Quality assessment of peanut (Arachis hypogaea) spread substituted with Tigernut (Cyperus esculentus) powder

Abstract

This study assessed the quality attributes of peanut spread substituted with tigernut powder.
Peanut butter and tigernut powder were produced and mixed at varying ratios 95:5, 90:10,
85:15 and 80:20 for samples B, C, D and E respectively. Sample A (100% peanut butter) served
as the control. Physiochemical properties, proximate composition, energy value, microbial
analysis and sensory properties of the spread were determined using standard methods.
Microbiological analysis showed that the total bacterial counts ranged from 1.00×102
–
3.00×104 CFU/g. No growth was observed for total coliform count, total yeast count and total
mould count. Sensory evaluation result showed no significant difference (p>0.05) in
spreadability, consistency, taste and flavour, which ranged from 5.30-5.80, 6.55-7.50, 7.05-
7.80 and 6.90-7.80, respectively. Substituting tigernut powder in peanut spread significantly
influenced the nutritional and sensory qualities of the spread. Substitution level not more than
15% of tigernut powder is recommended, as it maintained acceptable taste, flavour, colour,
and overall acceptability, but higher substitution may reduce consumer preference.