and conclusions.
- The introduction of Chemical And Sensory Evaluation Of Peanut Butter should provide the background information, outline the research problem, and state the objectives and significance of the study.
- Review existing research related to Chemical And Sensory Evaluation Of Peanut Butter, identifying gaps the study aims to fill.
- The methodology section of Chemical And Sensory Evaluation Of Peanut Butter should describe the research design, data collection methods, and analytical techniques used.
- Present the findings of the Chemical And Sensory Evaluation Of Peanut Butter research study using tables, charts, and graphs to illustrate key points.
- Interpret Chemical And Sensory Evaluation Of Peanut Butter results, discussing their implications, limitations, and potential areas for future research.
- Summarize the main findings of the Chemical And Sensory Evaluation Of Peanut Butter study and restate its significance.
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